A gluten free diet strictly excludes gluten, which is a mixture of proteins found in wheat, barley, rye, and oats. Unlike gluten free baking, gluten free cooking is just the same as traditional cooking. This course will enable you to confidently produce dishes using the appropriate ingredients required to create wholesome, imaginative gluten free meals.
The course covers the following areas:
- the principal methods of cooking
- typical cooking methods for different produce
- prepare, cook and present simple dishes safely and hygienically, using wet and dry methods
- clean work areas and equipment safely and hygienically during and after preparing and cooking food
- safe working practices for different cooking methods
- how to plan and cost nutritionally balanced meals
- plan a two-course meal, taking into account basic nutritional value and costs
- cook a meal using fresh ingredients and convenience foods
- use domestic kitchen equipment to produce a meal
- produce a dish using different food preparation methods
- the importance of health and safety in a domestic kitchen.
There are no specific entry requirements for this course.
There are no exams.
Upon successful completion you may progress to a range of hospitality and catering courses at the College.
Fees quoted apply to courses starting in the academic year 2020/21 (August 2020 – July 2021). There may be a slight increase in fees for courses starting 2021/22.
If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)