Culinary Herbs 100 Hours Certificate Course
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Culinary Herbs 100 Hours Certificate Course
Culinary Herbs course online. Master the art of growing and using herbs.! Learn how to identify and successfully grow dozens of common and uncommon edible herbs. Develop your skills and experience the delights of cooking adventurous new recipes with herbs. Learn drying and other methods of preserving the flavour (eg. herb oils, salts, vinegars). Eight lessons as follows cover common and less common herbs used for cooking.
Lesson Structure: Culinary Herbs VHT242
There are 8 lessons:
- Scope and Nature of Culinary Herbs
- Herbs and Horticulture
- Accurately Identifying Herbs
- Plant Classification, binomial system
- Finding the group a herb fits into -Monocotyledons and Dicotyledons, Plant Families
- Pronouncing Plant Name
- Resources - information contacts (ie. nurseries, seed, clubs etc.
- pH Requirements
- Improving soild
- Potting mixes
- Plant Nutrition and Fertilizers
- Water Management for Herbs
- Diagnosing Plant Health Problems
- Pests, Disease and Environmental Problems
- Planting, staking, and establishing herb plants, etc.
- Growing Herbs
- Propagation of herbs
- Seed Propagation
- Cutting Propagation
- Potting Media
- Division, Separation, Layering
- Rejuvenation of Perennials
- Designing a Culinary Herb Garden
- Creating a Kitchen Garden
- Planning a Fragrant Herb Garden
- Companion Planting in Your Design
- Cooking With Herbs
- General Guidelines for Using Herbs in Cooking
- Harvesting Herbs; roots, leaves, seed, fruits
- Handling after Harvest
- Drying Herbs
- Hints for Using a Range of Selected Herbs in Cooking
- Herbs For Garnish
- Herbal Teas: What & how to use different herbs
- Herb Vinegars, oils, butters, cheeses, salts, sugars, honey,, etc
- Herb Confectionary, Cakes, etc.
- Selected Herb Recipes
- Using Herbs with Fruit
- Most Commonly Grown Varieties.
- Review of many Common Culinary herbs, including their culture and culinary use
- Over 20 herbs reviewed in detail, incl. Alliums
- Many additional herbs summarized
- Other Important Groups.
- Lamiaceae (mint family) herbs
- Lemon Scented Herbs and their uses
- The Basils
- Origanum species
- The Lesser Grown Varieties
- Arctium lappa
- Capparis; and many more
- Using Australian Native Plants as Flavourings
- Special Assignment
- A PBL Project on a selected genus of culinary herbs
Learning Goals: Culinary Herbs VHT242
- Describe the plant naming system, the major family groups that herbs fall into and the resources available to the culinary herb grower.
- Describe how to manage the cultural requirements of culinary herbs.
- Describe the various methods of propagation, both sexual and asexual, the treatments generally used for seed storage and the handling of cutting material.
- Explain the way in which herbs are used in cooking and which herbs best suit various dishes.
- Discuss the most common herb varieties used in cooking.
- Compare a range of culinary herbs in a single plant family.
- Discuss a range of lesser grown culinary herb varieties.
- Explain the uses of a range of culinary herbs within a specific group of herb plants.
|How Do Our Tuition Fees Compare?||Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.|
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|Course Prerequisite||None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.|
|Course Qualification (Study Option A)||Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.|
|Course Qualification (Study Option B)||Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.|
|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
|Course Duration and Deadlines||Course hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!|
|Study Support||Personal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.|
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