|
Fees
2014
|
Course
|
Fee
|
Deposit
|
Balance
|
5-day
course with Carl Shavitz at
Fattoria degli Usignoli for bookings made before
30 November 2013 |
€
2250
|
€
1250
|
€1000
|
|
5-day
course with Carl Shavitz at
Fattoria degli Usignoli for bookings made after
30 November 2013
|
€
2350
|
€1300
|
€1050
|
Fees
unchanged from 2013
Currency
converter
Five-day
course starting Monday 5 May 2014
Five-day
course starting Monday 12 May 2014
The fee includes 5-days tuition, extensive
course notes and recipes, all ingredients, 2 bannetons,
2 dough scrapers, a knife to slash the dough, a digital
thermometer, an embroidered Artisan Bread School apron,
5-nights accommodation, breakfast and the evening meal
including wine. You also take home the sourdough leaven
you will have created as well as any other leavens we
have been working with.
Participants should arrive Sunday 4 May or Sunday 11
May 2014 as appropriate, in time for the evening meal.
Departure is after the last class on the Friday, unless
you want to extend your stay.
Extended
stays
If students would like to arrive early or stay
longer, the School Director will make the arrangements
and payment should made to Artisan Bread School. Prices
on application to the Director of Artisan Bread School.
Non-participating
guests
Students
are welcome to bring partners and other non-participants.
Prices on application to the Director of Artisan Bread
School.
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