Amateur Program - Certificate In Culinary Techniques

Passion always finds a way. It is one of the greatest forces that has the power to push you to your limits, and beyond...

If you have a dream to follow or a thing to change, passion becomes a force that gives you the courage to take risks.

Whether you are a serious Food enthusiast, stay-at-home parent or passionate about taking your Food skills to the next level, the Amateur Program at ICCA Dubai equips you with the right knowledge and hands-on skills to get the fundamentals right...

‍Overview

‍The ICCA Dubai's Amateur Program (Certificate in Culinary Techniques) in Cookery or Patisserie provides hands-on skills, knowledge and confidence to create outstanding culinary creations...

These cooking and baking classes incorporate many of the 250 essential techniques introduced in Classical Culinary Arts, apart from learning to execute Standard Recipes, Food Safety & Safe Food Storage.

All equipment, ingredients and protective gear are provided for along with the standard recipe cards for all the classes.

‍1. Certificate in Culinary Techniques: Cookery

‍The curriculum of this program is based on Classical and Contemporary Preparations that help you create a variety of delicate Appetizers and scrumptious Main Courses.

The course duration is 176 hours that can be taken up either on Weekdays - Tuesdays & Thursdays from 9:30 AM to 12:30 PM or Weekends - Saturday from 9:30 AM to 4:30 PM.

Course Plan & Subjects

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(a) Introduction to Kitchen Operations

• Introduction to The Hospitality & Catering Industry
• Introduction to Basic Kitchen Procedures
• Safety at Work
• Food Safety in Catering
• Introduction to Nutrition

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(b) Stocks

• White Stock
• Brown Stock
• Fish Stock

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(c) Mother Sauces & Derivatives

• Hollandaise - Bearnaise
• Béchamel - Mornay
• Tomato Sauce - Provencal
• Veloute - Normande
• Espagnol - Demi Glace, Bordelaise

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(d) Soups

• Cream Soups - Cream of Mushroom
• Clear Soup - Consomme
• Broth - Minestrone
• Puree Soups - Roast Pumpkin Soup
• Cold Soup - Gazpacho
• Seafood - Bisque

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(e) Salads

• Classical Vinaigrette Based Salads - Nicoise, Greek Salad, Rocket Fennel and Red Radish Salad with Berry Vinaigrette
• Classical Mayonnaise Based Salads - Waldorf Salad, Russian, Coleslaw

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(f) Appetizers

• Hot Appetizers - Filo Triangles, Ratatouille Tarte Tatin, Vol-au-Vents, Mini Quiches, Spring Roll, Lamb Sambosa,
• Stuffed Cold Appetizers - Sushi

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(g) Farinaceous

• Rice - Nasi Goreng, Riz Pillaf, Risotto
• Polenta
• Couscous
• Egg Noodles

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(h) Breakfast Preparations

• Waffles
• Pancakes
• Egg Preparations - Fried Eggs, Boiled Eggs, Scrambled Eggs, Omelette, Frittata, Eggs Benedict, Eggs Florentine

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(i) Pasta

• Sauces - Bolognese, Pomodoro, Pesto, Carbonara, Alfredo Gnocchi
• Fresh, Stuffed Pasta - Cannelloni, Lasagne, Ravioli

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(j) Poultry

• Theory Poultry
• Jointing, Trussing, Stuffing & Roasting
• Ballotine of Chicken
• Grilled Supreme with Mushroom Veloute and Accompaniment
• Pollo Parmigiana
• Chicken Fricassee

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(k) Meat

• Theory Meat
• Lamb Chops
• Navarin of Lamb
• Steak with Bearnaise & Pepper Sauce and Accompaniment
• Beef Stroganoff
• Slow Roasted Meat Loaf
• Stuffed Roulade of Beef

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(l) Seafood

• Theory Seafood
• Batter Fried Fish
• Paupiette of Sole with Prawn Salpicon
• Fish Menuiere with Lemon Butter Sauce
• Salmon Steak with Mushroom Sauce
• Calamari Fritti
• Crab Bouillabaisse with Rouille
• Paella Marinara

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2. Certificate in Culinary Techniques: Patisserie

‍The curriculum of this program focuses on the details and techniques involved in getting the product right, from delicate Crepes and Soufflés to Cakes and Parfaits.

The course duration is 176 hours that can be taken up either on Weekdays - Tuesdays & Thursdays from 9:30 AM to 12:30 PM or Weekends - Saturday from 9:30 AM to 4:30 PM.

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Course Plan & Subjects(a) Introductory Class

• Introduction Units, Conversions, Metric and Imperial System of Measurement
• Ingredients

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(b) Short Crust Pastry

• Fruit Tartlet with Crème Patisserie
• Apple Pie
• Chocolaté Tarte
• Quiche Lorraine

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(c) Lamination Technique - Puff Pastry

• Puff Pastry Folding
• Turnovers
• Jalousie
• Cheese Straw
• Palmiers
• Pineapple Tarte Tatin

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(d) Using Filo Pastry

• Pear & Raisin Strudel with Cream Anglaise
• Filo Cups with Caramel Nut Filling
• Filo Triangles

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(e) Choux Pastry

• Éclairs Profiteroles / Choux Buns
• Crouquembouche

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(f) Meringue

• Vacherin / Fruit Baskets with Lemon Curd
• Mervielleux
• Eton Mess
• Pavlova
• Almond Macaroons

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(g) Introductory Class

• Cakes and Cookies

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(h) Cookies

• Anzacs, Langue Du Chat / Cats Tongue, Biscotti, Choc Chip Cookie, Sesame Tuile, Ginger Nuts Almond Cookies, Sable a la Poche / Piped Butter Cookies /  Vanilla-Choc Swirls, Butter Cookies

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(i) Bars & Squares

• Florentine Slice
• Date and Caramel Slice
• Flap Jack
• Muesli Bar

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(j) Foaming Cakes

• Black Forest Gateau
• Swiss Roll

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(k) Creaming Cakes

• Sour Cream Coffee Cake
• Old Fashioned Cherry Cake
• Upside Down Pineapple Cake
• Victoria Cake / Pound Cake

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(l) All Together Cakes

• Carrot Cake
• Banana Loaf

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(m) Cup Cakes

• Red Velvet Cup Cake
• Sticky Date Pudding
• Chocolate Cup Cake
• Apple Oat Cinnamon Muffin

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(n) Yeast Goods

• Introduction to Yeast Goods
• Lean Fermented Doughs - Whole Meal Seeded Loaf / Multi-Grain/Loaf, Focaccia, Grissini, Pizza / Calzone
• Enriched Fermented Doughs - English Muffins, Doughnuts Soft Roll, Cinnamon Roll / Chelsea Bun, Brioche, Savarin / Baba
• Unfermented / Quick Doughs - Savoury Muffins, Scones Soda Bread (Corn Bread), Naan, Paratha

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(o) Chocolate

• Origin of Chocolate (Theory)
• Tempering, Chocolate Garnishes, Chocolate Truffles Finishing Truffles, Dipping Marzipan, Fruits, Rochers & Medallions

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(p) Introductory Class

• Hot & Cold Desserts (Theory)

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(q) Cold Desserts

• Chocolaté Mousse, Fruit Mousse, Cold Lemon Soufflé, Tiramisu, Cold Cheese Cake, Vanilla Panacotta, Coffee Parfait, Coconut Sago Pudding

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(r) Baked Desserts Served Cold

• Caramel Custard
• Crème Brulee
• Baked Cheese Cake with Berry Coulis

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(s) Hot Desserts

• Hot Chocolate Fondant, Apple Crumble, Steamed Treacle Pudding, Cobbler, Umm Ali, Rice Pudding, Bread Pudding / Cabinet Pudding, Baked Alaska, Baked Soufflé, Clafoutis, Fruit Fritters with Toffee Sauce, Crepes Suzette, Poached Fruits

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(t) Introduction to Kitchen Operations

• Safety at Work
• Introduction to Nutrition
• Food Safety in Catering

3. Certificate in Culinary Techniques: Patisserie Fast-track

This program covers the exact curriculum as the Amateur Patisserie Program, except that you will be completing the entire course in just 6 Weeks, from Saturday to Wednesday -  8:15 AM to 5:00 PM and on Thursday -  9:00 AM to 12:30 PM.

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For information on the fees structure of the Amateur Program, kindly request a callback to help explain and guide you through the admissions process.

‍Accreditation & Recognitions

‍It goes without say that an educational institute is primarily evaluated from its Accreditation & Recognitions.

• City & Guilds, London Accredited

The ICCA Dubai has both an Approved and Accredited Centre status from the City & Guilds, London. Established in 1878, City & Guilds is the World’s largest Vocational Education Awarding Body & certifies over 1.3 Million students annually around the globe and helps increase value proposition and competitiveness within the global market.

City & Guilds qualifications are a global benchmark for vocational excellence, integrity & quality assessment and come along with the City & Guilds Europass Certificate Supplement.

City & Guilds Accreditation is recognized as a sign of quality in over a 100 countries around the world!

• World Association of Chefs Societies (WorldChefs) Recognized

The ICCA Dubai has been featured amongst the “Top 10 Culinary Institutes in the World” and awarded the “Recognition of Quality Culinary Education” by the World Association of Chefs Societies (WorldChefs), a Global Authority on Food Standards.

The “Recognition of Quality Culinary Education” award seeks to recognize the training and education that meet or exceeds the Culinary Standards Education established by WorldChefs.

The WorldChefs recognition provides a competitive advantage and assures employers of a candidate’s Quality Culinary Education.

• KHDA Licensed Institute

All Programs delivered at The ICCA are recognized by The Knowledge and Human Development Authority (KHDA), Ministry of Education, Government of Dubai.

‍International Student Visas & Accommodation (applicable only for Patisserie Fast-track)

‍The ICCA Dubai sponsors & provides all its International Students with the Dubai U.A.E Student Visa that are in line with the duration of the Course Program selected.

These visas are made available as part of the International Student Package Offer and issued well in time before the course start dates.

The processing of Visas are subject to submission of prescribed information and supporting documents, details of which are all provided as part of the Student Admission procedure.If you have any questions about Student Visas, we request you to kindly email our Admissions Deportment to enquiry@iccadubai.ae.

• ICCA Dubai Student Accommodation

The ICCA Dubai has a full-fledged hostel facility for its International resident students, located in the heart of the city, near the famed Mall of the Emirates with all modern amenities and facilities, for a comfortable and homely stay with separate apartments for males & females.

The hostel accommodation facilities are fully furnished, serviced, air-conditioned and on a sharing basis. Hostel accommodation facilities for International Students are arranged on request or as part of the International Student package offer.

The School is located very close to the hostel facilities and is about 8 to 10 minutes away by the Dubai Metro.

• Airport Pick Up Services

ICCA Dubai offers a free airport pick-up service for its international students who opt for hostel accommodation facility. The airport transfer operates from the Dubai International Airport Terminals 1, 2 & 3, to the student hostel accommodation facilities. Students are required to provide the Student Services Officer, with their flight details at least one week in advance.