This course is very much student led, however there is a course planner which will include a variety of traditional cooking methods and basic culinary skills to progress and introduce contemporary dishes.
Each week students will be given a demonstration and students will prepare, cook and present their dishes and continual guidance throughout the session will be given.
Students will be given the course planner in advance and recipe sheets, Students purchase the ingredients and bring into College. Sensible shoes must be worn – non slip and closed toe - plus bring an apron and pen and paper.
This course is suitable for beginners or those with an interest in developing their culinary knowledge – non-accredited
Primarily classroom based, with practical activities. Due to the non-vocational nature of the course, no formal assessments are completed.
- Week 1 - Induction to course and cookery demonstration by tutor
- Weeks 2-4 - Practical session
- Week 5 - Practical session and course evaluation
Enrol on another culinary course
Ingredients for each dish