Do you have a passion for cooking and ambition to achieve?
Born out of a love for food and education, this is FeastED. A journey through gastronomy, exploring local cuisine and the history of our food, as well as focusing in on the future.
A course for the senses and the imagination, this is education but not as you know it.
United by a desire for more and connected through our roots, this is about more than food. This is about experiencing the world through flavour and creating in our home towns within Stoke on Trent.
If you think you have the key ingredients to succeed then this course is for you!
Saturday Kitchen ‘Virtual’ Event – 18th July, 11am – 1pm Join us for this event for your chance to win a Fine Dining Experience worth almost £400!
Join us for a real feast of culinary celebration, as we look at the heritage of food, latest trends, cook some delicious dishes and meet some of our local experts who have made their name in the Hospitality and Food Industries.
What Is this Course About?
Level 3 Professional Cookery – Gastronomy pathway is a course that is designed to raise aspirations around food production and hospitality. Rooted in local context, driven by modern technique such as molecular science and key skills, while harnessing understanding of fermentation and foraging. We have an eye on the future and teaching how to create food that looks after the our local ecology, history and people.
The course will give you a platform of critical and creative thinking, contextual understanding of food and some of the future challenges we face in food production. This will be underpinned with practical skills in cooking, molecular science, fermentation and foraging.
You will bring a good grasp of communication skills and interest in science, cooking and food development. You will be passionate about the development of local cuisine, your personnel development and that of your co learners.
Knowledge at an advanced level will develop through covering a range of complex preparation, cooking, execution and presentation methods, including modern innovative techniques. You will cover modern themes such as molecular techniques, fermentation and foraging.
The programme will demand a thorough understanding and application of Maths, English and Science, food safety, developing working relationships, and maintaining the health and safety of the workplace, preparation, cooking and execution of complex dishes. (other units may be substituted)
What else do I need to know?
This is a vocational course giving you the training and skills for progression in employment. You are also expected to develop critical and contextual to thinking to give you a platform to enter a range of careers in food. To comply with vocational standards and Health and Safety you will be required to purchase and wear a full uniform. A professional appearance is required with an excellent standard of personal hygiene.
What will I study?
Term 1-Local and Historical Context
The purpose of the first term is to set pace and aspirations to the highest standard. Achieved by a programme that looks to embrace outside influence to breed the depth of knowledge that is required of the students. At the core of the 1st term is delivery of modern technique, underpinned by classical context. Afterall to make great sauce we must understand where it started. From Escoffier’s ‘Mother Sauces’ to understanding how to build a great dashi, a sauce brings a dish to life.
The future of local gastronomy lies in understanding the local history, geography and people. All recipes have a relevance to the local environment during the first term. The 1st term will see a visit from The British Culinary federation to coach the students through a day of culinary mastery.
Term 2- Community
Term 2 ‘s core value is about not shying away from a massive local challenge. We have a high percentage of food poverty in our region. It would be easy to ignore it in a quest for an easy ‘high aspirational’ refined approach to cooking and the culinary arts, still very present in the culinary world but belongs in the decadence of Edwardian-ism.
Term 2 gives students a closer contact with social challenge (some students may have experienced this in their lives) and food poverty through understanding how to feed people and help them feed themselves. This will be underpinned by input from the YMCA during term 2.
Term 3- Sustainability and the Future of Food
The third and final term gives our students a greater sense of direction. The final term will also give students a greater connection to a sense of responsibility within the food industry..
The food we make and cook has an impact on our planet. Students will learn how we can reduce food waste and in many cases eliminate it, use our natural environment and realise its possibilities. Keele University are contributing research to this term to help define a more sustainable ‘local’ approach.
To apply please complete the application form below and email to email@example.com