This course has been accredited by RSPH (Royal Society for Public Health).
Through step-by-step information, this course aims to help you:
- understand the importance of careful planning for specific groups to ensure practical cooking sessions are successful
- differentiate cooking activities to ensure that all participants are able to benefit from and enjoy cooking activities
- think about the different strategies, approaches and set tasks you can incorporate to ensure participants are fully engaged in cooking activities
- become aware of the range of specialist equipment and utensils which may assist in enabling people to participate in practical cooking.