Fees: Standard £ 613 Conc £0 Full £1890
|Thursday||09:45 - 15:15||32||MAC||27/09/2018||11/07/2019||FC1035|
The course will cover a wide range of kitchen skills including correct use of knives and a wide range of food production including: sauces, soups, meat, fish and vegetable dishes. We will also cover basic pastry techniques and related theory, as well as health and safety in the kitchen.
Anyone who has an interest in food and related techniques and who would like to start as a complete beginner or has a little experience that they would like to build upon.
No particular skills, experience, and knowledge are required for this course. All you will need is your enthusiasm and willingness to learn.
Prepare and cook a range of dishes. Handle a range of knives safely and use confidently and effectively. Produce a variety of dishes within a set period of time. Recall health and safety issues with in a kitchen. List a variety of spices and herbs used in catering. Identify four methods of cookery and name a suitable dish for each. Correctly select a variety of equipment for specific tasks. Show confidence and accuracy in weighing items in both imperial and metric measurements.
Following the first session there will be a demonstration and a practical session were you will prepare one dish. In subsequent sessions you will be able to prepare and cook two dishes. All of the practical lessons in the classroom will be demonstrated by the chef, after this you will be supported whilst practicing the skills required. At the end of each class you will be given the ingredients list for the next session.
To source and purchase ingredients for each class following the first session. Outside the classroom, it would be beneficial for you to practice at home to develop the skills and knowledge you have been taught.
Your progress will be assessed through tutor observation, classroom discussion, question and answer sessions and through the use of your own Individual Learning Plans and learner evaluation forms to record the achievement of your learning goals.
Progress onto Complete Cooks Course 2 to develop your kitchen skills and learn to create more complex dishes.
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. Every week students will need 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.