Advanced Home Cookery Course (Short courses and Adult Learning)
- Pibwrlwyd Campus
The advanced home cookery course at Coleg Sir Gâr could be an excellent point for aspiring chefs, dedicated home cooks and food enthusiasts to come along and refine their kitchen skills.
The course will offer expert knowledge and advice from a dedicated and passionate chef, professional techniques and a chef’s secret or two along the way. The course will celebrate the very best seasonal produce available throughout the world, celebrating the very best of earth, land and sea.
Course details
- Part time
What you will learn
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Programme Features
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Programme content
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Progression and employment
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Method of assessment
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Entry requirements
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Additional costs
This is an evening cookery course for anyone aged 16+. Most ingredients, a branded chef’s apron and use of knives provided. Various cooking methods, butchery, fishmongery and patisserie skills will be introduced into each session. The food that you cook will be yours to take away and enjoy at home.
Each session will focus on key aspects of seasonal produce, provenance a cost effective ways of feeding the family.
We will focus on sustainability and focus on nose to tail cookery maximising and respecting the produce that we use.
The Advanced home cookery course at Coleg Sir Gâr could be the starting point and will provide an excellent foundation for inspiring chefs of the future, with the next step to enrol at Coleg Sir Gâr on a full or part time catering course.
The course will open the door to future opportunities at the college with other courses being offered such as cake decoration, patisserie, Artisan Bread and vegan and vegetarian specific courses.
Lecturers can provide specialist advice to learners regarding vocational and work based qualifications and progression options.
Practical based observation, feedback on dishes produced during each session.
NCFE level 2 creative craft cookery - assessment to take place during the course.
Age limits 16+ years of age. No academic requirements. Health and safety rules to apply which are introduced in the first session.
Costs have been calculated for the course, which include most food products, staff and branded apron. Fee band I