| Code: |
BOR 41951
How to enrol in this class |
| Title: |
COOKERY:VEGETARIAN
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| Course Level: |
Beginner
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| Dates: |
** THIS CLASS IS FULL **
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| Location: |
BOROUGHMUIR HIGH
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| Course Category: |
A 10 week NON-VOCATIONAL
course
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| Max No. Students: |
16 |
| Disabled Access: |
side door right with ramp-lift to floors side door left with ramp lift to floors
side door right with ramp-lift to floors side door left with ramp lift to floors
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| Creche Available: |
NO |
| Prices: |
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Standard fee. If you do not fall into one of the categories below then you pay the standard fee
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£60.00 |
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16 and 17 years old (under 18 at 1/8/2010) and students in full-time education
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£30.00 |
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Retired people of 60+ years and NOT in employment
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£24.00 |
Concessions
click for info
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£13.00 |
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| Class Description |
Around 5% of the UK adult population is vegetarian, and many more people are reducing the amount of meat they eat in their diets. Vegetarian Cookery has come a long way from the traditional perception of nut roast and lentils. This course will offer a chance to learn a variety of delicious vegetarian dishes that can be adapted to meet students' needs.
Course level: All levels of experience, and suitable both for vegetarians and for meat eaters who want to try something different
Entry requirements: None other than that participants have a practical interest in cookery
General aim of the course: To familiarise students with ingredients, procedures and principles relating to vegetarian cookery. A range of vegetarian dishes from different nations, including Italy, Morocco and India will be prepared.
General approach to course: Each week the class will prepare and produce a different main course, and starter or side dish. Tutor will demonstrate and assist individuals in the course of their cooking. The nutritional value of meals will be discussed on a regular basis. Learning outcomes: Students will have learned about a number of aspects of vegetarian cookery, and will have produced a series of vegetarian meals.
Materials to be provided by student: ingredients (costs variable) and cookery utensils where required.
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