Cookery - Taste of the Orient introduction

Course code: ICAR007P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

6:00pm - 9:00pm


9th Mar 2021 - 16th Mar 2021

Abingdon Campus

Contact details

01235 555 585

Save on the takeaway. Learn how to cook simple, quick and healthy Malaysian dishes.

Save on the takeaway by learning how to cook simple, quick and healthy Malaysian dishes. You will need to bring the following equipment with you each week:
• a good non-stick wok
• 2 flat wooden ladles
• a medium non-stick saucepan for cooking the rice
• your own kitchen 'meat' knife
• a clean apron
• clean tea towels
• paper towels/kitchen roll
• kitchen foil / cling film
• You will also need to bring containers to take home your cooked hot food

You will be advised prior to start date what you will be making Week 1 & 2

Please bring the following ingredients to make Curry Puffs:
• Cooking oil (for all recipes)
• 1 medium onion
• 1 teaspoon chicken curry powder (kurma powder)
• 2 teaspoons of regular curry powder
• 1 teaspoon of chilli powder
• Turmeric powder to taste
• 8oz cooked chicken, diced
• 2 large potatoes cooked and cubed
• Sugar, salt, black or white peppar to taste (for all recipes)

And to make Indian Mee Goreng:
• 8oz dried chilli
• 1 teaspoon of dried shrimp paste
• 2 gloves of garlic
• 5oz raw prawns
• 5oz boneless chicken
• 12oz yellow noodles
• 3oz spinach or mustard greens or cabbage
• 2oz beansprouts
• Beancurd if liked
• 4 tablespoons of light soy sauce
• Red and green chillis with seeds removed
• 1 sprig of coriander leaves
• 1 spig of Chinese celery leaves (or ordinary celery)
• 2 spring onions
• 2 tablespoons of fried shallots
• 5 small fresh limes or 2 lemons

For Beef Rendang:
• 2 cinnamon sticks
• 2 cloves
• 4 star anise
• 2 cardamon pods
• 1lb topside beef
• 1 tin rich coconut milk
• 2 teaspoons of asam gelugar or dried tamarind pulp (used bottled tamarind if you can’t find dried)
• 3 sliced lime leaves
• Dash of turmeric (or a turmeric leaf)
• 2 tablespoons of kerisik
• Salt and sugar to taste

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.

There are a variety of further cookery courses and workshops including:

Cookery – Healthy Asian Vegan
Cookery – Breads of the World (Cherwell School)
Cookery - Chinese Vegan (Henry Box School)
Cookery – Chinese Introduction
Cookery – Fresh Pasta & Sauces (Cherwell School)
Cookery – Chinese introduction
Cookery - Indian Vegan - Tasty Light Bites
Cookery - Indian Vegetarian introduction
Cookery - introduction to wired sugar flowers
Cookery - Italian Bread Making (Cheney School)
Cookery - Italian Desserts (Gosford Hill School)
Cookery - Italian Fresh Pasta and Sauces (Gosford Hill School)
Cookery - Italian Main dishes and Desserts
Cookery - Italian Sauces and Desserts (Cheney School)
Cookery – A taste of South East Asia
Cookery - sugarcraft and cake decorating - cakes for Children
Cookery - sugarcraft and cake decorating - ideas for Christmas
Cookery - sugarcraft and cake decorating - ideas for Valentines Day
Cookery - Vegan around the World 1 day workshop
Cookery - Vegetarian around the World introduction
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 will be no more than £30

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.