Cookery TY 2015-01-22T12:47:23+00:00

Transition Year Cookery Programme 2012

Some delicious cakes made and decorated by our Transition Year students

[nggallery id=103]


[nggallery id=55]

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


Course Description


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





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