Introduction
Discover the Flavours of Street Food – While Building Essential Cooking Skills!
Are you new to cooking or looking to boost your kitchen confidence? Our REHIS Elementary Cooking Skills course is the perfect starting point—and this time, it comes with a delicious twist: a Street Food Theme!
This practical short course is designed for anyone with little or no cooking experience. You’ll learn the basics of food preparation and cooking, while gaining valuable knowledge in food safety and hygiene practices.
By the end of the course, you’ll:
- Improve your basic cooking and preparation skills
- Build confidence in the kitchen
- Understand safe and hygienic food handling
- Create tasty, street food–inspired dishes
Accredited by REHIS – The Royal Environmental Health Institute of Scotland, this course offers a recognised certificate and a fun, hands-on learning experience.
Whether you’re cooking for yourself, your family, or thinking about a career in food, this course is a great place to start!
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Course code
SREC
Location
Dumfries and Stranraer Campus
Duration
Dumfries Campus – 3 evenings, 17:30 – 20:30
Stranraer Campus – 3 Afternoons 13:00 – 16:00
Price
£95.00
Availability
Location: Stranraer
Afternoon 1 – 16 Feb 2026 13:00
Afternoon 2 – 23 Feb 2026 13:00
Afternoon 3 – 02 Mar 2026 13:00
Location: Dumfries
Evening 1 – 04 Jun 2026 17:30
Evening 2 – 11 Jun 2026 17:30
Evening 3 – 18 Jun 2026 17:30
Entry Requirements
No formal entry requirements.
Aimed at those who are 16 years old and older.
Important Notice for All Course Attendees To attend and complete the course, you must bring valid photographic identification. Acceptable forms of ID include:
- A valid UK passport
- A full or provisional UK driving licence
Please note:
Failure to present a valid photo ID on the day may result in you being unable to complete the course.
This requirement is part of our compliance procedures and is essential for verifying participant identity.
Thank you for your cooperation.
Course Content
Evening One – Asian & Mexican Street Food
Focus: Marination, grilling, salad preparation, taco assembly
Dishes:
- Grilled Marinated Thai Chicken (Gai Yang)
- Crispy Duck with Watercress Salad
- Mexican Chipotle Chicken with Corn Tacos
Skills Developed: - Knife skills
- Marinade preparation
- Grilling techniques
- Salad balancing
- Taco assembly and seasoning
Evening Two – Fusion Street Food & Sweet Treats
Focus: Stir-frying, bao bun preparation, dessert frying
Dishes:
- Beef & Pepper Stir-Fry
- Sichuan Lamb with Bao Buns
- Mexican Churros
Skills Developed: - Stir-fry timing and technique
- Dough shaping and steaming
- Sweet batter preparation
- Deep frying and sugar coating
Evening Three – Critic Challenge & Assessment
Focus: Independent planning, execution, and feedback
Challenge:
- Each student prepares two portions of street food (starter & main or main & dessert)
- Dishes must include fish or poultry supplied by the college
- Students may bring additional ingredients (must be self-prepared and evidenced with photos)
- Recipes and time plans must be prepared in advance
- Students invite two guests to taste and complete feedback scorecards
Skills Developed: - Menu planning
- Ingredient budgeting
- Time management
- Presentation and plating
- Receiving and applying feedback
By the end of the course, participants will:
- Demonstrate basic cooking and food preparation skills
- Understand and apply food safety and hygiene practices
- Gain confidence in cooking independently
- Receive REHIS certification upon successful completion
Assessments
Assessment Methods
1. Continuous Practical Observation
- Throughout the course, participants are assessed informally by the tutor using checklists and visual/oral questioning to ensure competency in:
- Personal hygiene, safe use of equipment, following recipes, cooking methods, and food presentation [
- Food safety during preparation, storage, and cooking
2. Final Practical Cooking Task
-
- Concludes with cooking one or more dishes (e.g., 2-course meal) under timed or supervised conditions [
3. Informal Written or Oral Checks
- Tutors may ask participants to demonstrate understanding of procedures verbally or complete basic written checks or multiple-choice questions, particularly on hygiene and food safety
Progression
Delegates could progress on to the SCQF 5 Craft Baking course: Craft Baking (SCQF Level 5) | Dumfries & Galloway College (dumgal.ac.uk)
Course Contact Details
If you would like more information or to reserve a place on a course, please get in touch.
Telephone: 01387 734199
E-mail:shortcourses@dumgal.ac.uk
Booking Terms & Conditions | Dumfries & Galloway College (dumgal.ac.uk)