Development of

Learning Resources

for Welsh Chefs

Presented by Dr Shyam Patiar

About the Project

The project will produce TWO LearningProgrammes on Welsh Culinary Artssupported by Learning Manuals fullyintegrated with interactive learning

resources such as DVD’s/videos whichcould also be linked to Virtual Chef’s

SkillsAcademy.

Learning Outcomes

The main learning outcomes are:

i. Indicate variety of locally produced food and food products across Wales.

ii. Identify the most efficient means of sourcing local Welsh ingredients.

iii. Explain the most effective usage of Welsh ingredients in the production of traditional and innovative dishes.

Learning Outcomes continued

iv. Calculate the cost of dishes and set up the Selling Prices to ensure that the operator achieves reasonable Gross Profit.

v. Compile variety of menus for all occasions such as Breakfast, Lunch, Afternoon Tea and Dinner.

vi. Prepare a range of Welsh dishes using variety of locally produced food.

Target Audience

These learning programmes will be focussed at

Level 2 and Level 3.

Welsh Culinary Arts Learning Programme

(Level 2): It will be targeted at popular Restaurants,

Cafés, Bistros, Snack Bars on High Streets and in Tourist/Visitor Attractions and Museums.

Target Audience continued

Welsh Culinary Arts Learning Programme

(Level 3): It will be targeted at High Class

Restaurants, Gastro-Pubs and Hotels (Four and Five Stars).

Content of the Learning ProgrammeWelsh Culinary Arts Learning Programme(Level 2) will consist of the following SIX

modules:

i. Introductory Module – Availability and sourcing of local Welsh food and food products.

ii. Welsh Canapé’s and Snacks.iii. Vegetarian and Egg Cookery.iv. Welsh Breakfast Menus.v. Welsh Afternoon Tea Menusvi. Welsh Bakery and Confectionery Products.

Content of the Learning ProgrammeWelsh Culinary Arts Learning Programme

(Level 3)will consist of the following SIX modules:

i. Introductory Module – Principles of Menu Planning, Food Product Development, Costing and Setting-Up of Selling Prices of Dishes.

ii. Soups and Starters.iii. Fish and Shellfish Cookery.iv. Lamb, Beef, Veal and Pork Cookery.v. Poultry and Game Cookery.vi. Patisserie – Hot and Cold Desserts including

Petits Fours.

Content of the Learning Programme

It is anticipated that each Welsh Culinary Arts Programmewill consist of 60 Guided Learning Hours. There are SIXmodules in each learning programme so each module willbe allocated 10 Guided Learning Hours to complete.

There will be a great flexibility to deliver either the fulllearning programme or just a module. These modules canbe aligned with the Qualifications Credit Framework andassigned equivalence of 6 credits to each Welsh CulinaryArts Programme (10 Guided Learning Hours = 1 credit).

Contributors

Tyddyn Llan,

Llandrillo

Bryan Webb

Ynyshir Hall,

Eglwsfach

Shane Hughes

The Crown at

Whitebrook,

Monmouth

James

Sommerin

Walnut Tree

Inn, Llanddewi

Skerrid

Shaun Hill

Delivery methods

These Learning Programmes are produced for

flexible delivery. The methods which can be applied

are as follows:

i. Fully Interactive Technology based Curriculum Delivery using DVD’s.

ii. Hybrid approach of Curriculum Delivery – combination of Interactive Learning and Formal Demonstration/ Practical Work.

iii. Didactical approach using Demonstration and Practical Work.

THANK YOU

for your attention