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Indian Cookery

Course aims

To gain basic levels of skill in preparation and cooking of savoury and sweet Indian dishes.

Learning outcomes

  • Have basic awareness of some of the cultural differences in Indian food
  • To be able to carry out basic techniques of baking, frying and boiling
  • To understand the basic principles of spice combinations
  • To carry out basic techniques using karaliu, griddle and pestle and mortar
  • To be able to appreciate the essential properties of ingredients used in Indian cookery
  • To be able to prepare for and make simple dishes from Indian recipes
  • To be aware of food hygiene and safety issues in the kitchen
  • Be aware of employment opportunities in the catering industry
  • Produce a portfolio of evidence showing skill development and research

Who is the course for?

For those who wish to learn basic Indian cookery skills and to develop a basic knowledge of the properties of Indian foods.

Do I need any knowledge, skills or qualifications?

Basic literacy and numeracy (free help is available within BAES if required). Basic cookery skills and experience with kitchen appliances would be an advantage. At the start of this course, your tutor will carry out an initial assessment to check that the level is suitable for you.

Will I gain any qualifications?


How will I learn?

  • Tutor demonstration and presentation
  • Practical experiments
  • Researching recipes and food types from different parts of India
  • By cooking a range of dishes
  • By keeping a portfolio of evidence of progress and skill development

What could this course lead to?

Intermediate level in Indian Cookery, or NCFE Level 1 in Gourmet or International Cookery.

What materials or equipment will I need to provide?

Tutor will advise at enrolment. There will be a cost for materials and equipment for this course.

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