BTEC Course Structure

Course Structure: Guide to each learning session

Download Course Structure [Word]
Week 1Induction
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 sessionsAssessment proceduresModule 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 guideBasu, S. (1999) Curry in the Crown, Delhi: Harper and Collins Publishers Pvt LtdCollingham, 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 2Induction
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 3Practical 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 4Practical 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 5Practical 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 6Practical 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 LimitedClass handouts supplied by tutor
Independent learning Read more about Indian breads
Next session preparation Start to plan your menu for assessment 1 and planning practicalRead recipes and methods for next weeks practicals
Week 7Theory
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 cuisineEquipment 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 8Practical 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 practicalResearch Indian cheese (Paneer)
Week 9Practical 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 10Practical 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 cuisineDifferent 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 LimitedClass 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 11Practical 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 assessmentImprovements 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!

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