Diploma in Nutrition & Digestibility of Bread

£4,999.00 – £6,999.00

DURATION: 1 Academic Year
LOCATION: Both Online & In-Person Workshops
START DATE: 22nd September 2022
REQUEST COURSE PROSPECTUS

SKU: N/A Category: Featured Workshop

Where is the Course Taught from?

Why is bread integral to health and wellbeing?

This course is about understanding the impact of the bread we eat every day on our physical and mental health. We focus on the impact of bread on health, and in particular on the gut microbiome and understanding how the mechanisms of sourdough positively transform bread.

Bread can harm or heal. Bread and baked goods make up the top three out of four of the largest proportion of our daily calorie consumption. It is impossible to ignore the impact of bread and baked goods on our health and wellness, and yet bread is possibly the most misunderstood food of our most basic of foods. It can be simultaneously both the best of foods and yet the worst of foods.

Who does this course appeal to?

This years students include a wide range of people, from GP’s to bakers and Healthcare professionals, a farmer and Nutritionalists, indeed pretty much anyone who is interested in understanding why and how their bread can be healthier.

It particularly appears to healthcare professionals as they are able to prescribe our baking lifestyle course based our bread making protocol to their patients

What is an Advanced Diploma?

The Advanced Diploma includes an in person 5 Day Workshop where you can consolidate your knowledge with Vanessa and the team at The Sourdough School. You can find more details here.

We highly recommend that you REQUEST THE FULL COURSE PROSPECTUS before enrolling.

‘Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking.’
– Tim Spector, author of The Diet Myth.

‘Vanessa’s approach to baking nourishes both the gut and the mind.’
– Dr Michael Mosley

‘This is a journey. And these aren’t just courses. Kimbell wants to change the bread we eat, one loaf at a time. She’s the real deal: a total inspiration.’
– Diana Henry, the Telegraph.

Key Learning Objectives

By participating in this course you will:

Learn how mass produced, poor quality bread and baked goods negatively impact health.
Understand the mechanisms of how long, slow fermentation transforms your bread and discover how the Sourdough School Bread protocol resulted in significant positive benefits to both the gut microbiome and mental health..
Bake the knowledge. Each week throughout the course you will apply the scientific reading from the syllabus to make your bread and accompanying recipes.
Gain a unique insight into the impact of the Bread Protocol on your Gut microbiome and physical and mental health. You will test your biome at the beginning of the course and again in late January; when you get your results back you will have a feedback session with the Research and Medical Directors and discover how you have responded.
Appraise Sourdough School Case studies that demonstrate improvement of physical and mental health outcomes.
Apply the knowledge & change your clinical practice: medical professionals may apply for a practitioner’s license on completion of the course, which will enable them to socially prescribe any of The Sourdough School prescription courses to their patients.
Positively impact community health: our prescription courses are about sharing bread. The bake two, share one principle encourages people to connect to each other and this helps alleviate loneliness and social isolation.

What will I learn?

Your course is about understanding the relationship between bread and gut health, and we apply the nutritional, medical and lifestyle evidence to teach you how to bake bread to optimise health.

The course is an interactive learning programme run by Vanessa Kimbell and her team at The Sourdough School, and the syllabus is a living syllabus which, whilst self guided, is highly interactive. The course is made up of both live and pre-recorded lectures, guided learning, live tutorials with Q&A, tasks, plus two very active forums: the Baking Forum and the Nutrition & Digestibility Forum. We encourage alumni to stay engaged in the forums to support other students.

The course is taught by some of the world’s leading experts and includes recipes, studies, supporting materials and a regular Sourdough Baking Clinic.

The syllabus covers topics such as Bread and the Impact on the Gut Microbiome, Bread and Balancing Blood Sugar, Irritable Bowel Syndrome (IBS), Non-Coeliac Gluten Sensitivity (NCGS), Bread and Mental Health, Wheat Allergies, Bread and Obesity.
You will also learn extensively about the gut microbiome and how to bake to nourish both your physical and mental health.
You will be applying the theory of how you make bread to optimise health by baking delicious sourdough breads that run in conjunction with the topics
The syllabus includes simple sourdough recipes including sourdough pasta, basic sourdough cakes, focaccia, baguettes and open-crumb boules.
You will gain an understanding of the mechanisms of sourdough and why it is both more digestible and more nutritious than other kinds of bread.
You will be awarded a certificate at the end of the diploma following an open written test and completion of the recipes on the course.
You will also learn to eat symbiotically and learn techniques of how to accompany your bakes with probiotics. We apply the science of nourishing the gut through simple delicious affordable recipes such as making fresh fruit compote, cultured butter and more.

How can I use the Knowledge?

How will I be able to apply the knowledge after the course?

For bakers:

This course will significantly improve your understanding of the nutritional value of wholegrain, the importance of diversity & the mechanisms of sourdough to transform the national value of bread. This knowledge is a game changer when it comes to baking for health and product development for your customers.

For doctors and practicing health care professionals:

This is our practitioner pathway and on graduating you are able to apply for our Practitioners Prescription.

Practitioners Prescription

Students who qualify (and are healthcare practitioners) may apply for a Practitioners Prescription, which will mean that you are able to prescribe your patients/clients a ‘3 Month Sourdough Bread Making Course’ as a lifestyle prescription free of charge. This means you can use your knowledge in your everyday work and deliver the benefits of our most nutritious bread to the people that need it most in your practice. A variety of Prescription Courses will be available.

Your last lesson on the course...

Part of the course is being a member of our Sourdough club, and the very last lesson of your course set a task for you to continue your learning by supporting and sharing your knowledge with someone you are connected to.

So we invite you to stay as a member of The Sourdough Club for another year and we gift a membership code to you to give a young baker that you nominate as the final step in your syllabus. It means you can keep baking and learning from your course and you can support a young baker anywhere in the world virtually through the club and the forum – because our connection to each other is the real secret of why sourdough is good for us.