Fees: Standard £ 204 Conc £81 Full £330 * Enrol online for standard fee payers only
|Wednesday||15:30 - 18:00||10||MAC||25/09/2019||04/12/2019||FC1056|
Asian food is fresh, tasty, simple and exciting with many different textures. These dishes are speedy, easy to make and packed with flavour. Discover the secrets of cooking with these classes. The trick is to combine fresh ingredients with special blends of herbs to create fragrant and healthy cuisine. This course will cover a detailed understanding of Asian cookery; learners will explore and discover very rich, authentic and amazing recipes with genuine ingredients and herbs. A step by step guide will be provided to cook tasty and authentic Indian, Sri Lankan and Thai recipes. You will be learning all about the art Asian cooking skills, popular recipes, spices and other ingredients.
This course is open to everyone with a desire to cook and prepare genuine tasty Indian, Sri Lankan and Thai meals meals at home. All students are required to bring their own ingredients to cook in the lessons. If you are vegetarian or have any food allergies this can be taken into consideration.
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 Asian cookery.
• By the end of the course you will be able to prepare, cook and present Indian, Sri Lankan and Thai dishes with flair and confidence. • Identify and select 6 essential ingredients. • Identify and select at least 2 piece of equipment used in Indian cookery. • Able to identify at least 3 herbs. • Apply Health and Safety procedures in a kitchen when using 3 Indian cooking techniques. • Develop your knife skills effectively by learning 3 different cutting techniques for vegetables and ingredients of Indian cooking. • Use 2 prepared pastes including different curry pastes effectively and competently. • Identify 2 exotic vegetables and 2 fruits and demonstrate the quality points to look out for when buying them. • Identify at least 3 of spices. • Able to cook at least 4 starter dishes. • Able to cook at least 3 side dishes/ condiment dishes. • Able to cook at least 4 types of rice and noodle dishes. • Able to cook at least I type of Sushi dish . • Able to cook at least 7 main dishes. • Evaluate the recipes of the menu completed.
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.
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.
Produced recipe by students will be assessed by the lecturer. 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. One to one guidance, advice and support will also be available
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.
On the first week of the course, all cooking ingredients are fully provided by the department. Afterwards learners will be asked to provide their own ingredients for the remainder of the course. Learners are required to provide their own apron and need to leave all the utensils used by them, cleaned and in place. Every week students will have to bring their own containers to carry their dishes home.
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, who has a wealth of experience in teaching authentic Indian cuisine in the UK. She has widely and frequently travelled different regions of India and has got experience of cooking different regional dishes. She speaks four Indian languages.