Indian Cookery
This course is suitable for complete beginners; it will look at the basics of Indian Cooking, and the various spices used in it. We also discuss Indian cooking from different parts of the Indian sub continent. All this will be accompanied by the practical experience of preparing and cooking some scrumptious Indian dishes, which will introduce you to Indian home cooking. Believe me! The quality and taste is very different from what you get in restaurants and takeaways.
The course aims to provide the learner with the practical knowledge and skill to prepare and cook Indian food dishes.
On completion, the learner should have a greater knowledge of the spices used in Indian cookery and the knowledge, skills and confidence to prepare and cook Indian food dishes.
Please Note - Learners will need to bring two small containers, (to take home what you have cooked) an apron and a cap or scarf to cover your hair.
What You Study
- Introduction to Indian Spices
- Prepare and cook a range of different vegetable and meat dishes
- Prepare and cook various types of flavoured rice
- Prepare and cook Chapatis, Samosas and Pakoras
Duration and Attendance
September - 10 Weeks – Evenings, 2 hours per week
January - 10 Weeks – Evenings, 2 hours per week
April - 8 Weeks – Evenings, 2 hours per week
Entry Requirements
No previous knowledge required – only a passion for Indian food, strong taste buds and a willingness to learn. Course is suitable for those aged 16 years and over.
Further Study
This course is currently offered on the date(s) and venue(s) listed below.
| Evening |
03 Sep 2012
|
14 Jan 2013
|
Kirkcaldy (St Brycedale Campus) |
| Evening |
28 Jan 2013
|
17 Jun 2013
|
Kirkcaldy (St Brycedale Campus) |
While we make every attempt to ensure the accuracy of course information, this is
subject to change, as part of our continuous improvement process.