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Introduction to Professional Cookery Programme 2009

This Professional Cookery Programme (PCP) is designed for 4^th (Transition), 5^th and 6^th year second level students as an introduction to professional cookery. It will introduce students to:

• Basic hygiene and safety in the kitchen
• Basic food preparation
• Knife skills and safety
• Identification & uses of kitchen equipment and utensils
• Nutrition & healthy eating
• Methods of cooking
• Menu planning/writing
• Food costing
• Origin of dishes

Application:

• Students must present a comprehensive essay explaining why they should participate in this course. (Include your own cookery experiences, favourite meal or dish, your interest in cooking, favourite chef or cookery programme, etc..)
• Students must complete an application form (signed by parent/guardian if under 18 years)
• Students must present for interview.

Cost: €25.00 non-refundable fee to be paid on commencement of course.

This will cover all food costs.

Duration: Duration of the course will be 10 weeks, every Wednesday, commencing Wednesday, 14^th October 2009, from 1 pm – 3 pm. Practical and theory classes will take place in the Home Economics room (room 225).

Some field trips/workshops will take place.

Assessment: Students will produce a portfolio of their coursework to include the modules above, plus any relevant resource material.

Portfolios must be submitted on completion of course.

Certification: Certification will depend on the successful completion of the full programme. Full attendance is required.

This PCP is designed and instructed by Alan Maher.