In this Warnborough online Food Preparation course you will learn how to:
- Selecting
- Cleaning
- Cutting
- Preserving
- Flavouring
- Mixing
- Cooking
- And more…
This course complements learning and study in Food and Beverage Management, Event Management and Self Sufficiency – it all depends upon why you need to learn food preparation. Some may wish to become more self sufficient, others may wish to work in a restaurant, catering services, culinary supplies or even hospitality services.
Course Structure
The duration of this online course is 100 hours. This consists of 9 in-depth lessons:
- Introduction
- History of cooking/ Trends
- Principles of Cooking
- Nutrition
- Scope of the Catering industry
- Weights and measures
- Basic cooking techniques
- Terms
- 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
- 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
- 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
- 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
- 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
- Flavouring Food
- More on complimenting foods- sauces- cream, wine, butter, vinaigrette etc
- Stocks
- Use of herbs/ seasoning
- Menu planning on a Small Scale
- Designing menus- complimenting foods
- Recipes simple to advanced- Seasonal foods
- Planning a dinner party- case study
- Menu Planning on a Large Scale
- Planning Meals/Catering for parties and events; outdoor, indoor etc
- Restaurant Menus/Catering
Food Preparation – The Basics
With this course we will help you develop a love of cooking and at this stage you are probably eager to get started on learning some recipes and cooking techniques.
Step 1 – Source your ingredient in advance
Step 2 – Wash your hands
Step 3 – Keep your worktops and cooking materials clean
Step 4 – Separate raw meat/fish from dry/ ready prepared ingredients
Step 5 – Where relevant wash, peel, chop and grate ingredients before you start cooking
Step 6 – Clean up/ clear up as you go along so that you keep work surfaces clean and manageable
HOW DOES A WARNBOROUGH ONLINE COURSE WORK?
You can start the course whenever is convenient for you. You will be studying from home and have access to support from our qualified tutors. Practical exercises and research tasks will be set at the end of each lesson – including an assignment. You will submit this assignment to your course tutor, who will mark your work and give you constructive feedback and suggestions.
If you have any questions please contact us.
