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Food Preparation - Foundations of Cooking 100 Hours Certificate Course

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Food Preparation - Foundations of Cooking 100 Hours Certificate Course

Price: £340.00Course Code: BRE212 CLD
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Food Preparation - Foundations of Cooking 100 Hours Certificate Course

Food Preparation - Foundations of Cooking course online. Understand and learn how to prepare and cook food. Expand your knowledge and understanding of 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 course has been accredited by the CMA - The Complimentary Medical Association. On completion of any qualifying module, you can join as a "Fully Qualified Practitioner" and be entitled to use the post-nominal latters "MCMA" after your name. CMA Full Membership is a privileged position and the fact that you have been accepted for CMA Membership demonstrates that you have a clear commitment to standards and professionalism. CMA Members in all categories are recognised as the elite in their field.

 

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.


 

Learning Goals: Food Preparation - Foundations of Cooking
  • Discuss the scope and nature of food preparation options, and their impact upon the broad qualities of the food presented for eating
  • Explain and compare options for preparing a wide range of different fruits and vegetables for consumption
  • Explain and compare options for preparing a wide range of different cereals and starches for consumption
  • Explain and compare options for preparing a wide range of different meat, fish and protein substitute foods for consumption
  • Explain and compare options for preparing a wide range of dairy foods for consumption
  • Explain and compare options for preparing a wide range of different fats and sugars (or foods high in fat or sugar) for consumption
  • To explain and compare a wide range of different food flavourings, seasonings, garnishes, sauces, etc for consumption
  • Design a Menu for feeding small numbers of people; such as family meals or a dinner party
  • Design a Menu for feeding large of people; such as catering for a party or restaurant

 

Lesson Structure: Food Preparation - Foundations of Cooking
  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

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.


 

Cooking is defined as the process of preparing food for eating by applying heat. Scientists have found it difficult to determine when exactly human beings started cooking and in general believe that the controlled use of fire by humans for the purpose of cooking food existed somewhere between 125,000 and 250,000 years ago.
 

Today's cooking results of the evolution of agriculture, commerce and greater transport links between countries which has allowed us to access new ingredients and learn different cooking techniques and recipes. We have also benefited from new inventions and technologies from the first pottery pots used for boiling water to the invention of the microwave and beyond.

Most cultures have developed different cooking traditions and practices which are influenced by factors such as climate, which affects the foods available to the cook, economic conditions and religious traditions. Today when visiting large towns and cities we are able to choose between a wide variety of different cuisines e.g. French, Italian, Chinese and Indian. We shall examine each of these types of cuisine in later lessons. However, it is also notable that in the past 100 years traditional food choice and eating habits have also changed dramatically. As a society we are eating away from home much more than ever before. When at home we are also eating more pre-packaged meals or take-outs


 

 

Course Info
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.
Course StartBegin your learning at any time.
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 InformationUK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.
Course Duration and DeadlinesCourse 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 SupportPersonal 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.
Suitability for Self Employment and Small BusinessesOur courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Doing the job right using the correct knowledge and skills, leads to repeat business and referrals to friends, family and work colleagues. Completing one or more of our courses for the service you have to offer, will give you the tools to achieve this and grow your business.
Recognition of Your Course By EmployersWe aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. If you can demonstrate that you have the level of knowledge and transferable skills necessary to an employer, you should stand out from someone who has only received a superficial understanding of what's required - Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.
Recognition of Your Course By UniversitiesAs you will see on our Testimonials page, previous students have used their qualification from us to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience. We can approach up to three universities on your behalf with details of our course before you enrol, so you will know whether it will be accepted as part of their application process. Please complete our contact form and we will begin the process.
Designing Your Own QualificationBundle up your choice of related courses to form your own qualification. Our Advanced Certificates (4 courses), Diplomas (6 courses), Advanced Diplomas (8 courses) and Higher Advanced Diplomas (12 courses), are used to differentiate between the in-depth knowledge and skills you will acquire in your chosen area of study. e.g. Advanced Certificate in Turf Care Management, which includes individual courses: Turf Care, Sports Turf Care, Turf Repair and Renovation and Turf Grasses.
How Can I Enrol?Online by selecting your study option, learning materials, plus payment option and then clicking the Enrol Now button - By contacting us for an application form - By telephoning us on 01227 789 649 (International: 0044 1227 789 649). Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.
How Can I Get a Pro-forma Invoice for my Employer?Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.
CMA Professional AccreditationAccredited by the CMA - The Complimentary Medical Association. On completion of any qualifying module, you can join as a Fully Qualified Practitioner and be entitled to use the post-nominal latters MCMA after your name. ​CMA Full Membership is a privileged position and the fact that you have been accepted for CMA Membership demonstrates that you have a clear commitment to standards and professionalism. CMA Members in all categories are recognised as the elite in their field.

                                                                             

 

Previous Customer Experiences with our Courses

"Fantastic Teacher. Well organised modules. Assignments force me to learn and research more so I can prepare well for exams. I really enjoyed studying via ADL.  I can now continue study at Ulster University which accept my certificate from ADL".    Level 4,  Advanced Certificate in Applied Science,  VSC001,  Stanislawa,  Poland.

Its with great pleasure I am announcing you my new job as 'Park Manager' for a 5 star hotel in Reunion Island.  Its definitely my courses with ADL (Botany, Agronomy and Tree for Rehabilitation) which were decisive for my nomination. Accordingly, my sincere thanks goes to all the ADL team.

"The course was a valuable learning experience as it provided me with the knowledge and understanding for me as a Careers Advisor. The feedback was very good from my tutor, and allowed me to  build upon my assignments that were marked. The comments were very informative  and very useful. Well written course material."  Andrew W, Careers  Counselling, UK

"It exceeded my expectations. It was more comprehensive than I expected and the assignments really stimulated deep study of the subject. Thank you for your guidance. I am delighted with my certificate and will recommend this course and ADL to my friends and colleagues."  G Flaherty, Ornithology BEN102, Ireland

"I want to thank you for  the course - Hotel Management- I've just finished now. The course was comprehensive and well edited. For sure it can give a new worker in the hospitality industry the basic theoretical and practical knowledge required".  Daniel K, Hotel Management, Romania

"Upon completing the Interior Plants Course I was offered my dream job.  Taking this class was one of the best decisions I've made, the information I received was invaluable.  Thank you ADL". Meg V,  Interior Plants, Florida, USA.

“I am delighted to report that I passed the exam and received a “Pass with Commendation”. I appreciate very much the detail that you went into, in the correction of my assignments  and I found your advice and extra subject information  invaluable in advancing my interest and knowledge in horticulture”.   Go raibh mile maith agat! (a thousand thanks!) Colin, RHS Cert II, Ireland

"Although my main interest in Earth Science is Geology I found this course excellent. The course notes were very interesting and useful throughout the course. Thank you to the ADL staff for their excellent service" Barry. Earth Science

"I received good feedback, and had an efficient turnaround of assignments, useful comments and grades to analyse." Andrew, Calf Rearing

"I enjoyed the course and developed a good understanding of learning and behaviour disorders. I feel this will be helpful in my role as a Clerk at a local primary school". The course met my expectations and I enjoyed the challenge of learning about conditions i knew little about. The presentation of the course and the opportunity to communicate with my tutor was valuable. I enjoyed the course so much , I am planning to do another! Jennifer C, Developmental Learning and Behavioural Disorders in Children and Adolescents, UK

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