Course Structure: Guide to each learning session

Week 1	Induction
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Topic	Induction/Introduction Indian food
Key concepts / issues	Programme overview – Edexcel / BTEC requirements Assessment method. Brief History, Equipment, menu structure
Teaching / learning	Information and details of practical sessions Assessment procedures Module study guide Introduction – Indian cuisine Brief historical background/regions of India Specialist equipment and commodities Menu structure in Indian cuisine
Brief bibliography	Handout Module study guide Basu, S. (1999) Curry in the Crown, Delhi: Harper and Collins Publishers Pvt Ltd Collingham, L.(2005) Curry, a biography, Chatto and Windus: London
Independent learning	Research more about Indian food and trends Specialist Indian equipment and commodities
Next session preparation	Recipe research (one North Indian recipe)
Week 2	Induction
Topic	Educational Visit to Indian restaurant in Southall (Tandoor Demo and introduction to Indian spices) and grocery stores in Southall
Key concepts / issues	To enhance understanding about a range of Indian foods, the culture and ingredients used
Teaching/learning	Educational visit (Introduce Head Chef of Brilliant Restaurant)
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Contribute to a group discussion/ask questions Write up information and make notes Produce written feed-back for the visit
Independent learning	Rai, R. (1995) Tandoor, The Great Indian Barbecue, London: Penguin Books Limited
Next session preparation	Recipe handouts / class rota Chef uniform & knives
Week 3	Practical Session 1
Topic	Indian spices and appetisers
Key concepts / issues	Popular starter dishes
Teaching / learning	Analyse basic Indian spices Onion Bhajis/Alu Bhajia Shammi Kebabs Chicken starter dish Kasta Samosas
Area of underpinning knowledge	Throughout this session you will be expected to demonstrate the following key skills: Working to meet the target (completing all three dishes) Evaluate and appraise own and peer group products Indian cooking techniques (Deep frying, shallow frying and pan cooking Tasting and feedback and evaluation sheets Importance of each of the spices
Brief bibliography	www.indianfoodsco.com Class handouts supplied by tutor
Independent learning	Indian menu structure Other Indian starters (North Indian) Detailed understanding of Indian spices covered
Next session preparation	Preparation of recipes, read through recipe methods
Week 4	Practical Session 2
Topic	The Basic Indian Gravies and non-vegetarian Main courses
Key concepts / issues	Chicken/Lamb/Seafood main courses
Teaching/learning	Masala Chicken Traditional Rogan Josh Prawn Curry
Area of underpinning knowledge	Indian main courses and the variety The different types of Indian gravies
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Participating in cooking all 3 main courses listed Working with others Evaluate & appraise products
Brief bibliography	Todiwala, C. (2005) International Cuisine India, London: Hodder Arnold
Independent learning	Other Indian main courses in Punjabi cooking
Next session preparation	Read recipe and method for next weeks practical session
Area of underpinning knowledge	Indian main courses and the variety
Week 5	Practical Session 3
Topic	Vegetarian Main Courses
Key concepts / issues	Vegetables, lentils and chickpeas
Teaching / learning	Tarka Daal Bhindi Alu chollay
Area of underpinning knowledge	Indian vegetarian varieties Popular varieties of Indian vegetables
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Complete all three recipes Working with others Evaluate & appraise own & peer group products
Brief bibliography	Class handouts supplied by tutor
Independent learning	Indian vegetarian cooking techniques
Next session preparation	Read recipe and methods for next weeks practicals
Week 6	Practical Session 4
Topic	Indian breads
Key concepts / issues	The range of Indian breads/specialist equipment
Teaching / learning	Chapattis Pranthas Stuffed Pranthas Kulchas/Pooris
Area of underpinning knowledge	The different methods for cooking Indian breads
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Experimenting each of the different Indian breads Working with others Evaluate & appraise own & peer group product
Brief bibliography	Rai, R. (1995) Tandoor, The Great Indian Barbecue, London: Penguin Books Limited Class handouts supplied by tutor
Independent learning	Read more about Indian breads
Next session preparation	Start to plan your menu for assessment 1 and planning practical Read recipes and methods for next weeks practicals
Week 7	Theory
Topic	Theory-assessment 1 and practical planning
Key concepts / issues	Assessment 1 progress and tips Assessment 2-planning practical
Area of underpinning knowledge	Trends and menu structure of Indian cuisine Equipment and commodities
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Participate in class discussion/ask questions Structure assessment Plan practical
Brief bibliography	Class handouts supplied by tutor
Independent learning	Work on assessment 1 and 2
Next session preparation	Research about Biryani dishes
Week 8	Practical Session 5
Topic	Rice and Indian Sweets
Key concepts / issues	Head Chef demonstration and student participation -Cooking rice -Biryani -An Indian sweet product
Area of underpinning knowledge	The technique of how to cook rice to perfection
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Observing guest chef and participating Working with others Evaluate & appraise own & peer group product
Independent learning	Read more about different Indian rice dishes and basmati rice
Next session preparation	Work on assessment 1 (in for week 9) Read recipes and methods for next weeks practical Research Indian cheese (Paneer)
Week 9	Practical Session 6
Topic	Indian cheese
Key concepts / Issues	Paneer and its importance in Indian cooking (Palak paneer)
Teaching / learning	Throughout this session you will be expected to demonstrate the following key skills: Master the art of cooking paneer Correct measuring and weighing Evaluate & appraise own & peer group product
Area of underpinning knowledge	The way in which paneer is used in typical Punjabi coking and examples of dishes in which paneer is the key ingredient
Links / key skills activities	How to use the exact proportion of ingredients to get the cheese texture right
Brief bibliography	Khana, S. (2000) Paneer, New Delhi: Sterling Publishers Class handouts supplied by tutor
Independent learning	Start to develop individual menu
Next session preparation	Email tutor food/ingredients for practice assessment
Week 10	Practical Session 7
Topic	The Tandoor
Key concepts / issues	Tandoori dishes and Guest chef
Teaching / learning	Tandoori Chicken Tikka Seekh kebabs Tandoori salmon/prawns Tandoori Naan Bread
Area of underpinning knowledge	The importance of the tandoor in Indian cuisine Different skewers used in tandoori cooking
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skill: Complete recipes as well as possible Working with others Evaluate & appraise own & peer group product Check practical assessment menus with tutor and finalise
Brief bibliography	Rai, R. (1995) Tandoor, The Great Indian Barbecue, London: Penguin Books Limited Class handouts supplied by tutor
Independent learning	Read more about the clay oven and tandoori dishes and the range ingredients
Next session preparation	Email tutor list of ingredients for practice assessment lesson
Week 11	Practical Session 8
Topic	Practice assessment lesson
Key concepts / Issues	Students to present Indian dishes
Teaching / learning	Individual recipes cooked by students: an Indian starter an Indian main course an Indian rice OR bread dish
Area of underpinning knowledge	Presentation of dishes for assessment Improvements which can be made, changing dishes if necessary
Links / key skills activities	Through the session you will be expected to demonstrate the following skills: Cook your three dishes Present your menu to industry professionals Evaluate own and peer group products
Brief bibliography	All websites and books to research recipe planning
Independent learning	Reflect on the dishes you made and peers made, what was positive/negative?
Next session preparation	Continue practicing final dishes, memorise recipe and methods
Week 12
Topic	Assessment-Group 1
Key concepts / Issues	Students to present Indian dishes
Teaching / learning	Individual recipes cooked by students, an Indian starter an Indian main course an Indian rice OR bread dish
Area of underpinning knowledge	Presentation of food Taste of food Texture of food Spice content of food
Links / key skills activities	Through the session you will be expected to demonstrate the following skills: Cook your three dishes Present your menu to industry professionals Evaluate own and peer group products
Next session preparation	Write up evaluation for practical (Hand in: Week 14)
Week 13
Topic	Assessment-Group 2
Key concepts / Issues	Students to present Indian dishes
Teaching / learning	ndividual recipes cooked by students, an Indian starter an Indian main course an Indian rice OR bread dish
Area of underpinning knowledge	Presentation Taste of food Texture of food Spice content of food
Links / key skills activities	Through the session you will be expected to demonstrate the following skills: Cook your three dishes Present your menu to industry professionals Evaluate own and peer group products
Next session preparation	Write up evaluation for practical (Hand in: Week 14)
Week 14
Topic	Educational visit to Indian catering kitchen
Key concepts / Issues	Summary of Indian cuisine/catering menu structures
Teaching / learning	Bulk cooking Ingredients Catering menus
Area of underpinning knowledge	Direction and trend of future Indian cuisine and scope of Indian caterings/banquets
Links / key skills activities	Throughout this session you will be expected to demonstrate the following key skills: Contribute to a group discussion Ask questions
Brief bibliography	www.madhusonline.com
Independent learning	Visit website and research other Indian caterers
Next session preparation	Any final questions about module
Hand-in practical assessment evaluation to module tutor
Week 15
Topic	Evaluation/workshop/Improvements/Module evaluation
Key concepts / Issues	Any questions Class discussion on what was learnt Module evaluation Assessment 1 and 2 improvements
Area of underpinning knowledge	Overview of Indian food (trends, menu structure)
Links / key skills activities	Group posters
Brief bibliography	See all references
Independent learning	Keep learning more about Indian cuisine!