7 Dishes in 7 Weeks

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Course Leaflet
Length 7 Weeks
Site West Durrington Campus Map
Attendance Evening
Course Code ECL448

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.

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

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.

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.

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

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.

How to Enrol

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