Course Description 
Sourdough breads are renowned for their complex flavours and rustic textures, making them a favourite among bread enthusiasts. In this module, participants will delve into the art of sourdough bread-making, focusing on traditional varieties such as Maltese bread and sourdough multigrain loaf. Through practical demonstrations and guided practice, participants will learn about sourdough starters, fermentation techniques, and flavour development. By mastering the various elements of sourdough bread-making, participants will be able to produce artisanal loaves with distinct character and taste.
Programme Duration: 4 weeks
Language of instruction: English, Maltese
Next Intake: This will be announced on EVA’s social media
Type of Learners: Post-secondary learners, working adults
Assessment modes: Written, oral and practical in all course programmes
Grading system: A to F system: A – 80-100, B 70-80, C 50-69, D 41-49 and F 0-40
Pass mark 50%
Mode of Learning: Part-time face-to-face
Breakdown of learning hours: 1 credit = 25 hours of learning. Per credit: Contact hours 20%; Supervision 20%; Practice 40%, Self-study and Assessment 20%.
Delivery of modules: Individual modules will be announced at the start of the programme to fit the work-based learning and practical schedules. Our programmes are structured around a modular system of qualifications, designed to provide flexibility and responsiveness to both learners and industry partners. Given the strong work-based learning component of our programmes, it is not always possible to apply a uniform delivery model across all courses. Therefore, modules may be delivered on a weekly, monthly, or semester basis, depending on the specific requirements of the course and the availability of industry placements.
The exact delivery structure for each module or programme will be announced by the respective trainer at the start of the course, taking into account:
- the availability of work-placement opportunities,
- the learners’ and workers’ schedules, and
- the capacity of host industries to accommodate training and practical experience.
This flexible approach ensures that EVA can maintain high-quality, relevant, and industry-aligned training, while supporting both learners’ educational needs and the realities of the workplace environment.
Exit Awards: Not Applicable
Fees: cfr individual qualifications
Location: EVA, Corradino Industrial Park, Paola
Links to:
Identita’ Malta
Student Agreement
Quality Manuals and EVA Policies
Category: Further Education up to L4
Learning Outcome
Outcome Type: Knowledge
Description:
At the end of the module/unit the learner will have been exposed to the following: a) Define the principles underlying sourdough fermentation and its importance in bread production. b) Identify various traditional sourdough bread types, such as Maltese bread and sourdough multigrain loaf. c) Describe the specific characteristics of sourdough starters and explain their pivotal role in the fermentation process. d) Analyse the intricate stages involved in the fermentation of sourdough breads, including microbial activity and gas production. e) Describe the recipes for preparing sourdough bread, detailing ingredient quantities and procedural steps. f) Recognise common challenges encountered during sourdough fermentation and propose effective troubleshooting strategies.
Outcome Type: Competence
Description:
At the end of the module/unit the learner will have acquired the responsibility and autonomy to: a) Create and maintain sourdough starters to initiate fermentation. b) Produce sourdough by applying kneading, shaping, and scoring techniques essential for sourdough bread preparation. c) Carry out adjustment to sourdough recipes by adding different additional ingredient to give the end product a desired flavour profile. d) Produce presentable sourdough breads paying specific attention to aesthetic appeal of the final product. e) Manage common issues encountered during s dough fermentation and implement corrective measures.
Outcome Type: Skill
Description:
At the end of the module/unit the learner will have acquired the following skills: a) Apply techniques for creating and maintaining sourdough starters to initiate fermentation. b) Practice kneading, shaping, and scoring techniques essential for sourdough bread preparation. c) Demonstrate proficiency in monitoring and controlling fermentation conditions, including temperature and humidity. d) Show the ability to adjust sourdough recipes based on desired flavor profiles and dietary restrictions. e) Practice sourdough baking considering fermentation time and proofing requirements. f) Prepare and present sourdough breads with attention to aesthetic appeal and professional presentation.
Entry Requirements
The student shall have basic spoken and reading knowledge of the language the course is delivered in. The standard languages used shall be Maltese and English / Maltese (minimum B1 Standard). This shall be proven by providing a certificate showing a pass in that particular language from an academic institution or else by taking an online proficiency test. Online sites such as the following will be used: https://englishonline.britishcouncil.org/ Students shall be considered conversant, and hence meeting the entry criteria, in the language they are native in. In case of students currently not in Malta, an online interview shall be organised to confirm level of English proficiency.
Way to Acquire
The assessment shall be a practical one where students will be given a task and shall be marked on their performance on the task. The task shall be graded out of 100 with specific marking weight attributed to each criterion as described in each module below. The pass mark for the test shall be 50%. Should a student fail, he/she shall have the opportunity to resit the test 2 times. Questions will be auto selected again so as to ensure that the questions are not the same as in previous sittings. Should the student fail the resits he/she will be required to resit the full module in order to resit for the test.
Programme
Provision: Presential
ECTS Points: 1
Subject Areas: 05 – Natural sciences, mathematics and statistics10 – Services Operational
Start Date: 03/08/2024
Comments: This is offered as an exit award relating to the programme entitled ‘Award in Long Fermented & Straight Doughs (MQF 4 / 8 ECTS)
Awarding Bodies
Name: European Vocational Academy (EVA)
Website: https://www.europeanvocationalacademy.com/
Providers
Name: European Vocational Academy (EVA)
License: 2023-24
Website: https://www.europeanvocationalacademy.com/
Address: EVA / SALTWAVE LTD
KW14, Corradino Industrial Park
Paola PLA 3000, Malta
