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

Course code: ICXR014P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

10:00am - 4:00pm


5th Jun 2021 - 5th Jun 2021

Cheney School

Contact details

01235 555 585

Why bother with a takeaway when you can cook simple, healthy dishes from this interesting region of the world famous for such good food?

Save on the cost of a takeaway by learning how to cook simple, quick and healthy dishes from the South East Asian Region. On the day you will be making the following recipes for which you will need to bring the ingredients stated below and in the entry requirements section. Please note that the following ingredients are for 2/3 people (dried herbs can be used as an alternative)

Green Thai Chicken Curry – Gaeng Keo Wan Kai
1 ½ tablespoons of groundnut, or vegetable, oil
12oz of boneless chicken, dark and white meat cut into 2 inch cubes
1 pint (625ml) of tinned coconut milk
4oz. pea aubergines (or large (Asian) aubergines
1 tablespoons chopped coriander leaves

Green Curry Paste (you may prefer to buy a ready-made mix if you wish)
1.5 tablespoons fresh coriander leaves and stems, chopped
1 cloves of garlic, outer skin removed
Quarter a finely chopped white onion (or shallots)
1 inch piece of chopped lemongrass stalk (outer leaves removed)
½ inch of fresh galangal – peeled and chopped
1 or 2 fresh kaffir lime leaves, sliced (if using dry leaves soak overnight before use)
Salt and black pepper to taste
½ tablespoon grated kaffir lime rind - optional
½ tablespoon coriander seed
Quarter a teaspoon of cumin seed
Pinch of nutmeg
2 fresh green chillies, de-seeded and chopped
½ green bell pepper, de-seeded and chopped
Quarter a tablespoon of dried shrimp paste
Water to mix
Lime leaves, coriander stems and lime wedges to garnish.

Indonesian/Malaysian Fried Rice - Nasi Goreng
½ lb long-grain rice, washed and drained (Use Basmati or Thai fragrant)
Cold water
2 tablespoons of peanut oil
½ small onion, or shallots, finely chopped
1 red chillies, deseeded and chopped into rings
½ teaspoon of fresh chopped ginger or galangal
1 oz. very finely shredded white cabbage
2 oz. fresh, sliced mushrooms
½ teaspoon paprika
1 teaspoons of tomato puree or Malaysian ketchup
½ tablespoon light soy sauce
Salt and pepper to taste

Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.

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.

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.