Food Skills and Techniques Course | Free Online Course | Alison

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Food Skills and Techniques

Learn the food skills and techniques needed to excel in the catering and restaurant industry with this free course.

Food and Beverage
Free Course
This course offers a broad overview of various food preparation skills and techniques. It starts with how to prepare stock and the various ingredients used for different types of stock. Then consider individual cuts of meat and the dishes for which each is most suitable. In addition, this course covers the sweeter side of cooking – baking. It will take you through some of the methods and skills needed to make a variety of desserts.
  • Duration

    6-10 Hours
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This free cooking course will cover a broad overview of various food preparation skills, cooking methods and more advanced techniques. One of the many building blocks for a chef to learn is making stock, an essential component in many dishes and the base for many sauces. Learn why, once a stock has been made, you need to follow the correct cooling down, storing and reheating methods in order to avoid bacteria growth. Next, see why sauces are crucial in marrying individual components and providing an explosion of flavour. Meat is the centre of many cuisines, courses and dishes so it is important to know the three categories domestic meat is usually divided into. Which is the generally the most prized and commands the highest prices? How does the quality differ depending on the type of animal it is derived from? How have breeders changed the qualities of certain meats to be leaner and lower in fat? Can some types of meats harbour a specific parasite that can cause serious health risks?

Poultry and seafood are also popular ingredients that, like meat, are significant sources of protein. The first group includes at least eight different types of birds and the course breaks down the most and least popular joints. It also covers what to look for when choosing seafood and how to tell if it is fresh or not. Gutting fish correctly is a crucial skill for all cooks to know, and the material will show you how to do so properly to avoid the guts releasing an enzyme that quickly spoils the fish. You will consider the types, anatomy and cooking of shellfish and cephalopods, which are also part of the seafood group. Finally, you will study the plethora of ‘side dishes’, including vegetables, grains and pasta. Learn how we have cultivated grains for centuries, including wheat, rice, quinoa, barley and many others, and see why pasta may be considered to belong to the grain family. Learn how combining flour and eggs or water creates pasta, and why making fresh pasta can produce a richer flavour.

Lastly, this free course focuses on desserts, many of which require highly specialised techniques to execute correctly. Whether made from chocolate or vanilla, or served hot to cold, being able to make a variety of desserts is crucial to being a well-rounded cook or chef. This course is essential for anyone who would like to brush up on their food skills in the kitchen, whether you are a home cook or a professional chef who is just starting out. By mastering the essential skills and techniques contained in this course, you will also be able to create your own dishes because you will have a solid foundation of methods and a knowledge of stocks, sauces, meats, side dishes and desserts. You will also conquer food waste and, of you own a restaurant or catering company, see how correct food storage and preparation can increase your gross profit. Stay-at-home parents, students, childminders and even carers can benefit from completing this beneficial food skills and techniques course.

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Preparing Stocks, Soups and Produce

Preparing and Cooking Meat


First Assessment

Preparing and Cooking Seafood

Preparing Grain, Pasta and Egg Dishes

Preparing Desserts and Pastries

Making Biscuits, Cakes & Dough

Second Assessment

Course assessment

Learning Outcomes

By the end of this course you will be able to:

  • Identify the 6 stages that stocks are made in
  • Discuss why it is crucial to thoroughly cook pork
  • Summarize the types of poultry commonly available
  • Indicate various types of flatfish and round fish
  • Classify different types of rice by their appearance
  • Recognize how pasta can be flavoured using a wide selection of ingredients
  • Explain the correct method of turning and folding puff pastry
  • Examine how and when fermentation occurs


All Alison courses are free to enrol, study and complete. To successfully complete this Diploma course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Diploma course, you have the option to acquire an official Diploma, which is a great way to share your achievement with the world. Your Alison Diploma is:

Ideal for sharing with potential employers - include it in your CV, professional social media profiles and job applications
An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning

Alison offers 3 types of Diplomas for completed Diploma courses:

Digital Diploma - a downloadable Diploma in PDF format, immediately available to you when you complete your purchase
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All Diplomas are available to purchase through the Alison Shop. For more information on purchasing Alison Diplomas, please visit our FAQs. If you decide not to purchase your Alison Diploma, you can still demonstrate your achievement by sharing your Learner Record or Learner Achievement Verification, both of which are accessible from your Dashboard. For more details on our Diploma pricing, please visit our Pricing Page.


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