Breads, Baking & Patisserie: 5 Day Course
Do your dreams look like the inside of a sweets-studded, bread-filled bakery? If you answered yes, we've got a week here that you're going to love!
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Full course details
On this new course, we've put together an irresistible playlist, plucked from our very favourite bread, baking, and pastry recipes. There is something so empowering about being able to rustle up terrific looking bread and baked goods with ease, the best things to feed and nourish the special people in your life. Taking our cue from this, we think it's high time we share all our tips, tricks, and secrets with you in this impressive, three-in-one course. Here is an overview of what to expect:
The Beauty of Bread
From the classic crusty white loaf to enriched doughs and flat breads, we'll cover an impressive arc of breads, many of which are sure to become your own personal favourites. The choices you make in the fundamental steps of mixing, kneading, and proving can turn a few very simple ingredients into something so much greater than the sum of its parts, something uniquely reflecting your touch. By the end of your time here, you'll be in such a strong, breadmaking rhythm that you'll feel like you've started your own underground boulangerie!
The Joy of Baking & Delectable Patisserie
From beautiful foolproof cakes, unique biscuits, and family-loving tray bakes to special tarts and delicate petits fours, we'll expand your baking and pastry repertoire while leaving you with the evidence to bring home and share. The pastry kitchen sometimes feels like a mysterious place so we'll be your happy guides this week and help you master the most important techniques that will get you rolling, folding, and adding all those gorgeous final touches with confidence!
Every day this week, you'll not only leave with a bundle of your own impressive creations, you'll make significant strides in your baking abilities and collect an incredible number of tried and tested recipes to keep you going for years to come.
NEW SAFETY MEASURES
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have introduced new measures of operation. All of our COVID-related customer information can be accessed here. Please read this page carefully before attending our classes. To get a sense of how we usually organize our classes, take a look down below for our regular 1 Day Course itinerary.
Frequently asked questions
- Where can I read information about your COVID related customer information?
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have introduced new measures of operation. All of our COVID-related customer information can be accessed by visiting https://www.dublincookeryschool.ie/coronavirus-customer-information. Please read this page carefully before attending our classes.
- What do I need to bring?
In order to help prevent the spread of COVID-19, all students are requested to bring the following to class for their own personal use only:
- Mask and/or visor
- Tea towel
- Water bottle
Aprons and tea towels will be available in our shop if you prefer to purchase them from us.
Please arrive and enter the school wearing a mask or visor. Sanitized DCS visors will be available to use while cooking within the Hands-On kitchen if you don't have one. Please note that shop payments are only being accepted by card to avoid unnecessary handling of cash.
- Should I eat something before I come?
Note that in all of our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Keep in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. As a point of reference, on our Morning Courses, we'll have our first taste at around 11:30 and for our Day Courses, we usually enjoy our first taste around 12:30 PM - 1:00 PM. On our Evening Courses, we generally sample our first few bites around 8:30 PM.
All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.
- What level of cooking experience do I need?
The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- Who typically takes this course?
We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.
- What if I have a food allergy or dietary restrictions?
Keep in mind that all of our recipes are guidelines and very adaptable so as long as it has been made clear at the time of booking, we should be able to accommodate your dietary needs with a delicious adjustment (a note can easily be included when you book online). Be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. Please also note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival and there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
Note that if you cannot make a Morning Course, Evening Course, 1-2 Day Course or Pop Up Restaurant Night that you have booked, you are more than welcome to send someone in your place (16 years or older). There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. Multi-Day Courses (3-5 days in length) are reserved for the individual booked onto the course or a single attendee (e.g., if you aren't able to attend certain days, someone else cannot be sent in your place on those days). For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- Is there a discount to booking onto more than 1 course?
We don't offer a discount on multiple bookings but we do sometimes run spotlight sales on various courses. If you would like to stay abreast of these surprise sales, just sign up to our newsletter. You can find a link on our homepage!
- Is there an age requirement?
All our courses are designed for adults and our minimum age requirement for someone coming on their own is that they are at least in Transition Year. If your child is younger than this and you think that he or she would enjoy the course, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if any of the above applies to the attendee; note that our course fees apply to each participant, regardless of age.
- Do you have courses geared towards TY students?
For TY students, we have terrific 4 and 5- Day Courses here that provide a great curriculum for life skills experience; when booking on, please indicate that this is a TY student as this course is open to the public. We also have a Growing Gourmet series (for 12-17 year olds) that you should check out if you are looking for a course specifically geared to the younger age group!
- What is parking like in the area?
There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. For daytime parking Monday-Saturday from 8AM - 7PM, there are a few metered parking spaces available right outside the school that are available for €5 (parking is free after 7PM). Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to https://dublincookeryschool.ie/find-us.
Your course itinerary
|09:15 AM – 09:30 AM||
Welcome to Dublin Cookery School. You’ll be very happy to know that our kitchen is your kitchen for the week! After signing you in on the first day, we'll help you settle in with a coffee or tea before we get started. This is a great time to get to know your fellow students. There’s a lot on the agenda every day so everyone is encouraged to arrive 15 minutes prior to the course start-time in order for the whole group to jump into action together!
|09:30 AM – 4:00 PM||
Breads, baking & pastry making has a rhythm of its own and our daily schedule will take a cue from the timing of all our time-sensitive projects are doing. As a reflection of this, every day will include multiple Demos and Hands-On sessions depending on the tasks at hand. In our practical sessions, we often organize ourselves so that everyone works in pairs with specific tasks assigned to each person. Don’t worry if you’re flying solo today, we’ll find you a partner in crime. You can expect to receive your own recipe packs for all the various breads we cover and accumulate quite the new repertoire by the end of the week! We will also incorporate a light lunch into our schedule every day to keep you fueled.