Master Chef Experience

Introduction

This course is an excellent opportunity for you to prepare for a career as a chef, or to simply learn and gain invaluable cooking skills.

This course really is for everyone – school leavers; chefs at all levels; hospitality staff, community groups.

On this ‘hands on’ course you will prepare, cook and serve a range of savoury and sweet dishes in our training kitchen.

All ingredients are included and you will have the opportunity to take your creations home to share with friends and family.

This course is delivered by our highly qualified, award-winning Chef, Tony Budde.

On successful completion of this course, delegates will gain an SQA NQ Professional Cookery @ SCQF L5 qualification.

Course code

SMCE

Location

Dumfries and Stranraer Campus

Price

£210.00

Course Content

On completion of this course delegates will be able to:

Demonstrate and have a better understanding of a wide range of food preparation techniques, a wide range of cookery processes and range of dishes to a commercially acceptable standard.
Demonstrate safe knife skills
Use a wide range of ingredients and understand ingredient function, for example: producing dishes for specific dietary requirements
Demonstrate portion control and cooking on a budget, as well as waste control.
Demonstrate safe and hygienic practices
Demonstrate understanding of timing and temperature control, as well as energy usage.
Understand importance of seasoning

Some of the dishes that you will learn to prepare, cook and serve:

Homemade bread rolls & minestrone soup
Spiced Carrot and red lentil Soup with tiny parmesan short bread
Poached salmon with dill fennel salad and aioli
Ravioli – spinach and ricotta
Tagliatelle Carbonara with pancetta-beetroot salad
Roast tarragon chicken with Caesar salad
Chicken Calti and home made naan bread
Spicy chicken tagliatelle with coconut milk
Crispy duck legs and watercress
Lamb hot pot
Seared rump with red onion and Roquefort cheese salad
Vintners butter pop-eye steak with peppers and mustard
Homemade yorkshire puddings
Homemade Chips
Sweet and sour pork
Steamed mussels
Pear, chorizo and scallop salad
Pan fried seabass with smoked garlic, coriander and ginger
Thai prawns with noodles
Deep fried haddock wrap
Sourdough red onion and sage rolls
Pitta bread
Marinated aubergine with tahini sauce
Vegetarian laksa
Panna cotta with yoghurt and buttermilk
Lemon posset
Orange and pistachio cake
Strawberry and sweet cicely syrup and yoghurt
and much more, including demonstrations.

Assessments

Candidates will be assessed throughout and will be required to upload required work to our learning portal.

On the last night – ‘show stopper night’, candidates will be required to produce a 2 course meal which will be judged and assessed by guest judges and Chef Tony. You will also have the opportunity to bring a long friends and family to try your creations (max 2 persons).