Cooking for Independent Living
- Preparing and cooking basic meals such as pies, curry, stir fries, stews, healthy chicken nuggets, vegetarian main meals, hot & cold pasta meals, pasties, sausage rolls, cakes, fruit desserts, scones and biscuits.
- Choosing the correct utensils for the activity and using them safely
- Basic knife skills
- Health & safety in the kitchen
- Working as part of a team
- Storing food and equipment correctly
- Washing up and clearing away
- Using scales and measuring jugs for accurate weighing and measuring
Who is the course for?
Anyone who wants to gain confidence in the kitchen and who wants to develop their skills in weighing and measuring to produce or help to produce meals for themselves or their families.
Students are required to be working towards English at Entry 2.
Future opportunities / Career options
Students may gain in confidence and expertise and may look into starting Entry level 1 in Food Studies.
When does the course run?
Autumn Term: Monday 9am – 12 noon, Wednesday 9am – 12 noon, Thursday 9am – 12 noon or Friday 9am – 12 noon (14 weeks)
Spring Term: Monday 9am – 12 noon, Wednesday 9am – 12 noon, Thursday 9am – 12 noon or Friday 9am – 12 noon (11 weeks)
Summer Term: Monday 9am – 12 noon, Wednesday 9am – 12 noon, Thursday 9am – 12 noon or Friday 9am – 12 noon (11 weeks)
Courses are free for all students aged 16 – 18 (or up to 24 if you declare a disability and have an Education, Health & Care Plan).
Autumn Term: £42; Spring & Summer Term: £33 – See Money Matters for fee exemptions.
A registration and material fee of £20 is also payable.