PRE PROGRAMME INFORMATION Level 3 Advanced Diploma July

PRE PROGRAMME INFORMATION Level 3 Advanced Diploma July 2020

Summer Project yr 1 learners 871 Exploring Gastronomy How have past and current cultures affected the way we eat and drink today? • Produce a presentation on What is the British cuisine • Look at the timeline, start from the Romans and what their culture contributed to the process of producing food. • Now look at the decades, work up to present day in decades from the 50 s to now and what is modern British cuisine • 50’s, 60’s, 70’s, 80’s, 90’s present day, they all played a part in our food culture • You will need to read the notes on the next slide for the information to produce your presentation, you can add your own research in to it as well

Cultures Research slide What is the British cuisine? How have past and current cultures affected the way we eat and drink today?

Summer Project yr 2 learners Larder Re create the dish demonstrated by Louisa Ellis on the virtual festival, be creative, change it add a twist • The dish was a classic beef tartare, watch the videohttps: //www. facebook. c om/jacky. moss/videos/102236 63875130405/ • Once recreated, take photos and submit the photo and recipe to • darren. creed@loucoll. ac. uk • Deadline 21. 9. 2020 • You are to produce a signature dish fit for a fine dining restaurant and as part of your initial assessment, for your first skills lesson. • your dish needs to have at least 4 components including the main item, crunch, sauce and a decoration. • You will have 30 minutes set up time and 3 hours to complete your plate of food. • You are to email me your ingredient list by 04 Sep 2020

Summer Project yr 2 learners Pastry • Pastry chefs • create the dish demonstrated by Daniella Bromley during lockdown, be creative, change it, add a twist • The dish was a classic Churro and sauce https: //www. facebook. com/ra dmoorrestaurant/videos/3119 66339783273/ • Once recreated, take photos and submit the photo and recipe to • Julie. eldride@loucoll. ac. uk • Deadline 21. 9. 2020 • You are to produce a signature dish fit for a fine dining restaurant and as part of your initial assessment, for your first skills lesson. • your dish needs to have at least 4 components including the main item, crunch, sauce and a decoration. • You will have 30 minutes set up time and 3 hours to complete your plate of food. • You are to email me your ingredient list by 04 Sep 2020