This course is suitable for vegetarians and non-vegetarians including vegan dishes. You'll cook both savoury and sweet dishes.
DurationThis course is suitable for vegetarians and non-vegetarians including vegan dishes. You'll cook both savoury and sweet dishes.
Each session will look at seasonal recipes as above and would lead naturally to the next season. In the autumn and spring blocks, the dishes are mostly hot and cold savoury and dessert items and on the summer course, a number of salads, desserts and hot dishes suitable for cooking on a barbeque are covered.
You will bring in ingredients each week and take the completed or part-completed products away with you. On the first week, there is an induction session with a demonstration, followed by eight practical classes and the last session is a chance to show off your skills with a dish chosen and created by you. Full details will be provided on the first evening.
City of Glasgow College is Scotland’s largest technical and professional skills college. Its award winning twin-site super campus in the heart of Glasgow offers outstanding resources and opportunities for students to gain essential skills for their future careers.
Innovative approaches to teaching and learning enable personalised development across a range of subjects on campus and online. Up to 8,000 graduates leave the college each year ready for the world of work.
The Veggie Kitchen Beginners course is a Group based 8 week Vegetarian Cookery course. One class per week is run on the same day of the week the course starts on.
Join us at Waterman House Cookery School to learn how to cook with a selection of vegetables, pulses and herbs.
All classes are offered as single sessions. Browse through our extensive range, featuring everything from how to rustle up delicious ramen at home to mastering the art of sushi or even kaiseki cuisine.
Supper club host and private chef, Carmen, of ‘The Cooking Flea’, will be taking you through how to bake some delicious indulgent vegan desserts.
This class celebrates the simplicity of his signature 'one-pot' cooking for practicality and dishes that do not compromise on flavour. Alan takes basic into brilliant with his one-pot recipes from around the world, featuring everyday obtainable ingredients.
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