FOOD PREPARATION – Distance Learning Course

By: ACS Distance Education  17/08/2013
Keywords: Distance learning, correspondence courses, distance education

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 & 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 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 mongery • 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 Find out more at http://www.acsedu.co.uk/Courses/Hospitality/FOOD-PREPARATION-BRE212-694.aspx Or email us at [email protected] for more information

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

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