Overview

Create nutritious food that is quick and easy to prepare but still full of flavour. Create dishes from around the world and also great British food; with favourites ranging from curry to pasties. Students need to bring the following to the session: Tupperware for food and apron, ingredients and special requirements will be discussed with students closer to the time of the first lesson.

Course content

Week one We will be smelling and tasting the spices of India, where we will be making a chicken curry, which will be thick and tasty. We will start of by making the sauce base then preparing and cooking the chicken in the broth. To accompany we will make chapatis, a light thin flatbread.

Week two During this session we will create vegetarian pithiviers, a beautiful little puff pastry pie, where you will learn the skills of baking pie/pasty and pastry decoration.

Week three The class will be working with fish, learning how to handle it, prepare it and cook it en papillote until it is tender and falls off the bone. We will also make a fruit cheesecake with a biscuit base.

Week four We will learn how to cook the perfect steak - what to look for when choosing your steak, how to cook it well done, medium, rare, blue. This will be accompanied with a peppercorn sauce. We will also cook the perfect roast potatoes, learning about what type of potatoes are best for the job and roasting caramelized carrots.

Week five Cake and cookies - Victoria cake, chocolate cookies. Learn how to create a good rise, and a really light fluffy cake. We will make the jam and cream for the filling, to create a beautiful cake. We will also bake a batch of large, gooey, moreish chocolate cookies.

Week six This session will be dedicated to risotto and arancini balls. We will perfect the risotto technique, making it creamy with a good texture. Then we will cool some risotto and make arancini balls, fired in breadcrumbs.

Week seven Bake a batch of chocolate brownies where they are slightly dense in the middle, not too sweet, a cracked film on top.

Week eight Make a thai green curry from scratch, fresh and packed full of flavour.

*PLEASE NOTE - The running of this course is subject to receiving sufficient enrolment numbers. Newbury College reserve the right to close, cancel or postpone a course if it has not received the minimum required enrolment number by the scheduled start date. In the case of cancellation, enrolled learners will be notified 3 days prior to the start of the course and are entitled to claim for a full refund of their course fees.

Entry Requirements

There are no formal entry requirements for this course.

Skills

There are no specific skills required for this course, although students should have an interest in cooking.

Qualifications

This course contains a short accredited qualification, which consists of planning and carrying out several different Upholstery projects using a range of taught skills. Students keep a portfolio and photographic evidence of work which will be assessed internally by Newbury College and also externally via the awarding body. Upon successful completion of the qualification, students are awarded the Entry 3 Award in Learning, Employability and Progression for Cookery.

Assessment

Learners' work will be assessed by the tutor throughout the course and progress will be discussed with each learner. Learners' attainment will be recorded against the assessment criteria. Evidence of work will be collated into a portfolio which will be internally and externally assessed. Each learner's achievement will be recorded at the end of the course.

Home Study

Students will be encouraged to practise the skills they have learnt in class, at home between sessions.

Work Placement

Students do not need to be in relevant work to undertake this course.

Progression

Students can progress onto a number of other cooking classes including: Cooking with Fish and Seafood, Mexican Street Food, Bread Making and many more.

Fees and Additional Costs

The price below includes an additional £10 materials fee, which covers the cost of materials used during the session. Students will also be required to purchase some ingredients themselves.

CodeStartEndTimes
99518/DF 181901 05/02/2019 02/04/2019 19:00 to 21:00
DayDurationLocationFees*
Tuesday Newbury £130.00 Apply Now
There are currently no more spaces available on this course. To join the waiting list or enquire about an alternative course, please call 01635 845000.

*Please note that concessions are only available on tuition and do not apply to any additional registration, examination and/or materials fees. Where we have been unable to provide information on additional costs, these fees will be discussed with you prior to enrolment. For details of fee remission for learners over 19 and 24+ loans click here. If you think you may be entitled to a concession or fee remission, or you would like more information on the additional costs associated with your chosen course, please contact us on 01635 845000 or email info@newbury-college.co.uk.

Course fee information

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