Course Duration
Various
Location
Cauldon Campus
Course Cost
£ 75.00
Do I have to pay this fee? These courses receive government funding, and some learners will be eligible for FREE tuition if they meet specific criteria. Some L code courses at Level 3 to 6 may also have an Advanced Learning Loan available for learners aged 19 and over.
Course Code
PL6278
Start Date
Multiple Options Available
Start Time
Multiple Options Available
Day
Multiple Options Available
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This course has already started but new course dates will be added soon.

Course Summary

This course is for any learner that has an interest in cooking authentic Indian food. The course will cover all dishes from the Central region of India. Looking at bread, rice, vegetables, meat, seafood and vegetarian dishes and also sweets and desserts. This course will introduce ingredients, and techniques of Indian cooking enabling learners to create classical dishes using recipes that are healthy, tasty and easily reproduced in the home.
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Course Requirements

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Entry Requirements

There are no formal entry requirements for this course.

How Is It Assessed

On successful completion you will achieve a Stoke on Trent College Certificate

How Is It Taught

Practical based classes providing the opportunity to build knowledge and skills.

What Could I do Next

Learners will have the opportunity to enrol on further Hospitality and Catering courses on a full time or part time basis.

What Else Do I Need To Know

Students will be expected to bring their own equipment or purchase some tools prior to and during the course.
​

Entry Requirements

There are no formal entry requirements for this course.

How Is It Assessed

On successful completion you will achieve a Stoke on Trent College Certificate

How Is It Taught

Practical based classes providing the opportunity to build knowledge and skills.

What Could I do Next

Learners will have the opportunity to enrol on further Hospitality and Catering courses on a full time or part time basis.

What Else Do I Need To Know

Students will be expected to bring their own equipment or purchase some tools prior to and during the course.

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