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Cookery - Italian Main dishes and Desserts

Course code: ICAR008P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

7:00pm - 9:00pm

Tuesday

20th Apr 2021 - 11th May 2021

Abingdon Campus

Contact details

enquiries@abingdon-witney.ac.uk

01235 555 585

Apply for this course

While northern Italians love their rich cream sauces, risotto, polenta and stuffed meats, people in the south embrace flavours such as tangy tomato sauces, olive oil and fresh seafood. Both north
and south have contributed their share to classic Italian cuisine, but each region has its own distinct set of flavours.

You will be guided through the different ingredients of Northern Italy and shown how to make some of these traditional dishes: Risotto, Ribollita Toscana Soup, Fresh Pasta, Torta Pasqualina, Sbrisolona cake, Pannacotta, Tiramisu.

From Southern Italy, you will meet (and taste) the vibrant colours of some of the following: Pizza, Sartu’di Riso (A rice dish from the Spanish Court), Aubergine Parmigiana, Pomodorino sauce, the humble Pasta and chickpeas, Arancini, Lemon biscuits and the best Amalfi doughnuts!
You will also explore the world of ‘ Timballo’: festive baked pasta and vegetable dishes like only Neapolitans and Sicilians can do!

On the first week you will need to bring the following ingredients with you:

Pomodorino Fresco – Fresh tomato sauce
Serves 2
Ingredients:
· 300 g fresh sweet tomatoes (pomodorino – mini plum tomatoes)
· 1 clove of garlic (halved)
· Extra virgin olive oil (be generous!) ¿
· Salt
· A pinch of sugar
· Plenty of fresh basil

Please bring a large non-stick frying pan and a lid. 1 large Tupperware, wooden spoon, 1 tea towel.

Pannacotta
Ingredients:
550gr fresh whipping cream (not UHT)
70gr sugar
2.5 gelatine leaves
1 vanilla pods or paste

For this dish please bring a Tupperware (1 lt) , one small pan to cook the cream in.

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.

Various cookery workshops/courses ranging from:
• A Taste of South East Asia
• Breads of the World
• Chinese introduction
• Chinese Vegan
• Chinese Vegetarian
• Fresh Pasta & Sauces
• Healthy Asian Vegan Cookery
• Indian Vegan - Tasty Light Bites
• Indian Vegetarian introduction
• introduction to wired sugar flowers
• Italian Bread Making
• Italian Desserts
• Italian Fresh Pasta and Sauces
• Italian Sauces and Desserts
• Malaysian introduction
• Sugarcraft and cake decorating - cakes for Children
• Sugarcraft and cake decorating - ideas for Christmas
• Sugarcraft and cake decorating - ideas for Valentines Day
• Vegan around the World 1 day workshop
• Vegetarian around the World introduction
All abilities welcome

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.
Ingredient cost: £6 or less (approx.) for ingredients, per lesson.

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: £44.00
Exam Fee: £0.00

Total Cost: £44.00

19+ Reduced Fee

Tuition Fee: £26.40
Exam Fee: £0.00

Total Cost: £26.40

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.
There will be on going informal assessment via question and answers, observation and tasting with feedback given on how to improve if relevant.

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