Welcome to the Hospitality: Practical Cookery Page

This course is mainly practical based, however there is written work and we will be expected to make links between knowledge gained in theory classes and practical cookery sessions. Through both practical and theory work we will study the following topics:-

• Food preparation techniques – selecting and using various pieces of kitchen equipment correctly and safely e.g. knives, peelers, piping bags, electric whisks, blenders
• Cookery processes – using different methods of cookery for different dishes e.g. boiling, baking and steaming
• Food presentation techniques
• Hygiene and safety in the kitchen
• Understanding and using ingredients
• Planning, costing and evaluation of dishes produced in class