This course is designed to introduce you to the exciting opportunities within food production, a key area within the Hospitality and Catering Industry.
DurationAs well as developing basic practical cooking skills you will boost your employability through team-building experience and develop a wider understanding of the requirements for a higher-level course in college, or employment in the food industry at the operative level.
You will also have the opportunity to participate in a range of competitions, helping you develop your resilience and ability to work under pressure.
This course is designed to teach you all key basic cooking skills, you could find yourself doing anything from preparing fresh bread and desserts through to lasagne, pies, and other savory products, always with fresh, quality produce.
Alongside this, you will develop your knowledge of food-related health and safety as well as what it takes to work as a team within a real-life kitchen environment.
Here at Leicester College, we offer a comprehensive range of further education courses and post 16 training, in support of technical, vocational and higher education qualifications across a broad range of subject areas, including ESOL, from post 16 entry to university level to around 19,000 students, who range in age from 14 to 75.
On this course you will learn knife skills and how to read and understand recipes and the culinary terms used. You will take your food home with you at the end of the evening. You will learn pastry, baking, bread, meat cookery, fish cookery, soups etc.
What a great way to start your weekend! Reserve your place to get some great recipe ideas for entertaining friends and family. Angela’s fun informative demonstration event runs from 10.30am 12.30pm as she cooks up a seasonal feast before your very eyes.
We will expect a higher level of confidence in the kitchen and the dishes cooked will be ideal for dinner parties. You will take your food home with at the end of the evening. Students will learn recipes and techniques such as risotto, pasta, sauces, fish and shellfish preparation etc.
This eleven week course is designed for people with a solid knowledge and ability in basic cookery. It’s ideal for those wishing to take their cookery skills to the next level or for competent cooks who wish to have a formal training.
Our Foundation in Professional Cookery (6 weeks) and Diploma in Professional Cookery (12 weeks) offer students a comprehensive understanding of cooking methods and techniques, as well as valuable qualifications in food hygiene.
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