Need Assistance? 01384 442752 (UK)

FOOD PREPARATION - BRE212

Duration (approx) 100 hours
Qualification
Statement of Attainment

Why Study Food Preparation?

With this course we will help you develop a love of cooking and improving your catering skills and cooking techniques.

Whether you are cooking at home for friends and family or are intending to use your newly acquired skills in the catering industry, it is important to appreciate the steps involved in basic food preparation as ignoring these can be costly later. In fact to fully appreciate this you could spend some time watching a professional chef, the best chefs will ensure that all essential ingredients are sourced and prepared well in advance allowing all meals to be cooked quickly to order. 

Who Is This Course Suitable For?

This a great course for those wishing to become more self-sufficient but is equally valuable for professional training for those looking to work or develop their careers in working in a restaurant, catering services, culinary supplies (e.g. a kitchen shop) or hospitality services.

For example –

  • Anyone working in the food industry.
  • People wanting to set up their own catering or food preparation business.
  • People wanting to start a new career in food preparation.

People who want to improve their knowledge of food preparation for personal interest.

What Will You Learn in This Course?

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.
  • Understand food nutrition for healthier eating.

This course complements studies in

It all depends upon why you need to learn food preparation.

This course is suitable for professional/career development, CPD or personal interest.

It's easy to enrol...

1
Select a learning location:
2
Select a payment plan:

3
Select a learning method

4

Course Structure and Lesson Content

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 and 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 and 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, fishmongery
    • 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

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

What Are the Advantages of Studying with ACS Distance Education?

  • You can start at any time to suit you.
  • The courses are self-paced.
  • You can study when and where suits you. They are flexible to fit in around you and your lifestyle.
  • Keep up to date on your learning.
  • Update your CV.
  • It is not just a course, it is a package of learning that includes – course notes, tutor feedback, self-assessment tests, research tasks and assignments.
  • Our tutors are all experts in their field, with years of experience in their field.
  • They are also keen and enthusiastic about their subject and enjoy working with students to improve their knowledge and skills.
  • Courses are also updated regularly to meet the demands of the changing needs for knowledge and to keep our courses up to date.

What Next?

Develop your knowledge of what we eat

Understanding not only what we should and in what quantities is important but also understanding how food should be prepared and cooked also has a significant impact on flavour and nutritional value.

Start studying Food Preparation and improve yours and others health through a finely developed understanding of nutrition, food preparation, and cooking.

This course offers a wealth of knowledge suitable for personal interest as well as professional development in catering and hospitality.

You can enrol today by clicking the “Enrol Now” button above.

Or

Click here to ask a Question

Or Request a Prospectus Here.
Courses can be started anytime from anywhere in the world!

Meet some of our academics

Melissa LeistraBachelor Education, Masters Human Nutrition
Alison Pearce (general)P.G.Cert. Ed., M.Ecotourism, S.Sc. (Hons). Alison has held many positions including: University Lecturer, Writer, Quality Assurance Manager, Research Technician, Vet Nurse and stockwoman. Over 30 years industry experience, mostly in Australia and the UK.. Alison originally graduated with an honors degree in science from university and beyond that has completed post graduate qualifications in education and eco-tourism. She has managed veterinary operating theatre, responsible for animal anaesthesia, instrument preparation, and assistance with surgical techniques and procedures.
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.


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.
Preserving Meat and FishThe Preserving Meat and Fish ebook is a guide for everything that you need to know about preserving your own meat and fish.
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.
Project ManagementThis ebook is designed to help improve your capacity to manage any type of project in any type of industry. It may be read as a stand- alone book; used as something to refer to during the process of managing projects, or used as a complementary reference to help enhance the overall learning experience when studying a project management course.