Vegan & Vegetarian Cooking Skills - Evening

• Week 1: Introduction, kitchen safety, knife skills and basic vegetable preparation
• Week 2: Soups and starters (e.g. vegetable soup, simple salads, dressings)
• Week 3: Main dishes (e.g. pasta, stir-fries and simple plant-based meals)
• Week 4: Plant-based proteins (e.g. lentils, beans, chickpeas, tofu)
• Week 5: Vegan baking (e.g. brownies, traybakes, or simple desserts)
• Week 6: Final dish preparation, presentation and recap of skills

• No formal qualifications required
• Basic understanding of English
• Interest in cooking and willingness to participate

Materials Required

• Notebook and pen
• Apron recommended
• Closed-toe shoes for safety

Course places are only secured after payment/funding has been arranged.

As per the College Tuition Fees and Refund Policy, tuition fees are non-refundable except under exceptional circumstances. Refer to our Tuition Fee Refund and Withdrawal Procedure on the College website.

Student Paying Fees

Fees of less than £150 must be paid in full. Payment by instalment is available, provided the course fee is £150 or greater. You can access a direct debit form here.

Instalments must be paid via direct debit over a 4-month period and an initial 30% deposit is required in order to secure your place. You will not be able to apply online if paying by direct debit please contact Evening Admissions - eveninginfo@forthvalley.ac.uk.

Employer Paying Fees

If your employer is paying for your tuition fees, an Employers Agreement Form or letter from your employer must be submitted prior to or on enrolment. You can access the Employer Agreement Form here.  We ask that you complete the Employer Agreement Form and return via email to - eveninginfo@forthvalley.ac.uk.