French Provincial Cookery

What will the course cover?

This course will cover the basic understanding of French provincial cooking. Learners will explore and discover a rich diversity of French Provincial dishes from Marseille to Toulon. Learners will be taught different methods and techniques on how to prepare fish and chicken, we will learn how to gut, fillet, skin and scale a fish and also how to poach and pan fry. We will focus on how to cook delicious provincial meals. Students will also lean about herbs and spices which are an important part of the cooking process in province in order to enhance fantastic flavors.

No particular skills, experience or knowledge is required for this course. All you will need is your enthusiasm and wiliness to learn.

Learning objectives

• Prepare, cook and present three provincial dishes independently.

• Explain two different cooking methods for cooking fish.

• Describe what you would be baring in mind when buying, storing and cooking fish.

Every week you will be able to prepare and cook two dishes: One main course dish, one dessert dish or one starter. Most of the practical lessons in the classroom will start with a demonstration by the lecturer, the learners will then practice the skills they have observed. I believe that learning by doing is a very effective way for learners to remember what they are learning. At the beginning of each class you will be told what to bring for the next class

What extra study or practice is expected outside of the class?

Outside the classroom, it will be up to the learner to develop the skills and knowledge they have been taught. Practicing effectively at home could be a big plus in order to build up their confidence

Your progress will be assessed through teacher observation, summative and formative assessment, classroom discussion, question and answer techniques and strategies will also be used to monitor if learning is taking place. One to one guidance and support.

I believe that students staring a course in any kind of cooking, develop better understanding of the whole cooking process, therefore their cooking skills could enable them to progress on an intermediate course of their choice in any cooking class in the curriculum area.

On the first week of a course, all cooking ingredients are fully provided by the department. Then after that learners will be asked to provide their own ingredients for the remainder of the course. Learners are advised to provide their own apron. Every week students will have to bring their own container to carry the dishes the have produced home.