Pre Apprenticeship - Master Chef Experience (YPG)

Course description

On completion of this course delegates will be able to:

• Demonstrate and have a better understanding of a wide range of food preparation techniques, a wide range of cookery processes and range of dishes to a commercially acceptable standard.
• Demonstrate safe knife skills
• Use a wide range of ingredients and understand ingredient function, for example: producing dishes for specific dietary requirements 
• Demonstrate portion control and cooking on a budget, as well as waste control.
• Demonstrate safe and hygienic practices
• Demonstrate understanding of timing and temperature control, as well as energy usage.
• Understand importance of seasoning

Some of the dishes that you will learn to prepare, cook and serve:

• Homemade bread rolls & minestrone soup
• Spiced Carrot and red lentil Soup with tiny parmesan short bread
• Poached salmon with dill fennel salad and aioli
• Ravioli - spinach and ricotta
• Tagliatelle Carbonara with pancetta-beetroot salad
• Roast tarragon chicken with Caesar salad
• Chicken Calti and home made naan bread
• Spicy chicken tagliatelle with coconut milk
• Crispy duck legs and watercress
• Lamb hot pot
• Seared rump with red onion and Roquefort cheese salad
• Vintners butter pop-eye steak with peppers and mustard
• Homemade yorkshire puddings 
• Homemade Chips
• Sweet and sour pork
• Steamed mussels
• Pear, chorizo and scallop salad
• Pan fried seabass with smoked garlic, coriander and ginger
• Thai prawns with noodles
• Deep fried haddock wrap 
• Sourdough red onion and sage rolls
• Pitta bread
• Marinated aubergine with tahini sauce
• Vegetarian laksa
• Panna cotta with yoghurt and buttermilk
• Lemon posset
• Orange and pistachio cake
• Strawberry and sweet cicely syrup and yoghurt
• and much more, including demonstrations.

This course is a fully funded through YPG and is aimed at those between 16 and 24 years old that are not currently in employment.This course is an excellent opportunity for you to prepare for a career as a chef, or to simply learn and gain invaluable cooking skills.This course really is for everyone - school leavers; chefs at all levels; hospitality staff, community groups.On this 'hands on' course you will prepare, cook and serve a range of savoury and sweet dishes in our training kitchen.  The course includes a 1 day REHIS Elementary Food Hygiene course.All ingredients are included and you will have the opportunity to take your creations home to share with friends and family. This course is delivered by our highly qualified, award winning Chef, Tony Budde.On successful completion of this course, delegates will gain a College Certificate  and a REHIS Elementary Food Hygiene certificate.DATES:  17th July (REHIS Elementary Food Hygiene), 0900 - 1630 24th 25th 26th 27th 28th  July, 0900 - 1630 (practical cooking)