C&G Diploma in Professional Cookery Level 2

INTRODUCTION TO FOOD AND DRINK - SPECIALIST ETHNIC COOKERY
Caribbean, Chinese, Indian Cookery, World Cuisine, Indian sweets & drinks
Location: Hall Green Campus
Times: Evening / Weekend PT
Duration: 10 Weeks each Unit, 30 weeks Certificate

These are long established specialist cookery courses for equally the keen amateur and professional alike. They provide a strong practical content with authentic standards to help develop these specialist skills


What will I study?
You will learn through a combination of demonstrations, practical work, group work and individual study.
Caribbean and Chinese Cookery
You will learn to prepare and cook a wide range of authentic dishes from the Caribbean, including ackee and salt fish, jerk, rundown, rice and peas, Sunday chicken and many more. Chinese dishes include: dim sum, soups, spring rolls and wok cookery - stir fried dishes, rice dishes.

Indian Sweets and Drinks
You will prepare a wide range of sweets, breads and drinks including bharfi, rasmali, gulab jamon, kulfi, naan bread, parathas and lassi.

Indian Cookery
You will learn the basics of cooking restaurant favourites like chicken tandoori, shish kebabs, samosas, pakora and balti as well as a quality selection of vegetarian dishes using specialist equipment like tandoori ovens and tawa etc.

International Cuisine
You will learn how to cook dishes form around the world:
USA - shrimp, jambalaya, gumbo
Caribbean - stew peas, curried goat
Thailand - beef rendang, dum ka gai
China - stir fries, soups, prawn toast
Italy - homemade pasta dishes, soups, desserts

What can I do after this course?
On successful completion of this course you could progress onto higher level courses like the NVQ 2 Professional Cookery.