The emphasis will be on
preparing nutritious dishes on a low budget in the minimum amount of time and
with very basic equipment and facilities. At the end of the course participants
will receive a recipe booklet complete with a list of useful things to take to
your digs to help with food preparation. Being able to cook will help you make
friends - believe us!
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:
Cheap & Cheerful: cutting costs with a variety of
ingredients and limited equipment.
Day 2:
The Ultimate Fast Food: houmous; DIY pot noodles;
perfect scrambled eggs, drop scones, Eton mess.
Day 3:
Roast Dinner followed by a crowd-pleasing pudding:
what every student misses when they leave home.
Day 4:
Using up Leftovers: fishcakes; frittata; coleslaw;
chocolate tiffin; perfect rice
Day 5:
Crowd pleasers (without too much effort): Mini
chocolate cakes with choc fudge topping; sausage rolls; flapjacks; potato
wedges
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 out 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.
