Cooking Course for Duke of Edinburgh Bronze and Silver
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 is quite demanding. Children must take photos as evidence and also show me evidence of cooking at home for me to be able to sign off their assessment at the end.
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 are invited to the end of the last session so that the children can serve them what they have cooked.
This activity should count towards your Duke of Edinburgh’s Award Skills section, but please check with your DofE Leader for applicability before booking.
Cost per head is £200. Each group will ideally have 6 teenagers in total.
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…..
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 each (scramble, boil, fry, omelette)
The difference between the labels when buying a chicken
Roasting a chicken
Chicken chorizo casserole
Chicken stock and what to do with i
One egg dish and a pudding (crumble and custard?)
A discussion about the principles of cooking fish.
Steamed cod / seabass with ginger and spring onions
One egg dish / pudding (meringues?)
Compare / contrast different types of pasta and talk about why you use one type or another for various sauces.
The children can make their own bolognese (proving that they can)
Crème brulee (with a flame thrower)