Asian group

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.

Please note:
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