Food Preparation Course (distance learning)

By: ACS Distance Education  17/07/2013
Keywords: Distance learning, correspondence courses, distance education

COOKING FOUNDATIONS COURSE - DISTANCE LEARNING Learn the principles for selecting, cleaning, cutting, preserving, flavouring, mixing, cooking Discover how to prepare food that is both healthier and tastes better. Become a better cook at home, socially, or for work COURSE STRUCTURE There are 9 lessons in this course: 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 Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading. Find out more at http://www.acsedu.co.uk/Courses/Hospitality/FOOD-PREPARATION-BRE212-694.aspx

Keywords: correspondence courses, distance education, Distance learning, Study Courses

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