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UPDATE: As the Aldanat Community Hub isn’t often booked in the evenings right now, we’ll be closing earlier on some nights. If the Hub is booked for the sensory rooms, cinema, or hydro pool, we’ll remain open until those sessions finish. Thank you for your understanding and continued support as we get fully up and running!
Cookery
Learn, cook, and build everyday confidence.
Our Cookery courses are designed to build practical kitchen skills and confidence at every level. The Foundation course introduces the basics, from safe food preparation and simple recipes to essential techniques for everyday cooking. The Intermediate course is ideal for those ready to expand their skills, exploring more advanced methods, new ingredients, and a wider range of dishes. Whether you’re learning how to cook for yourself, improve your independence, or simply enjoy making tasty meals, these courses provide a supportive, hands-on environment where learning is fun, practical, and rewarding.
Term 1 starts 5th January 2026
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Term 2
Term 3
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-
13th April
31st August
2027
Term 1
Term 2
Term 3
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-
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4th January
12th April
30st August
Foundation
Foundation Cookery Course
Course Length: 10 weeks
Session Duration: 2 hours per session
Group Size: Maximum of 4 learners
Support: 1 x facilitator and 1 x workshop assistant both with experience of working with Adults with learning difficulties and sensory impairments.
Aims:
To develop confidence and independence in the kitchen.
To learn basic cookery skills through simple, enjoyable recipes.
To build awareness of food hygiene, safety, and teamwork.
To enjoy cooking together and celebrating achievements.
Week 1 - Introduction & Basic Food Hygiene
Recipe: Shortbread Biscuits
Focus Skills:
Handwashing and personal hygiene.
Cleaning work areas.
Measuring ingredients.
Mixing and shaping dough.
Using the oven safely.
Week 2 – Basic Knife Skills & Soup Making
Recipe: Vegetable Soup
Focus Skills:
Holding and using knives safely.
Chopping soft vegetables.
Using peelers.
Working in pairs safely.
Cooking soup on the hob.
Week 3 – Preparing and Cooking a Pizza
Recipe: Homemade Pizza
Focus Skills:
Basic dough handling (rolling, shaping).
Spreading sauces evenly.
Chopping and arranging toppings.
Oven safety (putting food in/taking it out).
Healthy choices with toppings.
Week 4 – Currant Buns
Recipe: Yeast Dough Buns with Currants
Focus Skills:
Measuring with scales.
Mixing and kneading dough.
Understanding yeast and rising.
Dividing and shaping buns.
Using the oven independently.
Week 5 – Cottage Pie
Recipe: Traditional Cottage Pie
Focus Skills:
Peeling and boiling potatoes.
Mashing potatoes smoothly.
Frying and browning mince safely.
Layering food in a dish.
Cooking a complete meal.
Week 6 – Basic Tray Sweets
Recipe: Coconut Ice & Peppermint Creams
Focus Skills:
Mixing ingredients without baking.
Shaping and cutting sweets.
Using food colouring safely.
Sharing and portioning.
Presenting food attractively.
Week 7 – Muffins & Sausage Rolls
Recipe: Banana Muffins, Sausage Rolls
Focus Skills:
Mixing cake batter.
Using muffin cases and trays.
Working with ready-made pastry.
Filling and sealing pastry.
Baking sweet and savoury items together.
Week 8 – Cooking with an Air Fryer
Recipe: Group snacks (chips, chicken bites, vegetable fritters)
Focus Skills:
Safe use of a small appliance.
Timing and checking food is cooked.
Comparing cooking methods (air fryer vs oven).
Teamwork in small groups.
Making simple snack foods.
Week 9 – Celebration Cake Preparation
Recipe: Sponge cake with buttercream
Focus Skills:
Measuring and mixing cake batter.
Using a whisk/mixer.
Baking and cooling sponge.
Making simple buttercream.
Practicing piping and decoration techniques.
Week 10 – Decorating a Celebration Cake & Course Party
Recipe: Group Celebration Cake
Focus Skills:
Applying buttercream or icing.
Using simple decoration tools.
Teamwork and group planning.
Sharing and celebrating achievements.
Presenting food for a special occasion.
Teaching Approach:
Simple step-by-step instructions with visuals.
Small group or pair work for peer support.
Frequent reinforcement of hygiene and safety.
Celebrate each success with tasting and sharing.
Outcomes:
By the end of the course, learners will have developed practical skills in:
Hygiene, safety, and independence in the kitchen.
Knife skills and handling basic kitchen tools.
Baking, cooking, and snack preparation.
Teamwork and communication.
Decorating and presenting food with pride.
Intermediate
Intermediate Cookery Course
Course Length: 10 weeks
Session Duration: 2 hours per session
Group Size: Maximum of 4 learners
Support: 1 x facilitator and 1 x workshop assistant both with experience of working with Adults with learning difficulties and sensory impairments.
Aims:
To develop greater independence and confidence in the kitchen.
To follow simple written and visual recipe instructions.
To strengthen weighing, measuring, and timing skills.
To prepare and cook a wider range of dishes with minimal support.
To celebrate progress by baking and decorating a full celebration cake.
Week 1 - Food Hygiene Refresher & Shortbread Biscuits
Recipe: Shortbread Biscuits
Focus Skills:
Revising personal hygiene and kitchen safety.
Following a written recipe step by step.
Weighing and measuring accurately with scales and spoons.
Shaping biscuits consistently.
Timing cooking using an oven timer.
Week 2 – Knife Skills & Vegetable Soup
Recipe: Fresh Vegetable Soup
Focus Skills:
Practicing safe use of different knives (paring, chef’s).
Uniform chopping for even cooking.
Reading a recipe to check ingredients.
Measuring liquids with a jug.
Adjusting seasoning to taste.
Week 3 – Pizza from Scratch
Recipe: Homemade Pizza (with dough)
Focus Skills:
Reading instructions to make and prove dough.
Measuring flour, yeast, and liquids correctly.
Rolling and shaping evenly.
Using knife skills for toppings.
Cooking pizza with confidence.
Week 4 – Yeast Baking: Currant Buns
Recipe: Currant Buns
Focus Skills:
Following a step-by-step yeast recipe.
Kneading dough effectively.
Portioning dough evenly.
Brushing with egg/milk wash.
Using timers to monitor baking.
Week 5 – Cooking a Full Meal: Cottage Pie
Recipe: Cottage Pie
Focus Skills:
Reading and following a multi-stage recipe.
Preparing mashed potatoes with correct texture.
Frying and seasoning mince safely.
Layering and assembling a dish.
Cooking to set timings.
Week 6 – No-Bake Tray Sweet
Recipe: Coconut Ice & Peppermint Creams
Focus Skills:
Weighing ingredients precisely.
Dividing mixtures evenly for portion control.
Using food colouring and flavourings safely.
Presenting sweets neatly for sharing.
Writing labels/boxes to take home.
Week 7 – Muffins & Sausage Rolls
Recipe: Banana Muffins, Homemade Sausage Rolls
Focus Skills:
Following two different recipes in one session.
Mixing muffin batter evenly.
Portioning mixture accurately into muffin cases.
Rolling and sealing pastry with filling.
Managing oven use for multiple bakes.
Week 8 – Cooking with an Air Fryer
Recipe: Chips, chicken goujons, vegetable fritters
Focus Skills:
Reading appliance instructions.
Setting temperature and timers.
Comparing cooking times with oven methods.
Cooking healthier versions of snacks.
Working as a team to present snack platters.
Week 9 – Celebration Cake Preparation
Recipe: Sponge Cake with Buttercream
Focus Skills:
Reading a full cake recipe independently.
Weighing ingredients for sponge layers.
Whisking to correct consistency.
Baking, cooling, and levelling cakes.
Preparing buttercream and practicing piping skills.
Week 10 – Making & Decorating a Celebration Cake
Recipe: Group Celebration Cake
Focus Skills:
Working through a multi-step recipe from start to finish.
Stacking, filling, and covering a cake smoothly.
Using piping, sprinkles, and simple decorations.
Teamwork and planning design together.
Presenting the finished cake at a celebration event.
Teaching Approach:
Increased use of written and visual recipes to promote independence.
More focus on accuracy in measuring, portioning, and timing.
Step-back support: tutors encourage learners to problem-solve.
Team cooking activities to build communication and planning.
Outcomes:
By the end of 10 weeks, learners will be able to:
Follow simple written recipes with minimal support.
Weigh, measure, and portion ingredients accurately.
Use knives and appliances safely and confidently.
Prepare complete meals and a variety of sweet and savoury dishes.
Bake, assemble, and decorate a celebration cake for a group event.
Show greater independence and pride in their cookery achievements.
Foundation
Foundation Cookery Course
Course Length: 10 weeks
Session Duration: 2 hours per session
Group Size: Maximum of 4 learners
Support: 1 x facilitator and 1 x workshop assistant both with experience of working with Adults with learning difficulties and sensory impairments.
Aims:
To develop confidence and independence in the kitchen.
To learn basic cookery skills through simple, enjoyable recipes.
To build awareness of food hygiene, safety, and teamwork.
To enjoy cooking together and celebrating achievements.
Week 1 - Introduction & Basic Food Hygiene
Recipe: Shortbread Biscuits
Focus Skills:
Handwashing and personal hygiene.
Cleaning work areas.
Measuring ingredients.
Mixing and shaping dough.
Using the oven safely.
Week 2 – Basic Knife Skills & Soup Making
Recipe: Vegetable Soup
Focus Skills:
Holding and using knives safely.
Chopping soft vegetables.
Using peelers.
Working in pairs safely.
Cooking soup on the hob.
Week 3 – Preparing and Cooking a Pizza
Recipe: Homemade Pizza
Focus Skills:
Basic dough handling (rolling, shaping).
Spreading sauces evenly.
Chopping and arranging toppings.
Oven safety (putting food in/taking it out).
Healthy choices with toppings.
Week 4 – Currant Buns
Recipe: Yeast Dough Buns with Currants
Focus Skills:
Measuring with scales.
Mixing and kneading dough.
Understanding yeast and rising.
Dividing and shaping buns.
Using the oven independently.
Week 5 – Cottage Pie
Recipe: Traditional Cottage Pie
Focus Skills:
Peeling and boiling potatoes.
Mashing potatoes smoothly.
Frying and browning mince safely.
Layering food in a dish.
Cooking a complete meal.
Week 6 – Basic Tray Sweets
Recipe: Coconut Ice & Peppermint Creams
Focus Skills:
Mixing ingredients without baking.
Shaping and cutting sweets.
Using food colouring safely.
Sharing and portioning.
Presenting food attractively.
Week 7 – Muffins & Sausage Rolls
Recipe: Banana Muffins, Sausage Rolls
Focus Skills:
Mixing cake batter.
Using muffin cases and trays.
Working with ready-made pastry.
Filling and sealing pastry.
Baking sweet and savoury items together.
Week 8 – Cooking with an Air Fryer
Recipe: Group snacks (chips, chicken bites, vegetable fritters)
Focus Skills:
Safe use of a small appliance.
Timing and checking food is cooked.
Comparing cooking methods (air fryer vs oven).
Teamwork in small groups.
Making simple snack foods.
Week 9 – Celebration Cake Preparation
Recipe: Sponge cake with buttercream
Focus Skills:
Measuring and mixing cake batter.
Using a whisk/mixer.
Baking and cooling sponge.
Making simple buttercream.
Practicing piping and decoration techniques.
Week 10 – Decorating a Celebration Cake & Course Party
Recipe: Group Celebration Cake
Focus Skills:
Applying buttercream or icing.
Using simple decoration tools.
Teamwork and group planning.
Sharing and celebrating achievements.
Presenting food for a special occasion.
Teaching Approach:
Simple step-by-step instructions with visuals.
Small group or pair work for peer support.
Frequent reinforcement of hygiene and safety.
Celebrate each success with tasting and sharing.
Outcomes:
By the end of the course, learners will have developed practical skills in:
Hygiene, safety, and independence in the kitchen.
Knife skills and handling basic kitchen tools.
Baking, cooking, and snack preparation.
Teamwork and communication.
Decorating and presenting food with pride.
Read more ▼
Intermediate
Intermediate Cookery Course
Course Length: 10 weeks
Session Duration: 2 hours per session
Group Size: Maximum of 4 learners
Support: 1 x facilitator and 1 x workshop assistant both with experience of working with Adults with learning difficulties and sensory impairments.
Aims:
To develop greater independence and confidence in the kitchen.
To follow simple written and visual recipe instructions.
To strengthen weighing, measuring, and timing skills.
To prepare and cook a wider range of dishes with minimal support.
To celebrate progress by baking and decorating a full celebration cake.
Week 1 - Food Hygiene Refresher & Shortbread Biscuits
Recipe: Shortbread Biscuits
Focus Skills:
Revising personal hygiene and kitchen safety.
Following a written recipe step by step.
Weighing and measuring accurately with scales and spoons.
Shaping biscuits consistently.
Timing cooking using an oven timer.
Week 2 – Knife Skills & Vegetable Soup
Recipe: Fresh Vegetable Soup
Focus Skills:
Practicing safe use of different knives (paring, chef’s).
Uniform chopping for even cooking.
Reading a recipe to check ingredients.
Measuring liquids with a jug.
Adjusting seasoning to taste.
Week 3 – Pizza from Scratch
Recipe: Homemade Pizza (with dough)
Focus Skills:
Reading instructions to make and prove dough.
Measuring flour, yeast, and liquids correctly.
Rolling and shaping evenly.
Using knife skills for toppings.
Cooking pizza with confidence.
Week 4 – Yeast Baking: Currant Buns
Recipe: Currant Buns
Focus Skills:
Following a step-by-step yeast recipe.
Kneading dough effectively.
Portioning dough evenly.
Brushing with egg/milk wash.
Using timers to monitor baking.
Week 5 – Cooking a Full Meal: Cottage Pie
Recipe: Cottage Pie
Focus Skills:
Reading and following a multi-stage recipe.
Preparing mashed potatoes with correct texture.
Frying and seasoning mince safely.
Layering and assembling a dish.
Cooking to set timings.
Week 6 – No-Bake Tray Sweet
Recipe: Coconut Ice & Peppermint Creams
Focus Skills:
Weighing ingredients precisely.
Dividing mixtures evenly for portion control.
Using food colouring and flavourings safely.
Presenting sweets neatly for sharing.
Writing labels/boxes to take home.
Week 7 – Muffins & Sausage Rolls
Recipe: Banana Muffins, Homemade Sausage Rolls
Focus Skills:
Following two different recipes in one session.
Mixing muffin batter evenly.
Portioning mixture accurately into muffin cases.
Rolling and sealing pastry with filling.
Managing oven use for multiple bakes.
Week 8 – Cooking with an Air Fryer
Recipe: Chips, chicken goujons, vegetable fritters
Focus Skills:
Reading appliance instructions.
Setting temperature and timers.
Comparing cooking times with oven methods.
Cooking healthier versions of snacks.
Working as a team to present snack platters.
Week 9 – Celebration Cake Preparation
Recipe: Sponge Cake with Buttercream
Focus Skills:
Reading a full cake recipe independently.
Weighing ingredients for sponge layers.
Whisking to correct consistency.
Baking, cooling, and levelling cakes.
Preparing buttercream and practicing piping skills.
Week 10 – Making & Decorating a Celebration Cake
Recipe: Group Celebration Cake
Focus Skills:
Working through a multi-step recipe from start to finish.
Stacking, filling, and covering a cake smoothly.
Using piping, sprinkles, and simple decorations.
Teamwork and planning design together.
Presenting the finished cake at a celebration event.
Teaching Approach:
Increased use of written and visual recipes to promote independence.
More focus on accuracy in measuring, portioning, and timing.
Step-back support: tutors encourage learners to problem-solve.
Team cooking activities to build communication and planning.
Outcomes:
By the end of 10 weeks, learners will be able to:
Follow simple written recipes with minimal support.
Weigh, measure, and portion ingredients accurately.
Use knives and appliances safely and confidently.
Prepare complete meals and a variety of sweet and savoury dishes.
Bake, assemble, and decorate a celebration cake for a group event.
Show greater independence and pride in their cookery achievements.