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FOOD PREPARATION - SPECIAL OFFER

Duration (approx) 100 hours
Qualification Statement of Attainment
Learn about Food Preparation
 
Work in food processing, supply or the food service industries
 
This course complements studies in Food and Beverage Management, Event Management and Self Sufficiency -it all depends upon why you need to learn food preparation. Some may wish to become more self sufficient, others may wish to work in a restaurant, catering services, culinary supplies (eg. a kitchen shop) or hospitality services.
 
SPECIAL OFFER
Reduced course fee and 3 bonus ebooks to help develop skills that will compliment your studies.
 

It's easy to enrol...

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Select a payment plan:  
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Learn how to Prepare and Cook Food.
  • Understand the principles for selecting, cleaning, cutting, preserving, flavouring, mixing, cooking ....and everything else involved in preparing food for consumption.
  • Become a better cook at home, socially, or for work
This course complements studies in Food and Beverage Management, Event Management and Self Sufficiency -it all depends upon why you need to learn food preparation. Some may wish to become more self sufficient, others may wish to work in a restaurant, catering services, culinary supplies (eg. a kitchen shop) or hospitality services.
 
 
 
Lesson Structure
 
There are 9 lessons in this course:
 
 
1. Introduction
  • History of cooking/ Trends
  • Principles of Cooking
  • Nutrition
  • Scope of the Catering industry
  • Weights and measures
  • Basic cooking techniques
  • Terms
 
 
2. Fruit and vegetables
  • Why eat Fruit & Vegetables How much a person should eat; How poor preparation can damage nutritional value
  • How to choose fruit and vegetables when shopping
  • Basics of preparation- peeling slicing etc
  • Cooking techniques
  • Nutritional information relating to food group
 
3. Cereals & Starches; Bread, cereals and potatoes
  • Preparation- including how to make fresh pasta
  • Why eat cereals & starch; How much a person should eat; How poor preparation can damage nutritional value
  • How to prepare potatoes- different types of potato dishes- mashed, boiled, dauphinoise etc
  • Cooking pasta- different recipes
  • Cooking Rice, cous cous etc.
  • Nutritional information relating to food group
 
4. Meat Fish and Alternatives
  • How much a person should eat
  • How poor preparation can damage nutritional value
  • Selecting the perfect cut of meat/ basic butchery, fish mongery
  • How to prepare and cook it, which sauces compliment it.
  • Eggs- cooking different types
  • Cooking with pulses
  • Nutritional information relating to food group
 
5. Milk and dairy
  • How much a person should eat
  • How poor preparation can damage nutritional value
  • Cheese making basics
  • Cheese types and recipes
  • Basic recipes e.g. Macaroni cheese
  • Dairy free cooking
  • Yoghurt
  • How to make it, use in sauces
  • Dairy free cooking
  • Nutritional information relating to food group
 
6. Fats and Sugars
  • How much a person should eat
  • How poor preparation can damage nutritional value
  • How to make perfect puddings
  • Types of fat
  • How to adapt recipes to reduce sugar and fat- catering for low fat and low sugar dietary requirements
  • Nutritional information relating to food group
  • 7. Flavouring Food
  • More on complimenting foods- sauces- cream, wine, butter, vinaigrette etc
  • Stocks
  • Use of herbs/ seasoning
 
 
 
8. Menu planning on a Small Scale
  • Designing menus- complimenting foods
  • Recipes simple to advanced- Seasonal foods
  • Planning a dinner party- case study
 
 
9. Menu Planning on a Large Scale
  • Planning Meals/Catering for parties and events; outdoor, indoor etc
  • Restaurant Menus/Catering
 
Course Duration - 100 hours of self paced study
 

Remember, the course is on a special offer price for a short period only.

Courses can be started anytime from anywhere in the world!

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Towergate Insurance welcomes Professional Liability insurance applications from ACS graduates across all disciplines. Click here for more details.
 

Meet some of our academics

Jade SciasciaBiologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager. Jade has a B.Sc.Biol, Dip.Professional Education, Cert IV TESOL, Cert Food Hygiene.
Lyn Quirk M.Ed.,Dip.Med.,Dip.SportsOver 35 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head for TAFE, she brings a wealth of skills and experience to her role as a tutor for ACS.M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy


Check out our eBooks

Food PreservingA great supplement for students of nutrition, self sufficiency or even horticulture, the Food Preserving ebook is a great introduction into all things preserving.
Working With PeopleAre you a "people person" looking for a job; or a better understanding of careers that might suit you? If so, this book was written for YOU!
Event ManagementThe Event Management ebook can be used as a reference for students or as a foundation text for professionals who need to know the finer details for organising an event. This book takes the reader through the all of the considerations that need to be looked at prior to, during and after an event is organised. The topics covered in the Event Management ebook are 1/ Scope and Nature of Event Management, 2/ Developing a Concept and Planning, 3/ Organising the Resources Required, 4/ Catering: Food and Drink, 5/ Promoting an Event, 6/ Managing the Clientele, 7/ Risk Management, Legalities and Contingency Planning, 8/ Delivering the Event, 9/ Organising Celebrations and Parties, 10/ Organising Exhibitions, 11/ Organising Conferences and Seminars and 12/ Working in the Event Industry.
Human NutritionBoth a text for students, or an informative read for anyone who wants to eat better. While covering the basics, the book approaches nutrition a little differently here to some other books, with sections covering ”Modifying diet according to Genetic Disposition or Lifestyle”, “How to find Reliable Information on Nutrition” and “Understanding how Diet relates to Different Parts of the Body” (including Urinary, Digestive, Respiratory and Circulatory System, the Brain, etc). This ebook was written to complement the ACS Nutrition I course, and provides a solid foundation for anyone wanting to grasp a fundamental understanding of Human Nutrition.