Cookery

 Duration: 
  • Double class per week  -  7 weeks
Aims: 
  • Students will learn to make a critical comparison between ‘Home-Made’ foods and the commercial equivalent.
  • To encourage students to cook foods for themselves in preference to purchasing from a ‘Take-Away’ or buying the convenience product.
  • For students who have completed the Home Economics Junior Cert- to develop and expand on their culinary skills, and increase their confidence when cooking.
  • To challenge their skill set by modifying recipes.
  • For students who have not done the Junior Cert Home Economic course – to learn basic culinary skills and encourage them to utilize these skills outside the classroom.
  • For both groups – to equip them with basic skills which may lead to part –time employment or future career path.
Objectives:
  • Students will prepare, cook and serve a variety of popular, healthy and nutritious foods.  Students will learn to critically analyse their strengths and weaknesses in their cooking process through self evaluation.
  • Students will learn to use resources efficiently.
  • The students will note the importance of being organized and methodical when cooking.
  • Students will learn new or expand on already learnt cooking skills.
  • Students will work with and become familiar with a variety of foods.
Teaching Methodologies:

  •   Overheads
  •   Spotdem
  •   Practical involvement of students.
Content​:

Transition Year Cookery Module                     
International Cuisine
  • Week 1    General introduction
  • Students go to Superquinn to locate and price the ingredients they need.
  • Week 2     ¼ pounder and cheese
  • Week 3     Indian curry
  • Week 4     Chilli Tacos
  • Week 5     Pizza
  • Week 6     Chocolate Brownies
  • Week 7     (Optional DISH)

All recipes should be written/ typed out and kept in order under the heading of particular country.
Students write an evaluation of each dish after every cookery class
Assessment: 
  • Participation in practical class.
  • Written record of personal experience in classes.
Evaluation:
  •   Orally and written evaluation form.
Resources:
  •   Smart Cooking 1 and 2.
  •   www.bordbia.ie
  •   Cadburys Chocolate Cookbook
  •   Delia smith – How To Cook – Books 1 to 3
  •   Jamie Oliver Dinners
  •   Avoca Café Cookbook
  •   Ballymaloe Cookery Course – Darina Allen
  •   BBC.GoodFood.ie