Fresh Pasta

This course will allow you to experience the art of making fresh pasta, such as; Ravioli, Tagliatelle and Linguini. You will have the opportunity to produce a tomato/creamed based sauce using the freshest ingredients to accompany the dish.

Academic Year: 2023/24
Course Code: 10156
Campus: Bangor, Downpatrick, Lisburn
Study Type: Part-Time
Education Level Further Education
Department: Hospitality & Catering
Course Overview
This course covers the basics of pasta making. Week 1 of the course is a tutor led cookery demonstration.

you are an amateur home cook or beginner to fresh pasta making.

a range of tips and techniques based on the weekly recipes.

Our highly experienced tutors and professional chefs who will share their passion, knowledge and skills in a multi-kitchen environment.   Our cookery school courses at SERC provide you with a fun and welcoming environment where you can learn with like-minded people.

your culinary skills with one of our other cookery school courses as you will have enjoyed the experience.

An apron, and your own ingredients based on the recipes provided by the tutor.

Enquiries Information

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Available Sessions

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Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

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