• Learn how to prepare and cook food.
• Understand the principles for selecting, cleaning, cutting, preserving, flavouring, mixing, cooking; and everything else involved in preparing food for consumption.
• Become a better cook at home, socially, or for work

This is a standalone course; but one that also complements Food and Beverage Management, Event Management and Self Sufficiency. Some students may wish to become more self sufficient, others may wish to work in a restaurant, catering services, culinary supplies (eg. a kitchen shop) or hospitality services.

There are 9 lessons in this course:

1. Introduction
2. Fruit and vegetables
3. Cereals & Starches; Bread, cereals and potatoes
4. Meat Fish and Alternatives
5. Milk and dairy
6. Fats and Sugars
7. Flavouring Food
8. Menu planning on a Small Scale
9. Menu Planning on a Large Scale

• To develop a foundation for making decisions about how to prepare and present different foods as meals in a commercial or non-commercial situation
• Discuss the scope and nature of food preparation options, and their impact upon the broad qualities of the food presented for eating
• Explain and compare options for preparing a wide range of different fruits and vegetables for consumption.
• Explain and compare options for preparing a wide range of different meat, fish and protein substitute foods for consumption
• Explain and compare options for preparing a wide range of dairy foods for consumption
• Explain and compare options for preparing a wide range of different fats and sugars (or foods high in fat or sugar) for consumption.
• Explain and compare options for preparing a wide range of different cereals and starches for consumption
• To explain and compare a wide range of different food flavourings, seasonings, garnishes, sauces, etc for consumption