How do I apply?
- The first thing to do is request a course prospectus. We encourage you to take the time to read the prospectus and then you will need to click the course and click the enrol now.
- What happens next? When you enrol, we will take course payment and you will be asked to fill out an application form online
- Once payment is made and you have applied , the team will consider your application. When your application has been received an email will be sent to you confirming your place is reserved on the course and you will be invited to chat with Vanessa about what you want to achieve and why.
- What if Vanessa has any concerns? If Vanessa has any questions, she will be able to discuss this with you. This is a big commitment and we and need to make sure that the course is going to match with your expectations. Once you have had a chat with Vanessa we will send an email confirming that you have been accepted and that your place is secure.
- What if Vanessa advises that the course is not right for me? Occasionally Vanessa will suggest that the course you have chosen is not the right path for what you want to achieve. Sometimes you will just need to transfer to another one of our courses, or if the course is simply not right for you we will refund you in full within 3 working days.
- Any other questions? Just send us an email ([email protected]) and we’ll get back to you.
Is the diploma suitable for beginners?
Although the diploma is suitable for beginners, you will get far more from the course if you have some sourdough making experience before enrolling, so you at least have an idea of what it means to bake sourdough.
Will I learn to make bread on the Nutrition and Digestibility of bread Diploma?
Yes. The Diploma runs two Syllabuses simultaneously. The Bake for Health Certificate and the Impact of Bread on the body and mind Syllabus. The topics are synchronised, so you bake and eat the theory. Part of our aim is to challenge you to think about bread differently. Not just how you bake it but how you eat it too.
Sourdough is the oldest way of making bread and uses naturally occurring wild yeast and lactic acid bacteria and this transforms the bread on many levels. The mechanisms by which fermentation change the impact of the bread is one of the key topics on the Diplomas.
The process of baking sourdough is also sensuous. It requires a thoughtful and a change of approach to your bread. Baking is both artistic and scientific and what we want you to learn is how a combination of passion, patience, dedication and craftsmanship. becomes about connection. It is about using your hands, appreciating touch, smell, taste, and sight.
How does learning to bake make a difference?
Whilst the courses are about wellness it is also about making sourdough work for you. We find that getting you to bake is the best way to get you to motivate your patients. Being authentic in your approach means that you can inspire change in your patient, client or customer because you can genuinely talk about how connecting to bread making impacts you and your family personally.
This is about far more than just being able to prescribe a lifestyle change to your patients, it is about empowering people to make a powerful directly change that affects both their physical and mental wellbeing by making and sharing bread.
Why is this course so different?
So this is not just a one year course in Nutrition and Digestibility of Bread. It is about becoming an activist. The course is designed to empower you to help others and use the knowledge you learn to create impactful and meaningful change. So yes there is a diploma / certificate but the true magic starts as you finish your programme and you use your practitioners prescription.
Being part of something more
Once you are a sourdough school student we continue to support you sharing the knowledge with others long after the course has finished with your Sourdough club membership and your practitioners licence.
How do I get the full details of the programme?
The full course details can be found in our prospectus please click here to request a prospectus.