Learn practical cooking skills in combination with the principles of environmental sustainability and mindful cooking. The goal is to promote independence, healthy living, and an appreciation for food’s journey from farm to fork. In addition students will be covering the basics of food safety and hygiene, recycling and the impact on the environment of the food industry.
Course Overview
Course Code
FPEMAA16B0
Course Fee
Please contact us for more information
Start Time
13:00
End Time
15:00
End Date
Fri, 25 Jun 2027
Entry Requirements
Only a basic skill level of cooking is required for this course with the ability to follow a recipe from start to finish with support.
Course information
As well as completing a practical lesson each week,following a recipe to make a new dish, there is also some theory work on the course. Each week you will learn about an aspect of food safety or health. Topics include Kitchen Safety, Food Safety, and Storage, Eating Healthily, Food Groups, Being Price aware when shopping, and Food Allergies. You might carry out group exercises, complete worksheets, try different foods or make posters to achieve this.
35 weeks from September 2026 to June 2027
These topics will be taught using practical work together with classroom based learning.
Students will all follow a Learning Criteria delivered over the year, assessments will be through tutor lead practical classroom based activities and observations in class.
This is a non regulated funded provision and there is no formal qualification at the end of the course.
All of our courses are aimed to support students develop their employability skills and life skills. Where courses are set a different levels you may which to progress onto the higher level the following year.
Entry Level
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