Cookery

Duration:

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:

Content:

Transition Year Cookery Module

International Cuisine

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:

Evaluation:

Resources:

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