All about our cooking groups
Come along to our cookery classes to learn about cooking with others in your own age group. You are eligible to participate if you are aged 18-35 and have a learning disability and/or autism.
Our industry-experienced cookery trainer will teach you how to prepare and cook healthy and tasty meals and snacks as well as the occasional sweet treat! Our cookery classes are hands-on, flexible and person-centred so are suited to all levels of need and ability.
Covering many topics, skills and techniques from within the catering industry, our classes also develops self-sufficiency and confidence within the kitchen, skills which can be used at home. Our groups are also a great opportunity for making new friends as everyone cooks, eats and tidies up together.
We welcome social work referrals, however there could be other opportunities for funding and there are also some free placements available too.
Places are limited and in high demand. Please get in touch by clicking on Contact Us for more information.
More Information
Our cookery programme is delivered in a new, state of the art, training kitchen in The Kinning Park Complex. The Kinning Park Complex has been renovated and is now fully accessible. The trainees have the opportunity to gain the Introduction to Food Hygiene Award which is accredited by REHIS (Royal Environmental Health Institute of Scotland), which is an industry recognised qualification.
The programme is very “hands on” and participants are encouraged and enabled to learn how to prepare a meal, whilst working safely in a kitchen environment. Many of our trainees have developed a love of cooking or baking, which has led to some of them moving on to college, volunteering opportunities or even employment. But for many of the trainees it’s the independent living skills which attract them to the programme, and the ability to develop wider skills such as team work, communication and decision making.
Not only does the programme deliver cooking skills, but a number of other topics are covered such as knife skills and use of equipment, nutrition – making healthy choices, selecting and understanding recipes, menu planning and serving and customer service.
Groups are small and tailored to the needs of the particular intake where possible.