Kneading and rolling fondant icing without air bubbles
It's most likely (in my opinion) that the air (and subsequently air bubbles) is being introduced into your fondant at the kneading process rather than anything to do with your rolling method or surface used to roll on.

Perhaps experiment a little on a more gentle but firm (as opposed to vigorous) kneading method and see if that removes those air bubbles in your fondant.

Are you kneading the fondant in the same way as instructed on the course?