Cookery – One Day Indian Cookery Course

Course information sheet

Fees: Standard £ 49 Conc £20 Full £72 * Enrol online for standard fee payers only

Day Time Weeks Centre Start End Code Enroll
Saturday 10:00 - 15:00 1 MAC 28/09/2019 28/09/2019 FC1085

What will the course cover?

Our Authentic Indian Cuisine course will teach you how to create a range of traditional Indian dishes that may have passed you by. We're sure the Friday night Indian takeaway will never taste the same again once you've learnt the skills to make your own feast of proper Indian food. The step-by-step tuition is fun and easy to follow and your cookery lecturer will be available to assist you throughout the day. If anyone is vegetarian, non-vegetarian items can be replaced.

Who is the course for?

This course is open to everyone (beginners and experienced) wishing to broaden their appetite for authentic Indian cookery. Vegetarian options will be offered.

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.

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

By the end of the course you will be able to cook and present 3 Indian dishes with flair and confidence • Identify and select 5 ingredients for tempering the recipes. • Identify and prepare 4 spices for cooking. • Able to gain detailed knowledge of spices with medicinal properties. • Identify at least 4 herbs and 2 spices mixture to garnish the cooked food. • Recall knowledge of 3 regional dishes. • Use 3 Indian cooking techniques safely and competently. • Apply Health and Safety procedures in a kitchen. • Identify 3 Indian kitchen utensils. • You will be able to use 3 essential cooking techniques to prepare Indian dishes. • You will practice and develop your knife skills effectively by learning different cutting techniques for vegetables and ingredients of Indian cooking. • Use hand tools safely and competently for preparing ingredients. • Identify at least 2 Indian seasoning ingredients. • Identify at least 2 flours used in Indian cuisine. • Evaluate the recipes of the menu completed.

How is the course organised?

Your lecturer will welcome you all and will talk you through the class menu and how the day will run. We will start by looking at the fundamentals of Indian cuisine and the cookery terms. This will be followed by a demonstration by the tutor then the learners practice the skills required. You will learn how to cook, how to prepare your ingredients and learn how to use a variety of cooking and cutting techniques. Classes are hands on and all participants will make their own authentic Indian dishes to take home with them along with step by step written recipes.

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

Outside the classroom, it will be up to you to develop the skills and knowledge you have been taught. Practicing at home really helps to build confidence.

How will my progress be assessed?

Produced recipes by students will be assessed by the tutor. Tutor observation and monitoring by going round while learners will be experimenting with the recipes and classroom discussion. Question and answer strategies will also be used in order to test learners cooking knowledge and skills. Your feedback and progress will be recorded in your 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?

A list of ingredients will be given out along with the course information sheets PLEASE ENSURE THAT YOU RECEIVE THIS. Basic seasonings ingredients: salt, pepper and sugar will be provided. Any queries about other ingredients, please contact your tutor via an e-mail provided on the Ingredients list sheet. Learners should provide their own apron and containers to take your completed dishes home in as well as used oil home. Learners need to leave all the utensils used by them, cleaned and in place. 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 in India, who has a wealth of experience in teaching authentic Indian cuisine in the UK. She has widely travelled all over India and has got passion and experience of cooking different regional cuisines of India.