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COURSES WE OFFER

With both theoretical learning and hands-on experience in small classes, you will develop the standards of great chefs and become an expert in international cuisine. In the application kitchen, you will apply what you have learnt from the chefs in the demonstration kitchen. The practical work includes real-life experience with the organization of culinary events taking place both inside and outside of the school.

CULINARY ARTS ACADEMY FULL TIME COURSES PROGRAMME

COURSE DURATION COURSE PROGRAMME COURSE DETAILS
  1. City & Guilds
  2. CAA
  3. Ministry of Higher and Tertiary Education-NFC
1 Year CERTIFICATE
  1. Catering Studies and Commodities
  2. Pastry Theory
  3. Food Preparation Practical
  4. Pastry Practical
  5. Food Safety, Hygiene & Nutrition
  6. Principles of Accounting & Costing
  7. French
  8. Business Communication
1.City& Guilds
2.CAA
6 Months (Intensive Training) or

1 Year (Normal)

DIPLOMA
  1. Catering Studies
  2. Pastry Theory
  3. Food Production
  4. Pastry Practical
  5. Principles of Management
  6. Principles of Marketing
  7. Principles of Accounting & Costing
1.City& Guilds
2.CAA
1 Year ADVANCED DIPLOMA
  1. Work Related Learning
  2. Production Management
  3. F & B Management
  4. Human Resources Management
  5. Food Science
  6. Culinary Arts
  7. Purchasing & Stores Management

 

SHORT COURSES

SHORT COURSES DURATION COURSE DETAILS
Basic Cooking 1 month
  • Hygiene and Safety
  • Basic Cuts of Vegetables
  • Stocks,Soups ,Sauces and Salads
  • Beef Dishes
  • Poultry Dishes
  • Fish Dishes
  • Pork Dishes    :Using various methods of cooking.Accompanied with agreeable various sauces
  Intermediate Cookery   1 month
  • 2ND Level Cooking
  • Consolidation and Reinforcement of Basics
  • Starters or Hors d’ouevres
  • Two course menus ie Starters and Main course
  • Garnishes
  Advanced Cookery   1 month
  • Contemporary  Cuisine/Dishes

3-4 Course menus:

  • Starter
  • Soup
  • Main Course
  •  and Dessert

Contemporary garnishes

Chef Development Program (CDP) 3 Months
  • Kitchen Management Principles
  • Control in the Kitchen
  • Motivation
  • Costing and Standard
  • Menu Planning
  • Menu Engineering
  • Health Foods and Special diets
  • Food Production
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