Moroccan Cookery

This course will cover the basic understanding of Moroccan cooking. Learners will be cooking popular well known Moroccan dishes such as Lamb tagine, Chicken Chermoula, Fish tagine, Harissa Chicken dishes. We will also learn about herbs and spices, which are the most important ingredients in Moroccan cooking to enhance flavors. The learners will also develop their knife skills and knowledge.

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

Learning Objectives

• Prepare, cook and present a minimum of three dishes independently

• Show an understanding of two cooking methods used in the cooking of Moroccan cookery through practical application.

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 be demonstrated by the lecturer then the learners observed and practice the skills required. I believe that learning by doing is a very effective way for learners to remember. 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.

How will my progress be assessed?

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.

I believe students who start a course In our curriculum area, develop a 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.

On the first week of a course, all cooking ingredients are fully provided by the department. Then after 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 their dishes home.