Latest News
19th November 2009
Cookery course gives residents food for thought
From left to right: Laura Earle, Phillida Barrett, Sally Bedford, Lisa Latham and Henry Horby
ADULTS with learning difficulties are being taught about kitchen safety and healthy eating in a bid to give them greater independence.
Vital skills are being taught at Muir Group Housing’s supported scheme Rowlands Lodge, in Liverpool Road, Chester, where adults with learning and physical disabilities as well as mental health problems live in supported housing.
After successfully piloting the British Nutrition Foundation’s Food Life Skills course last year, the project is once again giving tenants the chance to gain hands-on experience with different ingredients, develop basic cooking techniques and gain the confidence to prepare healthy food.
Taking part in this year’s course, Laura Earle, said: “It is the first time that I have made naan bread with coriander. It was delicious and I am looking forward to making it when I come to live at Rowlands Lodge. I cannot wait to make the Christmas cake for my family this Christmas.”
Last year a Muir Group Housing tenant from Rowlands Lodge and two former tenants, who had moved into general let accommodation, successfully completed the course. This year two tenants, Sally Bedford and Henry Horby, are being joined by Laura Earle from nearby housing provider Carr-Gomm.
Deputy manager Lisa Latham, who helped develop the course at Rowlands Lodge, said: “We are committed to enabling residents to develop the skills necessary to live independent stable lives and the Food Life Skills course has proved to be an exciting and engaging learning tool in their development.
“Many of our tenants have limited experiences of working safely within a kitchen environment and creating healthy meals so the course is a great introduction to the world of cooking.
“It is fantastic to see the students transform from nervous novices to confident cooks and we want them to go away feeling that cooking your own meals can be fun, easy, less expensive and more nutritious.”
