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Cookery Club Schedule

The Cookery Club Schedule consists of 12 sessions focused on no-fire recipes, covering topics such as kitchen hygiene, table setting, and various food preparation techniques. Each session includes specific materials and recipes, encouraging creativity and teamwork among participants. The final session culminates in an exhibition day to showcase the dishes prepared throughout the course.

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5 views3 pages

Cookery Club Schedule

The Cookery Club Schedule consists of 12 sessions focused on no-fire recipes, covering topics such as kitchen hygiene, table setting, and various food preparation techniques. Each session includes specific materials and recipes, encouraging creativity and teamwork among participants. The final session culminates in an exhibition day to showcase the dishes prepared throughout the course.

Uploaded by

pervinderkaurpoa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Cookery Club Schedule - No-Fire Recipes (12 Sessions)

Session 1: Introduction & Kitchen Hygiene

Focus: Club rules, hygiene practices, safe food handling

Materials: Gloves, hair caps, handwash, sanitizer, chart on food safety

Session 2: Table Setting & Layout

Focus: Table arrangement, types of cutlery, table manners

Materials: Plates, glasses, cutlery, napkins, place mats

Session 3: Serviette Folding (Napkin Art)

Focus: Folding styles (fan, rose, bishop's hat, pocket)

Materials: Cloth/paper napkins, display samples

Session 4: Sandwich Making (Classic + Creative)

Focus: Spreading, layering, cutting shapes, healthy ingredients

Materials: Bread, butter, spreads, veggies, cheese, cookie cutters

Session 5: Biscuit Decoration (Using Readymade Base)

Focus: Icing, piping, creative toppings

Materials: Readymade biscuits, icing tubes, gems, sprinkles

Session 6: No-Bake Muffins or Cupcakes

Focus: Mixing, measuring, decorating, chilling

Materials: Crushed biscuits, condensed milk, cocoa, cupcake liners


Session 7: Fruit Punches / Mocktails

Focus: Juicing, mixing, garnishing

Materials: Fruit juices, soda, mint, lemon, ice, glasses

Session 8: Salad Making (Veg & Fruit Salads)

Focus: Chopping, grating, seasoning, color contrast

Materials: Fruits, veggies, salt, lemon, mayo/yogurt

Recipe:

- Veggie Salad: Mix chopped cucumbers, carrots, tomatoes, and cabbage. Add salt, pepper, lemon

juice, and a spoon of mayo or yogurt.

- Fruit Salad: Combine chopped apples, bananas, grapes, papaya, and pomegranate. Add a pinch

of salt, chaat masala, and lemon juice for taste. Serve chilled.

Session 9: Chaat & Bhel Puri Variations

Focus: Mixing, balance of flavors, hygiene

Materials: Puffed rice, sev, boiled potatoes, onions, chutneys

Session 10: Yogurt Parfaits / Dessert Jars

Focus: Layering, presentation in jars/cups

Materials: Flavored yogurt, fruits, granola, small jars/cups

Session 11: Decorative Food Art (Face Toasts & Fruit Skewers)

Focus: Turning food into faces or patterns, creative use of ingredients

Materials: Bread, fruits, veggies, cheese, toothpicks

Recipe:

- Face Toasts: Spread cream cheese or peanut butter on bread slices. Use fruits and veggies to
make eyes, nose, mouth (e.g., grape eyes, carrot hair).

- Fruit Skewers: Slide bite-sized fruit pieces like grapes, apples, strawberries, and bananas onto

blunt skewers or toothpicks. Encourage fun patterns and color combinations.

Session 12: Exhibition Day / Food Fest

Focus: Display of dishes made in earlier sessions, team work, decor

Materials: Table covers, labels, decorations, sample dishes

Note: Ensure safety and hygiene are followed in all sessions. Emphasize creativity and teamwork.

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