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10 Week Introduction to Culinary Arts
44 MURRAY STREET WOODBROOK/TRINIDAD/W.I
T / + 868 628 5928 E / [email protected]
W / www.thebakingacademytt.com
Introduction to Culinary Arts
Lesson 1 – BASIC KNIFE SKILLS Lecture - Food handling and Food Safety Lesson 2 – STOCKS Lecture - Food Costing and Menu Planning Lesson 3 – SOUPS Lesson 4 – SALADS AND DRESSINGS Lesson 5 – MOTHER SAUCES Lesson 6 - SAUTE, PAN FRY AND PAN SAUCES Lesson 7 – GRILLING Lesson 8 – ROASTING Lesson 9 – BRAISING AND STEWING Lesson 10 - FISH BUTCHERY AND SHELLFISH PREP AND COOKERY Lesson 11 – STEAMING AND POACHING Lesson 12 – RICE, GRAINS AND LEGUMES Lesson 13 – BASIC PASTRY AND BREAD Lesson 14 – EGG AND BREAKFAST COOKERY Lesson 15 – CUISINE FOCUS – FRENCH Lesson 16 – CUISINE FOCUS – ITALIAN Lesson 17 – CUISINE FOCUS - ASIAN Lesson 18 – EXAM AND MARKET BASKET CHALLENGE Lesson 19 – GRAND BUFFET PREP 1 Lesson 20 – GRAND BUFFET PRESENTATION AND GRADUATION
"Our love affair with food requires greater technical skill and knowledge.
We have created an outstanding facility, with rigorous curriculum,
taught by trained chef instructors.
Come...bring your passion!"
This Program was created with the Culinary Novice in mind. It is designed to provide students with the
essential cooking techniques and culinary grounding to master classic and modern cooking techniques. You will
learn all the important cooking methods from simple roasting to mousse making. As you advance through
the series, you will gradually come to understand each cooking concept.
Over the course of seventeen lessons, you will have a firm grasp of ingredients and equipment, know why things happen, prepare popular dishes from specific
cuisines, learn the basics of plating and also learn how to correct mistakes. Most importantly, you will gain the
experience you need to cook with confidence and pleasure, without relying strictly on recipes.
Meet Our Chef
STEPHANIE TEEKARAM
Our Classroom
Our small classroom guarantees individual attention. We assure you the finest culinary
experience to rival that of any international culinary and baking academy. There are no additional or
hidden fees for international students.
TUESDAY 7TH JANUARY 2020 - WEDNESDAY 18TH MARCH 2020
TUESDAY & WEDNESDAY 4PM-9PM
A PRIVATE CULINARY EXPERIENCE
Stephanie attended the Institute of Culinary Education (ICE) where she graduated with Diplomas in Culinary
Arts (2004), Pastry and Baking (2005) and Restaurant Management (2006). In 2007, she left ICE to begin her
career as a Pastry Chef. Featured in the New York Times and CNN.com, she has
worked as a personal chef in New York and has also been the Executive Pastry Chef at several New York
restaurants, including Kutshers Tribeca, Kitty's Canteen and Ralph Lauren's Polo Bar.
Cost
Tuition $14,500
Includes Uniforms, All Textbooks and learning materials, recipes and ingredients.
Payment in full less 5% $13,775.00 2 Monthly Payments: $7250.00 per month
Non Refundable Registration Fee of $850.00 Applied to Tuition Fees