Caribbean, South American And Other World Dishes

Course information sheet

Fees: Standard £ 194 Conc £No conc. Full £314 * Enrol online for standard fee payers only

Day Time Weeks Centre Start End Code Enroll
Wednesday 15:30 - 18:00 10 MAC 01/05/2019 10/07/2019 FC3056

What will the course cover?

Caribbean food is influenced by Africa, India, Spain, Portugal, Arabs, China and the Indigenous peoples who are native to this part of the world. So the cuisine reflects the various influence as well as the population has created their own styles that are unique to the region. Equally South American cuisines are many and varied and have lots of influences including Spanish and Italian. We will look at flavourings and ingredients used. We may also touch on foods from other regions.

Who is the course for?

This course is open to everyone with a desire to cook and prepare genuine tasty Caribbean, South American and meals at home. All students are required to bring their own ingredients to cook in the lessons.

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

No particular skills are required over and above a reasonable understanding of cooking techniques, ability to follow a recipe and a willingness and enthusiasm to develop your own skills. It is for beginners and experienced people wishing to broaden their appetite for Caribbean and S. American cookery.

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 20 dishes with flair and confidence. • Identify and select essential ingredients. • Able to identify at least 6 herbs. • Apply Health and Safety procedures in a kitchen when using a number of cooking techniques. • Develop your knife skills effectively by learning different cutting techniques for vegetables and ingredients. • Use prepared pastes/spices effectively and competently. • Identify exotic vegetables and fruits and demonstrate the quality points to look out for when buying them. • Able to cook at least 5 starter dishes. • Able to cook at least 3 side dishes/ condiment dishes. • Able to cook at least 3 types of rice dishes. • Able to cook at least 4 dessert dishes. • Able to cook at least 3 main dishes. • Evaluate the recipes of the menu completed

How is the course organised?

Every week you will be able to prepare and cook two dishes: One main course dish, one side dish or one dessert dish or one starter. Before the practical lesson the lecturer will explain about the recipes as well as about the ingredients. Most of the practical lessons in the classroom will be demonstrated by the lecturer before the learners will participate to prepare and cook the food. At the beginning of each class you will be given a list of ingredients to bring for the next class. A recipe sheet will also be provided to enable you to try out the dishes at home.

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 could be a big plus in order to build up their confidence. Further skills and broaden your cooking knowledge, experience and skills by joining another course within our curriculum, in order to develop your culinary skills.

How will my progress be assessed?

Tutor observation, assessment of completed dishes, and classroom discussion. Question and answer strategies will also be used in order to test learners cooking knowledge and skills. One to one guidance and support will also be available. Your learning will be recorded on your own Individual Learning Plan.

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

After this course you will be able to experiment with spices to make your own unique meals with confidence using learnt skills. 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 all cooking ingredients are fully provided by the department. There after the tutor will give a list of ingredients to learners to bring each week. Basic seasonings (sugar, salt & pepper), oils and other basic ingredients (flour) will usually be provided. A few authentic ingredients can be provided by the tutor. Learners should provide their own apron and containers to take your completed dishes home in. It is recommended that comfortable clothing is worn as well as sensible footwear due to the practical nature of the class.

What support is available?

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. Details are available in the Guide or from teaching or Reception staff. Your Tutor: Aparupa (Poppy)Dey is a qualified lecturer, originally from Calcutta/Kolkata, who has a wealth of experience in teaching authentic Indian cuisine in the UK. She has widely travelled all over India and has got experience of cooking different regional cuisines of India. She speaks four Indian languages (Hindi, Urdu, Punjabi and Bengali).