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10th July - 6th August 2022

COURSE UPDATE: 14th July 2021

Bookings for Open Minds 2022 will be available to book from 1st September.

We wish you an enjoyable summer and look forward to welcoming you back to the Marlborough College campus next year.

Cooking for University: a Survival Guide

Unfortunately there are no spaces available.

Cooking for University: a Survival Guide

Tutors: Vaughan's Cookery School
Weeks: 4

Course Details


When you leave home to travel, work or go to university, you discover that tasty meals do not just appear on the table by magic! This course will provide all the knowledge, skills and techniques required to rustle up tasty, nutritious meals and treats. All the dishes you prepare will be quick and easy to make with minimal equipment to hand and on a limited budget. By the end of the week, you will have some versatile recipes in your head so that you can create a variety of delicious dishes without needing a recipe book.

 

Course Notes


The emphasis will be on preparing nutritious dishes on a low budget in the minimum amount of time and with very basic equipment and facilities. At the end of the course participants will receive a recipe booklet complete with a list of useful things to take to your digs to help with food preparation. Being able to cook will help you make friends - believe us!

The course is hands-on and there will be plenty of goodies to take away.

Notification of any special dietary requirements would be appreciated in advance by email to school@vaughanskitchen.co.uk

MONDAY

Cheap & Cheerful: cutting costs with a variety of ingredients; ways with pasta; cheap cuts; sweet treats

TUESDAY

The Ultimate Fast Food: houmous; DIY pot noodles; perfect scrambled eggs, drop scones, Eton mess.

WEDNESDAY

Roast Dinner followed by a crowd-pleasing pudding: what every student misses when they leave home.

THURSDAY

Using up Leftovers: fishcakes; frittata; coleslaw; chocolate tiffin; perfect rice

FRIDAY

Crowd pleasers (without too much effort): Mini chocolate cakes with choc fudge topping; sausage rolls; flapjacks; potato wedges

 

Course Tutors


We have a variety of qualified and experienced tutors who share the teaching on this course. Leading the team is Jayne Annan, Course Coordinator at Vaughan's Cookery School. Having trained as a Home Economist and then at Le Cordon Bleu in London, she started her teaching journey at Leith's School of Food and Wine. Since then she has had wide experience of teaching in a variety of settings, including in the Further Education Sector. Her most exciting project to date was setting up and managing a community bakery in Thailand to help young woman find suitable employment.

As well as having a passion for food, all our teaching team have the skills and the patience to help youngsters increase their competence and confidence in the kitchen, no matter where their starting point.