Cookery - Cosmopolitan Vegan & Vegetarian

Course code: ICAR015P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

6:00pm - 9:00pm


25th Feb 2021 - 4th Mar 2021

Abingdon Campus

Contact details

01235 555 585

During this course you will learn how to cook a variety of simple World dishes using simple basic ingredients, herbs and spices.

Bread Pakoras with potato & chutney
Chinese Manchurian
Italian Aubergine

Bread Pakoras:
A few slices of white bread
2/3 pre-boiled potatoes
Fresh Coriander
2/3 green chilli’s
Chilli Powder
Cooking Oil for deep frying (500ml)
X1 Green pepper
X1 onion
Besan (Gram Flour)
X1 Lemon/ lmon juive
Bicarbonate soda
Coriander seeds
Small/medium wok

Chinese Manchurian:
Corn flour
Self raising flour
Garlic Ginger
Black Pepper
Red Chilli Sauce
Malt Vinegar
Dark Soya Sauce
Brown Sugar (2 table spoons approx)
Spring Onions
Basmati Rice
Medium wok

Italian Aubergine :
1 large Aubergine
Grated vegan mozzarella cheese
Baby tomatoes
Fresh Basil
Chilli Flakes

Extra Items/Equipment Needed:
Kitchen Roll
Tea Towel
Empty jar to take used oil home in
Container/s to take food home in

Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.

A variety of cookery courses including:

Cookery - A Taste of South East Asia
Cookery – Breads of the World
Cookery - Chinese
Cookery - Chinese introduction
Cookery - Chinese Vegan (Henry Box School)
Cookery - Chinese Vegetarian (Cheney School)
Cookery - Healthy Asian
Cookery - Healthy Asian Vegan Cookery
Cookery - Healthy Asian vegetarian
Cookery - Indian Vegan - Tasty Light Bites
Cookery - Indian Vegetarian introduction
Cookery - introduction to wired sugar flowers
Cookery - Italian Bread Making
Cookery - Italian Desserts
Cookery - Italian Fresh Pasta and Sauces
Cookery - Italian Main dishes and Desserts
Cookery - Italian Sauces
Cookery - Italian Sauces and Desserts
Cookery - Malaysian introduction
Cookery - sugarcraft and cake decorating - cakes for Children
Cookery - sugarcraft and cake decorating - ideas for Christmas
Cookery - sugarcraft and cake decorating - ideas for Christmas (Cheney School)
Cookery - sugarcraft and cake decorating - ideas for Valentines Day
Cookery - Vegetarian around the World introduction
Basic kitchen skills will be an advantage. Knowing how to wash, chop and prepare basic dishes will help but are not essential

Courses can fill fast, so please enrol early to avoid disappointment. Decisions on whether a course is to run are made two weeks prior to the start date - an email will be sent to you should there be changes to your course or if it is cancelled. Please check your inbox leading up to your course, including the junk folders. For anyone without an email account, our Admissions team will phone you instead.

For the first week of the course you will need to bring a valid form of identification; this includes passport, driving licence, debit/credit card, Birth Certificate or National Insurance card.

Please note - you should be 19 years old or over at 31st August 2020 prior to starting the course.
The cost of ingredients for this workshop should be no more than £20.

Courses offered by the college are fully or partly funded by the Government and the published fee takes account of this funding.

Before starting a course, the College is required to check you meet conditions relating to that funding, e.g. age, residency status within the UK/EEA, prior qualification level and employment status. In some circumstances (such as with online enrolments), these checks can only be completed after you have enrolled and paid.

If you are unable to pay in full for this course at the time of enrolment, and the course tuition fee is £300 or more, an instalment plan is available. If this is your preference, please do not enrol online but rather call the Admissions Team on 01235 216400 to enrol.

Once enrolled, Admissions will take the first instalment payment from you and pass on your details to the Finance team who will email you to set-up your payment plan. Please return a fully completed instalment plan to Finance as failure to do so could result in being withdrawn from your course.

The 19+ full fee button displays the full fee that may apply. As the rules on fee reduction are complicated, we would encourage you to talk to our Admissions Team on 01235 216400 to discuss these options. You can also visit the Course Fees & Finance page by searching 'Fees and bursaries' at the top of the page.

16 - 18 Fee

19+ Fee

Tution Fee: £42.00
Exam Fee: £0.00

Total Cost: £42.00

19+ Reduced Fee

Tuition Fee: £25.20
Exam Fee: £0.00

Total Cost: £25.20

As this is a non-accredited course, there is no formal qualification. However, you will be asked to complete activities that demonstrate how you are progressing on your course.
Your learning will be assessed individually over the term via the monitoring of cooking practices, tasting of your dishes and questions and answers. You will have to opportunity to watch demonstrations and be offered ongoing advice to help improve your skills.