Vegetarian Cookery for all Seasons

This course is suitable for vegetarians and non-vegetarians including vegan dishes.  You'll cook both savoury and sweet dishes. 

• Block One – Autumn & Seasonal Fare, for example, Falafels, Mushroom Tart and Vegan Cake.

• Block Two – Winter Warmers & Spring Delights, for example, Orange & Mango Fool, Sweet Potato & Lentil Dahl and Bean Enchiladas.

• Block Three – Summer Sizzlers & Al Fresco Fancies, for example, Raw Vegan Cheesecake, Red Quinoa Salad and Carrot & Sesame Burgers.

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.

Each week your lecturer will hand out a recipe which will provide your list of ingredients you need to buy for the following week.

Minimum entry requirements

• This is a fun leisure class for amateur cooks to learn different cookery styles and skills - there are no minimum entry requirements.  

• An interest in food and cookery is all that is needed and any level of cook can complete the course, support for novice cooks is given by the tutor and all skills required are taught in class.

What you study

• Preparing and cooking a variety of vegetarian and vegan savoury and sweet dishes.

After the course:

Careers

Move onto one of our many other evening leisure classes.

How the course is taught:

• The first night will be a practical demonstration by the lecturer and recipes will be issued.

• You will be required to buy ingredients to bring in with you every week.

• There will be lecturer led demonstrations every week and also the chance to ask any questions and taste the food.

Additional Information

Materials

• All equipment is provided.  You'll need to bring in containers to take your food home in.

Dress code

• Appropriate clothing and footwear for the kitchen.

• Apron to protect your clothing.

• Tea towel for drying dishes.