6 Weeks Sustainable Food Course @ Ballymaloe Cookery School
National Organic Training Skillnet (NOTS) in conjunction with Ballymaloe Cookery School “6 Weeks Sustainable Food Course” wish to offer eligible participants the opportunity to avail of this excellent training at the reduced rates.
The National Organic Training Skillnet is funded by member companies and the Training Networks Programme, an initiative of Skillnets Ltd funded from the National Training Fund through the Department of Education and Skills Therefore the fees for this course have been reduced by 25% for eligible participants.
Cost: Full cost of the course is €5995.00 however with NOTS funding, members will only pay the reduced fee of €4996.25 if eligible, directly to NOTS. To check eligibility or to book a place please contact N.O.T.S (National Organic Training Skillnets) on 071 964 0688 or email firstname.lastname@example.org.
Venue: Ballymaloe Cookery School, Shanagarry, Co. Cork, P25 R274
Dates: Monday, 5th of June 09.00am – Saturday, 15th of July 11.00am
The course format will be hands-on practical and theory sessions are held within the school and the farms outdoor classroom. Theory sessions vary between demonstrations, lectures, workshops and remote lecturers.
Participants spend time in the glasshouses, herb, vegetable and fruit gardens, our new urban garden, orchard, bakery, smokehouse, micro dairy and cookery school.This new 6 Week course at Ballymaloe Cookery School and Organic Farm teaches students how to build a viable future through food systems and culture. This is the first course that draws fully on all the extensive resources of The Ballymaloe Cookery School. This course provides students with a broader understanding for personal or professional application.
Participants learn to:
- Re-think food systems and culture.
- Re-learn how to live, cook and eat sustainably.
- Re-define what is possible through resource efficiency and technology.
Please see attached link for full course details: http://www.cookingisfun.ie/cookery-courses/sustainable-food-course
The carefully considered modules will help participants explore the dynamics between sustainable food systems, climate change, the environment, health and well-being.
Hands-on practical and theory sessions are held within the school and the farms outdoor classroom. Theory sessions vary between demonstrations, lectures, workshops and remote lecturers.
Participants spend time in the glasshouses, herb, vegetable and fruit gardens, our new urban garden, orchard, bakery, smokehouse, micro dairy and cookery school.
Some of the topics the course covers:
- Today’s food culture
- Food waste and forgotten skills
- Soil and compost - organic, biodynamic
- Seed saving
- Ocean and seas, marine conservation and fishing
- Nutrition and health, food versus medicine
- Rearing poultry and pigs
- History of food
- Food security
- Sustainable farming
- Markets - farmers and supermarkets
- The importance of bees
- Food trends and urban farming
- Tech and future farming
Participants are provided with a reading list that not only informs and educates but combined with practical skills, empowers graduates to realise a new way of living.
- help with growing food and raising animals
- learn to cook and eat sustainably, using foundation techniques to make the most of every scrap and prepare delicious food
- learn efficient use of resources within circular economy principals
- acquire knowledge that expands their education about food systems
- be better placed to help change how people think about food
- be encouraged to collaborate to create change and pass on their skills
- build connections within a progressive and international food community, spanning teachers, guest lecturers, partner organisations, producers, trading communities, Ballymaloe Cookery School alumni and fellow students