A Summary of the Course
 

Study Book 1

An Introduction to Food and Society

Ideas about Food  and the Influences of Religious, National and Regional Cuisines

 

Study Book  2:      Cooks, Kitchens and Cookers

Kitchen History, The Kitchen Today: Design and Planning Basics, Cookers.

Study Book  3:      Tools for the Job, Red Tape, Health, Safety and  Hygiene

Tools and equipment ~ Quality counts ~ Pots, pans and ovenware ~ Bowls, basins and bottles ~ Knives, boards, chopping and slicing ~ Mixers and mixing ~ Sieving, straining, peeling and pounding ~ Weights, measures, mortars, gadgets and gizmos ~ Red tape, Health, Hygiene and Safety in the kitchen.

Study Book  4:      Food, Calories & Nutrition

Food and elementary nutrition ~ The main functions of nutrition ~ Vitamins & Minerals ~ The Balanced Diet ~ Food Values.

Study Book  5:      The basics 1 - Dry Goods

Flour, eggs, sugars, fats and oils; Types, properties, uses and storage ~ Dairy products; Milks, creams, yoghurts and cheeses ~ Types, properties, uses and storage ~ Rice, pulses and pasta; Types, properties, uses and storage ~ Wines, alcohol, vinegars, preserves and sauces;  Types, properties, uses and storage ~ Herbs, spices, condiments and the store cupboard.

Study Book  6:      The basics 2 - Fresh Produce

Fresh fruit, salads, herbs and vegetables; Types, properties, uses, buying and storage ~ Fish and shellfish; Types, properties, uses, buying and storage ~ Fresh meat, poultry and game; Types, properties, uses, buying and storage ~ Cured meat and meat products; Types, properties, uses, buying and storage.

Study Book  7:      The basics 3 - Stocks and Simple Sauces

Overview, ingredients, methods and recipes.
 

 

 

 

Study Book  8          Bread and Yeast Cookery

Overview, ingredients, methods and recipes

Study Book  9          Soups and Starters

Overview, ingredients, methods and recipes.

Study Book  10:      Fish, Shellfish and Crustacea

Overview, ingredients, methods and recipes.

Study Book  11:      Pâtés, Terrines and Sausages

Overview, ingredients, methods and recipes.
 

Study Book  12:      Meat and Meat Cookery

Overview, ingredients, methods and recipes.

Study Book  13:      Poultry and Game

Overview, ingredients, methods and recipes

Study Book  14:      Pulses, pasta and pancakes

Overview, ingredients, methods and recipes.

 

Study Book  15:      Vegetables and salads

Overview, ingredients, methods and recipes.

Study Book  16:      Cakes and Pastry

Overview, ingredients, methods and recipes.

Study Book  17:      Desserts, Puddings and Ice Cream

Overview, ingredients, methods and recipes.

Study Book  18:      Beers, Wines & Preserves

Overview, ingredients, methods and recipes (hic!).

 

 

 

 

 

The current fees for the course are:

Printed format - £495              CD format - £375

Whilst the studentship time allowance for most courses is now two years, the nature of the practical work associated with ‘The Country Chef’ means that for many students this would not be sufficient. The studentship time allowance for this course is, therefore, three years.

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