The Culinary Herbs course focuses on the herbs used in cooking and how each of them is useful either to enhance the taste of the dish or its nutritional/medicinal values. This is an excellent course for chefs or for people working in catering industries and restaurants.
Most people today use a few herbs here and there in their cooking; but with greater knowledge comes a whole world of culinary possibilities that you may not have even considered.
Professional cooks and chefs can achieve so much more when they understand the way different cultivars of a herb can have subtle differences in flavour. Similarly flavours can change depending upon where the herbs are grown, the time of year, the speed of growth, the parts that are harvested and the time of year.
Learn how to identify and successfully grow scores of common and uncommon edible herbs. Develop your skills and experience the delights of cooking adventurous new recipes with herbs. Learn drying and other methods of preserving flavour (eg. herb oils, salts, vinegars).
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The Course covers the below topics
Cooking With Herbs
Most Commonly Grown Varieties
Other Important Groups
The Lesser Grown Varieties
Hazardous Herbs and Oils
Describe the plant naming system, the major family groups that herbs fall into and the resources available to the culinary herb grower.
Describe how to manage the cultural requirements of culinary herbs.
Describe the various methods of propagation, both sexual and asexual, the treatments generally used for seed storage and the handling of cutting material.
Explain the way in which herbs are used in cooking and which herbs best suit various dishes.
Discuss the most common herb varieties used in cooking.
Compare a range of culinary herbs in a single plant family.
Discuss a range of lesser grown culinary herb varieties.
Explain the uses of a range of culinary herbs within a specific group of herb plants.
Successful completion of this course will complement your work as:
- Natural Foods Store Managers/Assistants
There are many other possibilities with this versatile course. Many of our students who do this course are Chefs, Naturopaths or working in the Health food/ Natural Food Stores.
100 hours of Study
The difference between a good course and a bad course lies in the way you are assessed. Our assessments are designed is such a way that the student feels confident to move forward in the course as they complete each assessment. The feedback from the tutor not only reaffirms the student’s learning process but also gives an opportunity to the student to interact with the tutor regularly. Students are never penalised when their assignment work needs to be improved, rather they are given constructive feedback and requested to resubmit the section where they need improvement. Students do their assignment work at their own pace within the course duration and are not restricted by any deadlines which is the beauty of self-paced learning. The assessments will make the certificate achieved more credible and valuable to the student.
This course has approximately 8-10 assignments and 1 exam to complete the course successfully. You can opt out of the exam and receive a Certificate of Participation.
We have upfront, monthly and weekly payment options for as little as $50 a week. You can enrol with the “Enrol Now” button for upfront and monthly payment options. For weekly payment option CLICK HERE TO ENROL. You could also enrol with the below direct debit link if you want to enrol with Direct Debit or Phone or Filling in the application form. Please email us using the ‘Enquire Now’ button or call us on 07 5689 1500 if you require any assistance. For credit card enrolments use the ‘Enrol Now’ button, For direct debit use the links below.
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