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Learn how to prepare food

  • Learn how to prepare and cook food.
  • Understand the principles for selecting, cleaning, cutting, preserving, flavouring, mixing, cooking; and everything else involved in preparing food for consumption.
  • Become a better cook at home, socially, or for work

This is a stand alone course; but one that also complements Food and Beverage Management, Event Management and Self Sufficiency. Some students may wish to become more self sufficient, others may wish to work in a restaurant, catering services, culinary supplies (eg. a kitchen shop) or hospitality services.

Course Details

If you are doing the course full time you can complete it in 6 weeks, if you are studying part time then it will take 3-6 months on average to complete the course. Your course will expire after 1 year. You can start the course at any time as it is a self-paced online course.

Course Outine

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 & starche; How much a person should eat; How poor preparation can damage nutritional value
• How to prepare potatoes- different types of potato dishes- mashed, boiled, daulphinoise 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

 

We have payment plans avaliable

Email admin@thetrainingacademy.com.au for a detailed course brochure with course outlines for all the modules.


 


$550.00
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