The course is hands-on and there will be plenty of
goodies to take away.
Notification of any special dietary
requirements would be appreciated in advance by email to school@vaughanskitchen.co.uk
Day 1 The
Foundations:
Knife skills, sensory awareness, enhancing
balancing tastes, secrets of seasoning, using spices effectively, basic food
hygiene.
Day 2 Stunning ways to start:
Ways with bread dough; principles of making tasty,
nutritious soup.
Day 3 Main courses:
The perfect roast dinner; slow cooking pastry tips
and techniques.
Day 4 Time to be creative:
A chance to bring
everything you have learnt together and create a stunning 'signature' two
course meal.
Day 5 Showstopper desserts:
Sweet showstoppers - finish the course in style.
Equipment required: no special equipment is required but participants must wear suitable
non-slip footwear whilst working.
About the
Tutors:
We have a
variety of qualified and experienced tutors who share the teaching on this
course. Leading the team is Jayne
Annan, Course Co-ordinator at Vaughan's Cookery School. Having trained as a Home Economist and then
at Le Cordon Bleu in London, she started her teaching journey at Leith's School
of Food and Wine. Since then she has had wide experience of teaching in a
variety of settings, including in the Further Education Sector. Her most exciting project to date was setting
up and managing a community bakery in Thailand to help young woman find
suitable employment.
As well
as having a passion for food, all our teaching team have the skills and the
patience to help youngsters increase their competence and confidence in the
kitchen, no matter where their starting point.
Website link: www.vaughanskitchen.co.uk
