Suggested Cooking course for Duke of Edinburgh 
  
How it works 
  
Children for the “Life Skill” section of the Bronze and Silver  are expected to do one hour a week or two hours every two weeks.  We do three hours every three or so weeks, which allows for rugby matches, swimming galas etc.  Each session actually lasts between 2 ¾ hours and 3 ¼ hours and are quite demanding.   Children must take photos as evidence and also show me evidence of cooking at home for me to be able to sign their assessment properly.
  
The children are actively involved in all the cooking, but they are not necessarily responsible for the whole of every dish.  They eat what they produce and are expected to practice something at home.   Parents aree invited to the end of the last session so that the children can serve them what they have cooked.  
  

This activity may count towards your Duke of Edinburgh’s Award Skills section, please check with your DofE Leader for applicability before booking.
  
Cost per head is £160.  Each group will ideally have 6 teenagers in total. 
  
Timings: 
  
We find that Saturday and Sunday afternoons have worked best because it suits the children’s activities best.  I am open to other suggestions.  Saturday mornings could work as well….. 
  
  
Beef 
  
A discussion on different cuts of meat and what they mean to the cook 
How to cook a steak 
How to make lovely herb butters 
Mashed and Smashed Beef stew 
Bolognese: how not to taste like school mince and what to do with it 
(Cannelloni / lasagne / shepherds pie) 
  
One egg dish (scramble, boil, fry, omelette) 
  
Chicken 
  
The difference between the labels when buying a chicken 
Roasting a chicken 
Thai Chicken Curry 
Chicken chorizo casserole 
Chicken stock and what to do with it – soup  
  
One egg dish and a pudding  (crumble and custard?) 
  
Fish 
  
A discussion about the principles of cooking fish. 
Fish Pie 
Fish Cakes 
Moules Marinieres 
Steamed cod / seabass with ginger and spring onions 
  
One egg dish /  pudding (meringues?) 
  
Basic Italian 
  
Compare / contrast different types of pasta and talk about why you use one type or another for various sauces. 
Pesto 
Amatriciana sauce 
Classic Carbonara 
The boys can make their own bolognese (proving that they can) 
Risotto 
  
Crème brulee (with a flame thrower)