Course Information: Inspirations for Summer

course code

IFS1
please make a note of this code and use it when contacting us

Inspiration, recipes and hands-on practice to create good food that prepares us for the warmer months.

When and Where

Dates

From 01 Jun 2020
Mon 10:00-14:00
one day

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01 Jun 2020
10:00 to 14:00

Location

Stoke Lodge
Stoke Lodge Centre
Shirehampton Road
Stoke Bishop
Bristol
BS9 1BN


with Sharn Thomas

Cost

Fees and concessions information

The full (undiscounted) fee for this course is 」42 , the concession rate is 」26. Please note that concession rates are subject to proof of eligibility. For more details please see our Terms and conditions

Description

Inspiration, recipes and hands-on practice to create good food that prepares us for the warmer months. From interesting salads, tarts & quiches, to grills, picnic food and lighter puds. Some of the dishes we値l make for example, will be a Cherry, Blueberry, Goats Cheese And Hazelnut Salad, a Teriyaki Salmon, Edamame Bean & Noodle Salad, and a Roasted Pineapple and Ginger Compote. Dishes prepared will be eaten in session and/or taken home.

What can students expect?

Spend a day making and enjoying making and enjoying delicious, fresh, and new dishes expanding your recipe repertoire and skills. Learners will gain inspiration, recipes and hands-on practice to create good food that prepares us for the warmer months. From interesting salads, tarts & quiches, to grills, picnic food and lighter puds, some of the dishes we値l make for example, will be a Cherry, Blueberry, Goats Cheese And Hazelnut Salad, a Teriyaki Salmon, Edamame Bean & Noodle Salad, and a Roasted Pineapple and Ginger Compote.

We値l cover skills and techniques such as knife skills, vegetable preparation, adapting recipes, and flavour combining and balancing.

We値l start with core recipe sheets and through tasting, discussion, exchanging ideas, and recipe research, we値l also explore how to adjust the recipes to give you lots of options to make the dishes your own.

Dishes prepared will be eaten as part of a tasting lunch.

Please note that recipes may include use of nuts or dairy produce or ingredients containing gluten, and therefore please advise the admin office at the point of enrolment, and the tutor at the start of the session, if you are allergic to any ingredients.

Late starters allowed?

No

What is the progression route?


Learners may like to enrol on future Inspirations for Summer courses or progress to other cookery courses.


What should students bring?

Notepad and pen

Teaching method/style?

My teaching style will encompass a combination of demonstration and hands-on practice as we work together to prepare each dish. There will be a focus on practising skills and techniques on how to prepare each ingredient and element of each dish and learners will receive as much group and one-to-one guidance as they need. As we bring the dishes together and sit down for a tasting lunch, learners will be encouraged to assess how the combination of flavours and textures work together, to add to their knowledge and learning of how to combine food for maximum impact.

Learners will be encouraged to assist each other and contribute to discussions - generating ideas and inspiration to use and develop the core recipes and ingredients to continue making and learning at home.