Learn how to prepare and cook food.

Course Code: BRE212

Course Duration: 100 hours (approximation, self paced study, commonly 3 to 6 months, longer if you need)

Understand the principles for selecting, cleaning, cutting, preserving, flavouring, mixing, cooking ....and everything else involved in preparing food for consumption.

Become a better cook at home, socially, or for work

This course complements studies 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 (eg. a kitchen shop) or hospitality services.

Cooking and Food Preparation Course

A lot of food is wasted (commonly one third or more); and even more food is badly prepared or cooked.  Whether you are preparing food as a business; or simply for your own needs; this course can help you in two ways:

• To make eating a better experience
• To reduce waste and save money

Lesson Structure

There are 9 lessons in this course:

1. Introduction

• History of cooking/ Trends
• Principles of Cooking 
• Nutrition
• Scope of  the Catering industry
• Weights and measures
• Basic cooking techniques
• Terms

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

3. Cereals & Starches; Bread, cereals and potatoes

• Preparation- including how to make fresh pasta
• Why eat cereals & starches; 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

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 monger
• How to prepare and cook it, which sauces compliment it.
• Eggs- cooking different types
• Cooking with pulses
• Nutritional information relating to food group

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

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

7. Flavouring Food

• More on complimenting foods- sauces- cream, wine, butter, vinaigrette etc
• Stocks
• Use of herbs/ seasoning

8. Menu planning on a Small Scale

• Designing menus- complimenting foods
• Recipes simple to advanced- Seasonal foods
• Planning a dinner party- case study

9. Menu Planning on a Large Scale

• Planning Meals/Catering for parties and events; outdoor, indoor etc
• Restaurant Menus/Catering