8 Dishes in 8 Weeks

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Start April 2018

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Course Leaflet
Length 8 Weeks
Site West Durrington Campus Map
Attendance Evening
Course Code ECL442
Tutor Quentin Smith-Weston
Day / Time Wednesday - 18:00-20:30
Start 25-Apr-2018
Fees
New fees are published every year in April
A B C D E
£0 £146.00 Not Applicable Not Applicable Not Applicable

The fee you pay will depend on your individual circumstances and the course type

A - You may not have to pay if you are eligible for Government funding (some courses excluded) - click for details
B
- Full fee (includes tuition, any exam/reg and DBS if applicable). Some fees can be paid in instalments (conditions apply) - click for details

       (note that 'BA' and 'HNC' courses can be paid for by Student Loan - click for details )
C
- Full fee for courses that can be paid for by 'Advanced Learner Loan' - click for details .

        Alternatively, fee can be paid in instalments (conditions apply)
D
- Discounted fee for full payment before course start

       (discounted fee is not available if you are paying by student loan or advanced learner loan)
E
- Fee for international students

About this Course

The course is tailored to suit anyone looking to gain practical cooking skills. Whilst learning how to cook basic dishes, using a variety of ingredients and cooking methods.

 

Course Content

Knife Skills - Preparing Raw Fish & Poultry - Cooking Fish & Poultry Dishes - Fresh Pasta Dishes - Bread dough products - Basic Sauces - The Perfect Sunday Roast and More!


This is a fun course, learning different cooking techniques and skill in a comfortable environment. You will be taught through practical demonstrations, one to one tuition within the group. Individual/group discussions /evaluations of the practical worked achieved.

What you will achieve

By the end of the course you will be able to prepare and cook basic dishes with confidence.

Progression/Career Path

This course is focused on basic cooking skills. if you wish to go on to Professional Cookery then you can apply for one of our fulltime courses, such as NVQ Level 1, 2 or 3.

The Tutor

An experienced Chef for 37 years in the Catering & Hospitality Industry, including 8 years as an established qualified Catering Lecturer and Assessor. Experienced in a variety of countries cuisine, mainly French Classical.

What you need to bring

Apron, suitable closed shoes e.g. leather or strong trainers. No high heels, dolly shoes or sandals. Hair tied back - no jewellery including ear rings - no nail varnish. Please bring containers to take food home in, all ingredients included in course fee.

How to Enrol

For information on enrolling in person, by phone or by post, click here.

Course Content

Knife Skills - Preparing Raw Fish & Poultry - Cooking Fish & Poultry Dishes - Fresh Pasta Dishes - Bread dough products - Basic Sauces - The Perfect Sunday Roast and More!


This is a fun course, learning different cooking techniques and skill in a comfortable environment. You will be taught through practical demonstrations, one to one tuition within the group. Individual/group discussions /evaluations of the practical worked achieved.

What you will achieve

By the end of the course you will be able to prepare and cook basic dishes with confidence.

Progression/Career Path

This course is focused on basic cooking skills. if you wish to go on to Professional Cookery then you can apply for one of our fulltime courses, such as NVQ Level 1, 2 or 3.

The Tutor

An experienced Chef for 37 years in the Catering & Hospitality Industry, including 8 years as an established qualified Catering Lecturer and Assessor. Experienced in a variety of countries cuisine, mainly French Classical.

What you need to bring

Apron, suitable closed shoes e.g. leather or strong trainers. No high heels, dolly shoes or sandals. Hair tied back - no jewellery including ear rings - no nail varnish. Please bring containers to take food home in, all ingredients included in course fee.

How to Enrol

For information on enrolling in person, by phone or by post, click here.