Cookery - Italian Sauces and Desserts

Course code: ICXR008P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

7:00pm - 9:00pm


9th Mar 2022 - 30th Mar 2022

Cheney School

Contact details

01235 555 585

This class will take you on a culinary tour of Italy’s most delicious Pesto and Sauce recipes AND explore a collection of recipes of traditional Italian desserts.

Nothing else but sauces with maximum three ingredients: Classic Pesto Genovese, Pesto alla Trapanese with almond and tomatoes, Spinach Pesto, Salsa Verde, Neapoletan Meat Ragout, Pistachio Pesto, Salsa con pomodorino fresco with three different variations, Courgette Pesto, Sicilian Sugo all Norma (with aubergines and tomatoes).
You won’t be short of ideas for sauces anymore!
Traditional Italian desserts will include some of the following: the best Raspberry Pannacotta, Tiramisu, Torta della Nonna (custard and pinenut tart), Rum Baba’, Torta Caprese, Focaccia with grapes and Vin Santo, Mini almond cakes, Biscotti, Sweet Ravioli from Abruzzo, Brioche and the best Amalfi doughnuts!

On the first week you will need to bring the following ingredients with you:

Pomodorino Fresco – Fresh tomato sauce
Serves 2
• 300 g fresh sweet tomatoes (pomodorino – mini plum tomatoes)
• 1 clove of garlic (halved)
• Extra virgin olive oil (be generous!) ¿
• Salt
• A pinch of sugar
• Plenty of fresh basil
Please bring a large nonstick frying pan and a lid. 1 large Tupperware, wooden spoon, 1 tea towel.

• 550gr fresh whipping cream (not UHT)
• 70gr sugar
• 2.5 gelatine leaves
• 1 vanilla pods or paste

Please also bring the following equipment:
• 1 litre Tupperware
• one small pan to cook the cream 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.

We offer variety of cookery courses, please take a look at our website...
Please note - you should be 19 years old or over at 31st August 2021.

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 2021 prior to starting the course.
Ingredients for each week will cost no more than £10

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 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 find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.

16 - 18 Fee

19+ Fee

Tuition Fee: £56.00
Exam Fee: £0.00

Total Cost: £56.00

19+ Reduced Fee

Tuition Fee: £33.60
Exam Fee: £0.00

Total Cost: £33.60

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.
There will be on going informal assessment via question and answers, observation and tasting with feedback given on how to improve if relevant.