Course Structure
There are 9 lessons in this course:
- Introduction
- History of cooking/ Trends
- Principles of Cooking
- Nutrition
- Scope of the Catering industry
- Weights and measures
- Basic cooking techniques
- Terms
- 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
- 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
- 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
- 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
- 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
- Flavouring Food
- More on complimenting foods- sauces- cream, wine, butter, vinaigrette etc
- Stocks
- Use of herbs/ seasoning
- Menu planning on a Small Scale
- Designing menus- complimenting foods
- Recipes simple to advanced- Seasonal foods
- Planning a dinner party- case study
- 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.
Aims
- Discuss the scope and nature of food preparation options, and their impact upon the broad qualities of the food presented for eating.
- Explain and compare options for preparing a wide range of different fruits and vegetables for consumption.
- Explain and compare options for preparing a wide range of different meat, fish, and protein substitute foods for consumption.
- Explain and compare options for preparing a wide range of dairy foods for consumption.
- Explain and compare options for preparing a wide range of different fats and sugars (or foods high in fat or sugar) for consumption.
- Explain and compare a wide range of different food flavourings, seasonings, garnishes, sauces, etc for consumption.
- Design a Menu for feeding small numbers of people, such as family meals or a dinner party.
- Design a menu for feeding large of people such as catering for a party or restaurant.
- Explain how a large variety of different foods are prepared for serving and eating.
Who Is This Course Suitable For?
Perfect course for those wishing to become more self-sufficient but is equally valuable for professional training. Individuals looking to work or develop their careers in restaurants, catering services, culinary supplies (e.g. a kitchen shop) or hospitality services.
- Anyone working in a kitchen - from fast food establishment to restaurants and catering.
- People setting up their own catering or food preparation business.
- People start a new career in food preparation.
- People who have a personal interest in food prep and want extended knowledge.
This course is suitable for professional career development or 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
What Next?
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!