Korean, Chinese And Vietnamese

Course information sheet

Fees: Standard £ 204 Conc £81 Full £330 * Enrol online for standard fee payers only

Day Time Weeks Centre Start End Code Enroll
Wednesday 15:30 - 18:00 10 MAC 15/01/2020 25/03/2020 FC2056

What will the course cover?

Vietnamese cuisine doesn't win any points for complexity. Many of the most popular dishes can be made just as well on the side of the road as in a top-end restaurant. It as precisely this simplicity, the subtle variations by region and the fresh ingredients that keep us craving for more. Korean food is fast becoming a real favourite and we will explore what it can offer us, Chinese cuisine is well established but is an amazingly wide and varied cuisine. We will explore and create starters, main dishes and desserts from all three regions for ourselves.

Who is the course for?

This course is open to everyone with a desire to cook and prepare genuine Far Eastern dishes. If you have attended before we will cover new recipes so you will be able to develop you knowledge and skills further. All new recipes each time the course is delivered and there are vegetarian options for all dishes too -just ask your tutor.

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 step by step recipe and a willingness and enthusiasm to develop your own culinary skills.

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

You will learn to make dishes from all three cuisines. You will also: • Identify and prepare at least 6 spices for cooking. • Able to gain detailed knowledge of spices with medicinal and healing properties. • Identify at least 5 herbs and spices mixture to garnish the cooked food. •Identify authentic dishes . • Recognize and prepare 8 different ingredients and spices to create authentic meals. • Use at least 4 cooking techniques safely and competently. • Apply Health and Safety procedures in a kitchen. • Use knives effectively by learning 4 different cutting vegetables and fruits. • Use hand and power tools safely and competently for preparing 4 ingredients for recipes. • Identify at least at least 4 seasoning ingredients. • Create 4 starter dishes. • Cook 10 main dishes. • Create at least 2 dessert and 2 side dishes. • Evaluate the recipes of the menus completed. You will be taught health & safety protocols as well as given information about shops for buying and storing ingredients. You will be taught the quality points to look out for when purchasing ingredients.

How is the course organised?

Each session 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 each lesson the lecturer will deliver the background knowledge of the dish and various ingredients and explain why, when and how the ingredients will be used. Most of the practical lessons in the classroom will be demonstrated by the lecturer then the learners observe and practice the skills required. At the beginning of each class you will be given a list of ingredients 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 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?

Tutor observation, monitoring, summative and formative assessment by checking the final presentation of the recipes, and classroom discussion and through the use of your own Individual Learning Plan 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.

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. Afterwards learners will be asked to provide their own ingredients for the remainder of the course. Learners are required to provide their own apron also to leave all the utensils used cleaned and in place. Every week you will have to bring their own containers to carry your dishes home.

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.