Certificate in Commercial Cooking

Course Description

This five-month certificate course educates the student with the theoretical foundation and professional skills to prepare him in the exciting field of Culinary Arts. A 14:1 student to chef instructor ratio assures the student of a personalized learning experience. All of the student's time is spent immersed in the Academy's state-of-the-art kitchens, where they shall be trained – HANDS-ON – in the Standards of Professional Kitchen Operations and the different Cooking Methods and Technique. The student shall have an on-the-job training, to give them an actual experience in working in kitchens of the finest restaurants and hotels. Graduates of this program shall have gained the necessary skills to work confidently as line cooks in any kitchen here and abroad.

Session Topics

• AICA Orientation
  
• School Code of Conduct
  
• Introduction to Nutrition
  
• Introduction to Food Science ( A Study on the Technical Aspects of Cooking)
  
• Weighing & Measuring
  
• HACCP System (Hazard Analysis Critical Control Point – Food Safety System)
  
• Basic Culinary Terms
  
• Basic Ingredients
  
• Basic Equipment
  
• Standard Professional Kitchen Operating Procedures
  
• Knife Handling Skills
  
• Butchery (Meats & Seafood Fabrication)
  
• Basic Egg Cookery (Different Ways of Cooking Eggs & Breakfast Preparation)
  
• Cooking Methods & Techniques (Basic Moist Heat & Dry Heat Cooking Methods)
  
• Introduction to Baking & Pastry – different types and methods of preparing breads and pastries
  
• Garde Manger