Cookery

Transition Year Cookery Programme 2012

Subject Teacher: Clora Neilan

September to January Group 1 and February to May Group 2

Aims of Cookery Course

To give students an insight into the Irish Diet and ethnic foods

To give students the confidence to prepare, cook and serve a meal

To make students aware of the importance of health and safety rules in preparing food

To give students the knowledge and information to make healthy food choices

To create an awareness of the healthy eating guidelines and food pyramid

To develop organisational and management skills in food practical classes

To develop creative skills in preparing dishes

Students will be introduced to basic cookery dishes both sweet and savoury

Students will receive a presentation and food demonstration from a Bord Bia Food Advisor

Students will meet a representative from a local small food business and get an opportunity to work alongside her

Students will get an insight into preparing ethnic food dishes

Students will take responsibility to organise, prepare, cook and serve a meal for parents teachers and themselves

Prepared Cookery Folder

An Bord Bia Food Adviser

Ann Marie Smullen (Sugarcraft)

Cookery Books

Design for Living Deirdre Madden

Internet

Student Participation in Food Practicals

Written Evaluations for each Practical

Cooperation and item made from sugarcraft

Planning, organising, preparing and serving end of year meal