Adult Learning and Skills Service

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Course Information Sheet

Cookery - Italian cooking    

Fees:

full £107

conc £44

non EU £208

Day

Time

Weeks

Centre

Start

End

Code

Tue

13:30-16:30

6

MAC

12/06/12

17/07/12

FC3040

Tutor:  Kevin White

What will the course cover?

This course will cover a basic understanding of modern European cooking; learners will explore and discover a very rich diversity of European food, spices and herbs. You will learn different cooking techniques to enable learners to build up their confidence. You will also develop your knife skills and health and safety awareness.

Who is the course for?

This course is primarily aimed at anyone who has an interest in Italian cookery or for those who would like to broaden their knowledge in this area.

What skills, knowledge or experience do I need to start this course?

No particular skills, experience, and knowledge are required for this course. All you will need is your enthusiasm and willingness to learn. Through the course you will be encouraged to learn new cooking tips which will help you enhance your desire to enjoy more cooking at home.

What should I be able to do by the end of the course?

By the end of the course you will be able to prepare, cook and present any modern European dish with flair and confidence. You will be able to develop and broaden your cooking understanding. You will practice and develop your knife skills effectively by learning different vegetables cutting, fish and meat preparation techniques. You will be taught health and safety when buying and storing food. You will be taught quality points to look for when purchasing fresh vegetables, meat and fish from the market. Learning Objectives: Prepare, cook and present at least two dishes per session. Demonstrate effective knife skills using two different techniques (as outlined above). Explain the points to be aware of when buying and storing fresh vegetables, meat and fish.

How is the course organised?

Every week you will be able to prepare and cook two dishes: One main course dish, one dessert dish or one starter. Most of the practical lessons in the classroom will be demonstrated by the lecturer then the learners observed and practice the skills required. I believe that learning by doing is a very effective way for learners to remember new skills. At the beginning of each class you will be told what to bring for the next class.

What extra study or practice is expected outside of the class?

Outside the classroom, it will be up to the learner to develop the skills and knowledge they have been taught. Practicing effectively at home really helps to reinforce your learning.

How will my progress be assessed?

Your progress will be assessed through teacher observation, initial, summative and formative assessment, classroom discussion, question and answer sessions. You will also record your learning in your own Individual Learning Plan.

What can I expect to go on to after this course?

Further skills and broaden your cooking knowledge, experience and skills by joining another course within our curriculum, in order to develop your culinary skills.

Are there any other costs and what do I need to bring?

On the first week of the course, all cooking ingredients are fully provided by the department. Then after learners will be asked to provide their own ingredients for the remainder of the course. Learners are advised to provide their own apron. Every week students will need to bring their own containers to carry their dishes home.

What support is available?

"Learner Support Fund – a grant is available to help you pay for the cost of the course and other expenses incurred, if you are a resident in receipt of benefits. You may wish to get additional help offered through the Study Support Sessions at various centres. Help with literacy or numeracy is available through the basic education programme and the ESOL programme offers help for speakers of other languages. Additional support can be provided for students with learning difficulties and/or disabilities.

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