Food Academy

Advanced Cooking Techniques for the Home

Introduction

Develop your dinner party finesse by using everyday ingredients and advanced cooking techniques. You'll be working with fish, meat and poultry to create exciting and delicious dishes and learn how to make everyday ingredients into something special.

Turn everyday family desserts into single serve dinner party showpieces and develop basic techniques to make sure your vegetables are always cooked to perfection.

• Course Code

  Course Code:

  2386

• Entry Criteria

  There are no formal entry requirements for this course.

  
  Our part-time provision is designed primarily for adult students, aged 19 and over. Students aged 16 to 18 may be allowed to enrol on the course at the discretion of the Head of Admissions and Head of School. If you have any queries please contact our admissions team on 01923 812345.
• What will I study?

  Combine your culinary love with advanced cooking skills on this course. You'll develop techniques for creating exciting dishes and experiment with new ingredients.

  Introduction – what do you already know: Theory – Quick introductory discussion of previous experience and discussion of available items to make your everyday items more interesting. Cooking – Focusing on side dishes: cooking of vegetables (broccoli, fine beans, corn on the cob and more) and potatoes other than mash. Boning chicken legs for different presentations.

  Making chicken breasts more exciting: Theory – Spices can always help, but there are many other ways to jazz up a humble chicken. Cooking – Chicken supreme (boned wing) stuffed with black pudding mousseline, with broccoli florets, carrot puree and sautéed new potatoes.

  Techniques for cooking meat: Theory – How to utilise different cuts of meat in various cooking methods. Cooking – Pork three ways; braised pork shoulder, pan-seared pork chop, BBQ ribs with apple rosti potatoes, beetroot confit and Spinach.

  How to deal with whole fish and Seafood. Theory – Cleaning and filleting whole fish and using the carcass to produce a sauce. Cooking – A filet of pan-fried trout and a filet of poached balloting trout with pickles, buttered fine beans, and sweet potato puree.

  Single-serve desserts. Theory – How can you take the standard family dessert into a single portion? Cooking – Sweet paste, tart cases, chocolate ganache, apple pie, apple crumble, sticky toffee pudding, toffee sauced apple, liquorice poached pear, ice cream, pear tart and more

  You will also learn about health and safety in the kitchen.

• What can I do next?

  We have a great range of courses to help you get qualified, enhance your career prospects and enjoy some me time. All of our part-time courses can be viewed online and new courses are introduced throughout the year.

• Fee Info

  Course Fee: £165.00

  
  You may be eligible for funding to assist with courses fees and costs. To find out more please contact us on 01923 812345.
• Dates and Times

  Starting	Time	Day	Duration	Site
  20 Jan '21	18:00 - 21:00	Wednesday	5 week	Watford Campus

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How to Apply