STUDY FOOD PREPARATION
Learn how different foods should be handled and prepared for serving. This course provides solid training for anyone working in food preparation,
- Developed and tutored by experts in food, nutrition and hospitality
- Self paced, practical, starter course
- Lessons involve studying course notes, undertaking practical set tasks away from the computer, interactive online tests and submitted assignments. Assignments are marked and commented on by your tutor and returned promptly to keep you on track, each step as you prodress through the course
COURSE CONTENT
The course involves nine lessons and nine assignments as outlined below.
Lesson 1. Introduction
History of cooking/ Trends
Principles of Cooking
Nutrition
Scope of the Catering industry
Weights and measures
Basic cooking techniques
Terms
Lesson 2. Fruit and vegetables
Why eat Fruit & Veg; 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
Lesson 3. Cereals & 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
Lesson 4. 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, fish mongery
How to prepare and cook it, which sauces compliment it.
Eggs- cooking different types
Cooking with pulses
Nutritional information relating to food group
Lesson 5. 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
Lesson 6. 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
Lesson 7. Flavouring Food
More on complimenting foods- sauces- cream, wine, butter, vinaigrette etc
Stocks
Use of herbs/ seasoning
Lesson 8. Menu planning on a Small Scale
Designing menus- complimenting foods
Recipes simple to advanced- Seasonal foods
Planning a dinner party- case study
Lesson 9. Menu Planning on a Large Scale
Planning Meals/Catering for parties and events; outdoor, indoor etc
Restaurant Menus/Catering