Cookery - A Taste of South East Asia (Cheney School)

There are a variety of further cookery courses and workshops including:

Cookery – Healthy Asian Vegan
Cookery – Breads of the World (Cherwell School)
Cookery - Chinese Vegan (Henry Box School)
Cookery – Chinese Introduction
Cookery – Fresh Pasta & Sauces (Cherwell School)
Cookery – Chinese introduction
Cookery - Indian Vegan - Tasty Light Bites
Cookery - Indian Vegetarian introduction
Cookery - introduction to wired sugar flowers
Cookery - Italian Bread Making (Cheney School)
Cookery - Italian Desserts (Gosford Hill School)
Cookery - Italian Fresh Pasta and Sauces (Gosford Hill School)
Cookery - Italian Main dishes and Desserts
Cookery - Italian Sauces and Desserts (Cheney School)
Cookery - Malaysian introduction
Cookery - sugarcraft and cake decorating - cakes for Children
Cookery - sugarcraft and cake decorating - ideas for Christmas
Cookery - sugarcraft and cake decorating - ideas for Valentines Day
Cookery - Vegan around the World 1 day workshop
Cookery - Vegetarian around the World introduction

There are no specific entry requirement although some basic knowledge of food preparation would be an advantage.

Ingredients cont.
Healthy Oriental Salad with Cellophane Noodles

Quarter an oz. dried mushrooms e.g. wood ears, shitake etc.
3.5 oz cellophane noodles
2oz peeled mooli radish
7 small scallops or 10 ‘queenies’. (Alternatively use clean, raw prawns).
½ oz. finely chopped shallots
Quarter a sliced red onion
½ oz. chopped green salad onions or nibbed, Oriental chives
1 oz celery leaves – use the tender stem only
2 tablespoons nam pla fish sauce
1.5 tablespoons fresh lime juice (not the cordial)
Palm sugar to taste
2 de-seeded small red/green chillies (Bird’s eye)
2oz. chopped coriander leaves and stems
More fresh Oriental herbs and lime wedges e.g. mint, coriander or basil (for garnish)

Note: You may use a combination of prawns and scallops. Alternatively, use roast cooked chicken and/or lightly steamed/fried vegetables.

Garnish:-
Cucumber, peanuts, fried onions, chillies, watercress and/or fresh coriander or Thai basil

Note: If possible, use rice which has been cooked for at least several hours beforehand. Festive, yellow rice may also be used.

You will be required to bring the following equipment with you to be able to successfully complete the course.
• a good non-stick wok
• 2 flat wooden ladles
• a medium non-stick saucepan for cooking the rice
• your own kitchen 'meat' knife
• A medium/large sieve to drain noodles/rice
• a clean apron
• clean tea towels
• paper towels/kitchen roll
• kitchen foil / cling film
• You will also need to bring containers to take home your cooked hot food

Courses can fill fast, so please enrol early to avoid disappointment. Decisions on whether a course is to run are made two weeks prior to the start date - an email will be sent to you should there be changes to your course or if it is cancelled. Please check your inbox leading up to your course, including the junk folders. For anyone without an email account, our Admissions team will phone you instead.

For the first week of the course you will need to bring a valid form of identification; this includes passport, driving licence, debit/credit card, Birth Certificate or National Insurance card.

Please note - you should be 19 years old or over at 31st August 2020 prior to starting the course.

The cost of the ingredients will total no more than £30

Courses offered by the college are fully or partly funded by the Government and the published fee takes account of this funding.

Before starting a course, the College is required to check you meet conditions relating to that funding, e.g. age, residency status within the UK/EEA, prior qualification level and employment status. In some circumstances (such as with online enrolments), these checks can only be completed after you have enrolled and paid.

If you are unable to pay in full for this course at the time of enrolment, and the course tuition fee is £300 or more, an instalment plan is available. If this is your preference, please do not enrol online but rather call the Admissions Team on 01235 216400 to enrol.

Once enrolled, Admissions will take the first instalment payment from you and pass on your details to the Finance team who will email you to set-up your payment plan. Please return a fully completed instalment plan to Finance as failure to do so could result in being withdrawn from your course.

The 19+ full fee button displays the full fee that may apply. As the rules on fee reduction are complicated, we would encourage you to talk to our Admissions Team on 01235 216400 to discuss these options. You can also visit the Course Fees & Finance page by searching 'Fees and bursaries' at the top of the page.

16 - 18 Fee

---

19+ Fee

Tution Fee: £42.00
Exam Fee: £0.00

Total Cost: £42.00

---

19+ Reduced Fee

Tuition Fee: £25.20
Exam Fee: £0.00

Total Cost: £25.20

As this is a non-accredited course, there is no formal qualification. However, you will be asked to complete activities that demonstrate how you are progressing on your course.

As this is a mainly practical course teaching methods will be a mixture of discussion, demonstration and practice with 1 to 1 guidance from the tutor. As this is a non-accredited course informal methods of assessment will be used. These include self-observation, taste, discussion with your tutor and tutor observation.