ICCA Dubai | Abu Dhabi - Capital Catering - Proposal for Scholarship Prorgram

TRAINING PROPOSAL FOR EMIRATI CHEFS

Welcome to ICCA, the Middle East’s premier, award-winning institution for vocational education and training in the Culinary Arts. Our industry-centred professional programs are specially designed for those aspiring to enter the hospitality industry as qualified chefs, for industry professionals seeking career advancement, and for entrepreneurs looking for a comprehensive understanding of commercial food production operations. Our Diplomas in Advanced Culinary Arts in Cookery / Baking and Pâtisserie are based on classical continental cuisine, and are approved by City & Guilds, UK; recognised by the Knowledge & Human Development Authority (KHDA) of the Government of Dubai; and have received the Recognition of Quality Culinary Education by the World Association of Chefs’ Societies (Worldchefs). ICCA’s outcome-driven vocational training programs impart international industry-standard knowledge and skills that are delivered in state-of-the-art training kitchens. Hands-on learning, together with globally recognised qualifications, assure internships and work placements with the UAE’s top hospitality brands. They also provide the essential understanding and practical exposure to aspiring food entrepreneurs. 07 ICCA / DP / V17.0 / 08 / 2023

About Us 09 ICCA / DP / V17.0 / 08 / 2023 Established in 2005, ICCA is an internationally renowned world-class culinary learning centre, delivering programs at the Professional, Amateur and Artisanal levels. The extensive range of outcome-driven courses here are specially designed to equip students with industry-standard knowledge, skills and expertise, along with globally recognised certifications. As the pioneering Technical Vocational Education and Training (TVET) Centre in the culinary arts in the Middle East, ICCA has been featured among the top culinary institutes of the world, and has received numerous accolades and awards for its innovative initiatives, quality training and continued excellence. These include the City & Guilds, UK, Lion Award, the International Centre of the Year, also known as the ‘Oscars of Skills’; the City & Guilds, UK, International Centre for Excellence Award (Middle East); the Middle East Broadcast Pro Best Digital Initiative of the Year; the WorldChefs Recognition of Quality Culinary Education; BBC Good Food ‘Çulinary School of the year 2016’ and several Guinness World Records. The state-of-the-art, purpose-built professional training kitchen at ICCA’s flagship centre in Dubai has also received the Middle East Interior Design Awards for Public and Institutional and Sustainable Interior Design Initiative. ICCA has trained more than 10,000 student chefs from over 90 countries in various courses, who have gone on to excel in the food industry in the UAE and beyond, as successful chefs, restaurant owners, hospitality managers, entrepreneurs, food stylists, food writers and more. Committed to giving back to society and helping change lives for the better, the ICCA Dubai Culinary Scholarship Program, the Annual One Million Dirhams Continuing Education Award for the UAE Young Industry Chefs, was set up in strategic partnership with the Emirates Culinary Guild, City & Guilds, London, UK, and WorldChefs. Since 2015, this industry scholarship initiative at an outlay of USD 2.00 million has given more than 200 young, talented and deserving but underprivileged chefs an opportunity to complete a Professional Program along with an international qualification. Serenity Hospitality Serenity Hospitality Owned by Sanad Abu Dhabi delivers world-class professional and personal culinary learning at its state-of-the-art training kitchen facility in Abu Dhabi, in association with the International Centre for Culinary Arts - ICCA Dubai, under the name and style International Centre for Culinary Arts - ICCA Abu Dhabi. The International Centre for Culinary Arts - ICCA Dubai & Abu Dhabi

ICCA is an approved centre of City & Guilds, UK, the world’s largest awarding body. Established in 1878, City & Guilds certifies more than 2 million students annually the world over. Courses approved / accredited by City & Guilds, UK, are recognised as a sign of quality and standards in more than 100 countries around the world. ICCA has received Worldchef’s “Recognition of Quality Culinary Education” award, a credit that indicates that the training and education provided at ICCA meets or exceeds the standards of culinary education established by the World Association of Chefs’ Societies (Worldchefs), a network of more than 100 global chefs’ associations, representing 10+ million professional chefs worldwide. City & Guilds, UK World Association of Chefs Societies (Worldchefs) ICCA / DP / V17.0 / 08 / 2023 All programs o ered by ICCA Dubai are recognised by the Knowledge and Human Development Authority (KHDA) of the Dubai Government, and delivered under its Educational Service Permit. The KHDA is the main government body that oversees the quality of private education in Dubai, with the goal of creating a high-quality education sector that is focused on happiness and well-being. Knowledge and Human Development Authority (KHDA) All programs o ered by ICCA Abu Dhabi (Serenity Hospitality) are recognised by the Abu Dhabi Centre for Technical and Vocational Education and Training (ACTVET) of the Abu Dhabi Government, a licensing and regulatory body, which oversees entities that provide accredited educational and vocational training programs, in line with the best international standards, to prepare students for the industry. Abu Dhabi Centre for Technical and Vocational Education and Training (ACTVET) Accreditation & Recognitions 12

13 ICCA / DP / V17.0 / 08 / 2023 As the leading culinary institute in the Middle East, ICCA has become internationally renowned as an icon of world-class culinary education, o ering an exceptional learning experience. The remarkable number of prestigious international, regional and national awards, accolades and recognitions received stand testament to our proven qualities of leadership, innovation and continued excellence. We are what the World says… Awards & Accolades

Your first step to becoming a professional chef, this program gives you hands-on knowledge, skills and intensive training from industry-experienced chef instructors. It helps students gain employment in the food industry as Commis or Assistant Chefs and gives entrepreneurs the exposure necessary to set up a food business of international standards. Master the fine skills required to become a successful professional pastry chef. This course provides hands-on training from industry-acclaimed bakers and pastry chefs using state-of-the-art equipment, helping you refine your skills and acquire comprehensive knowledge of commercial baking and pâtisserie. Master e ective commercial kitchen operations and management after completing a Professional Program in Cookery, Baking and Pâtisserie, or both. This course is deal for managers and entrepreneurs to become proficient at e ectively planning, organising and managing kitchen operations. Courses O ered A Diploma in Advanced Culinary Arts - Cookery Level 2 Diploma in Food Preparation and Culinary Arts Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie Level 3 Advanced Diploma in Culinary Arts and Supervision Become A Professional Chef! Become A Professional Pastry Chef! Present and Manage Better... A Diploma in Advanced Culinary Arts - Baking & Patisserie An Advanced Diploma in Elevated Gastronomy and Kitchen Management 15 ICCA / DP / V17.0 / 08 / 2023

17 ICCA / DP / V17.0 / 08 / 2023 Sara Al Sudairy Television Anchor & Host

Level 2 Diploma in Food Preparation and Culinary Arts A Diploma in Advanced Culinary Arts - Cookery Get a thorough understanding of the basic and advanced culinary techniques of classical continental cuisine. Learn to cook a variety of soups, salads, appetisers and entrées, along with an introduction to baked goods and desserts, in our state-of-the-art professional kitchen. Start your culinary career as a certified professional chef with assured internships and work placements in the UAE’s top hospitality brands, and gain the essential knowledge and skills to become a successful food entrepreneur. City & Guilds, UK Level 2 IVQ – Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01) By completing this professional chef training course, you will receive an International Vocational Qualification (IVQ) Level 2 – Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01) from City & Guilds, UK. Course Overview Qualification & Outcome The WorldChefs Certification is the first and only global chef certification, designed by WorldChefs and quality assured by City & Guilds, UK. It is an international benchmark for chefs to have their skills and experience recognised, and for employers to credibly verify achievements using digital credentials. 19 ICCA / DP / V17.0 / 08 / 2023 WorldChefs Global Culinary Certification - Professional Cook (Commis Chef) Level Become A Professional Chef!

21 ICCA / DP / V17.0 / 08 / 2023 Course Plan Hospitality Industry Kitchen Operation Safety at Work Food Safety in Catering Healthier Foods and Special Diets Catering Operations, Costs and Menu Planning Prepare, Cook and Serve Stocks, Sauces and Soups Prepare, Cook and Serve Salads, Sandwiches and Appetizers Prepare, Cook and Serve Vegetable, Fruits, Eggs and Farinaceous Dishes Prepare, Cook and Serve Poultry Prepare, Cook and Serve Meat Prepare, Cook and Serve Seafood Exposure to Baking and Pâtisserie for Hot Kitchen Chefs Orientation to the Hospitality Industry and Exposure Stints in Dubai

22 ICCA / DP / V17.0 / 08 / 2023 Theory learning modules with hands-on practical training Course Delivery Plan Introduction to the Hospitality Industry and Kitchen Operations Use Basic Methods of Cookery Organise and Prepare Food Food Safety and HACCP in Catering Follow Health, Safety and Security Procedures Sustainability in Food Production Prepare Foods to Meet Special Dietary and Cultural Needs Presentation of Food and Assembling of Bu ets Menu Planning, Costing and Catering Control Understand Business Success Provide Guest Service Understand Own Role in Self-Development Theory Prepare Stocks Prepare Stocks, Sauces & Soups Classification and Uses Techniques and Equipment Used in Food Production Foundation Liquids Thickening Agents Cooking and Finishing Techniques Accompaniments and Garnishes Hygiene Best Practices White Brown Fish Vegetable Court-bouillon This section covers Classification, Selection, Cuts and Their Uses, Techniques, Equipment and Tools, Accompaniments, Garnishes, Hygiene Best Practices, Health and Safety practices, Nutrition and Dietary Implications, and Sustainability Practices. These practical classes are specially designed to include current technology, equipment and ingredients used in the industry, such as sous vide, dehydration, smoking, curing and molecular gastronomy, as well as ingredients and techniques for elevated and contemporary presentation of the classics. Introduction to Practical Cookery Introduction to Hospitality and Hot and Cold Kitchen Operations

Theory Prepare Salads Prepare Salads, Appetizers and Sandwiches Classification and Types Ingredients and Components Preparation, Finishing and Presenting Techniques Special Tools and Equipment Hygiene Best Practices Vinaigrette-Based Salads Mayonnaise-Based Salad Prepare Appetizers Hot Appetisers Baked Appetisers Cold Appetisers Assorted Canapés Traditional and Contemporary Presentation Prepare Sandwiches Variety of Sandwiches Traditional and Contemporary Varieties Vegetable and fruit cookery Using a Variety of Vegetables with a Variety of Cooking Techniques Grain and farinaceous cookery Eggs and breakfast cookery Egg-Based Dishes Breakfast Dishes Vegan Breakfasts Modernist Techniques Grain-Based Dishes Dried Pasta Dishes Potato-Based Dishes Fresh Pasta Dishes Theory Prepare Vegetable, Eggs & Farinaceous Dishes Classification, Types and Purchase Specifications Storage and Handling Preparation, Cooking and Finishing Techniques Special Tools and Equipment Hygiene Best Practices Pulse and legume cookery 23 ICCA / DP / V17.0 / 08 / 2023 Prepare Soups Purée Soups Cream Soups Cold Soups Seafood Soups Clear Soups Prepare Sauces White Roux–Based Blond Roux–Based Brown Roux–Based Warm Emulsion Cold Emulsion Tomato-Based Broths

Chicken, duck, quail and o al cookery Jointing, Trussing, Spatchcocking and Rendering Plated Main Courses with Accompaniments Classical Preparations Based on Cut of Poultry, Method of Cookery and Technique Traditional and Contemporary Presentation Theory Select, Prepare & Cook Poultry Types of Poultry and Game Birds Quality Points, Cuts and Purchase Specifications Preparation, Cooking and Finishing Techniques Special Tools and Equipment Hygiene Best Practices Nutritional Aspects Sustainable Consumption Seafood cookery Selection and Cleaning of Di erent Varieties of Seafood (Fish, Crustaceans and Molluscs) Plated Main Courses with Accompaniments Classical Preparations Based on Cut of Poultry, Method of Cookery and Technique Theory Select, Prepare & Cook Seafood Classification of Fish and Shellfish Quality Points, Cuts and Purchase Specifications Preparation, Cooking and Finishing Techniques Special Tools and Equipment Hygiene Best Practices Nutritional Aspects Sustainable Consumption Lamb, beef and o al cookery Plated Main Courses with Accompaniments Classical Preparations Based on Cut, Method of Cookery and Technique Theory Select, Prepare & Cook Meat Types of Meat and Their Sources Quality Points, Cuts and Purchase Specifications Preparation, Cooking and Finishing Techniques Special Tools and Equipment Hygiene Best Practices Nutritional Aspects Sustainable Consumption 24 ICCA / DP / V17.0 / 08 / 2023

Patisserie Production of Baked Goods and Desserts Short Crust Pastry Pu Pastry Choux Pastry Variety of Cakes Using Di erent Techniques Yeast Goods Cold Desserts Baked Desserts Theory Exposure in Pâtisserie for the Hot Kitchen Chefs Introduction of Ingredients Used in Baking and Dessert-Making Types of Pastry, Cakes, Yeast Goods and Desserts Principles of Pastry, Cakes, Yeast Goods and Dessert-Making 25 ICCA / DP / V17.0 / 08 / 2023 ICCA’s specially designed, hands-on and intensive training curriculum is application-focused and outcome-driven, with industry-centred activities that simulate a professional work environment. All of our courses are delivered under the guidance of international chef instructors who have vast industry experience and are certified by City & Guilds, UK. This program is primarily available as a full-time intensive three (3) months training program or also on a part-time weekend basis taking approx. twelve (12) months to complete. The classes run 9 hours a day, 4 days a week on a full-time basis, from 07.30 AM to 05.30 PM, Monday through Thursday. Friday & Saturday is the weekly holiday. Class Delivery The student intakes for the full-time program are held every six weeks. Kindly refer to Program Start Dates for upcoming intakes. The weekend program is held on Sundays and runs in a cycle with admissions open throughout the year. Eligibility 18 years and above, 10th standard education Must know to read, write and speak English, as medium of instruction is English and all examinations are conducted in English.

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27 ICCA / DP / V17.0 / 08 / 2023 Ashrar Ahmed Head Chef At Junoon, Shangri La Dubai

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29 ICCA / DP / V17.0 / 08 / 2023 Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie A Diploma in Advanced Culinary Arts - Baking & Patisserie Enter the exciting world of fine baking and pâtisserie with this internationally recognised training program. Develop precision, creativity, technical skills and expertise with hands-on training from industry-experienced bakers and pastry chefs. Learn how to prepare and finish everything from pastries, cakes and cookies, to a range of yeast goods, chocolate products and desserts. City & Guilds, UK Level 2 IVQ – Diploma in Food Preparation and Culinary Arts – Pâtisserie (8064-02) By completing this professional chef training course, you will receive an International Vocational Qualification (IVQ) Level 2 – Diploma in Food Preparation and Culinary Arts – Pâtisserie (8064-02) from City & Guilds, UK. The WorldChefs Certification is the first and only global chef certification, designed by WorldChefs and quality assured by City & Guilds, UK. It is an international benchmark for chefs to have their skills and experience recognised, and for employers to credibly verify achievements using digital credentials. Course Overview WorldChefs Global Culinary Certification - Professional Cook (Commis Chef) Level Qualification & Outcome Become A Professional Pastry Chef!

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31 ICCA / DP / V17.0 / 08 / 2023 Course Plan Safety at Work Food Safety in Catering Healthier Foods and Special Diets Catering Operations, Costs and Menu Planning Prepare, Finish and Serve Pastry Products Prepare, Finish and Serve Cakes and Cookies Prepare, Finish and Serve Yeast Goods Prepare, Finish and Serve Chocolate Products Prepare, Finish and Serve Cold Desserts Prepare, Finish and Serve Hot Desserts Introduction to Hospitality and Kitchen Operations Food Production & Culinary Arts Orientation to the Hospitality Industry and Exposure Stints in Dubai. Industry Exposure

Course Delivery Plan Theory learning modules with hands-on practical training Introduction to Hospitality and Kitchen Operations Introduction to the Hospitality Industry and Kitchen Operations Use Basic Methods of Cookery Organise and Prepare Food Follow Health, Safety, and Security Procedures Food Safety and HACCP in Catering Presentation of Food and Assembling of Bu ets Sustainability in Food Production Prepare Foods to Meet Dietary and Cultural Needs Menu Planning, Costing, and Catering Control Understand Business Success Provide Guest Service Understand Own Role in Self-Development Theory This section covers Classification, Selection, Cuts and Their Uses, Techniques, Equipment and Tools, Accompaniments, Garnishes, Hygiene Best Practices, Health and Safety practices, Nutrition and Dietary Implications, and Sustainability Practices. These practical classes are specially designed to include current technology, equipment and ingredients used in the industry, such as sous vide, dehydration, smoking, curing and molecular gastronomy, as well as ingredients and techniques for elevated and contemporary presentation of the classics. Sweet and Savoury Short Crust Pastry Pu Pastry Filo Pastry Choux Pastry Meringue-Based Pastry Introduction to Baking, Pâtisserie, and Dessert-Making Prepare, Finish and Serve Pastry Products

33 ICCA / DP / V17.0 / 08 / 2023 Cupcakes Mu ns Sponges Roulades Layered Cakes Gateaux Entremets Prepare, Finish and Serve Cakes Meringue-Based Cookies Biscuits and Cookies Bars and Slices Petit Fours Prepare, Finish and Serve Cookies The Science of Bread Making Fermented Lean Doughs Fermented enriched Doughs Fermented Laminated Doughs Unfermented Quick Doughs Salt Dough and Center Pieces Prepare, Finish and Serve Yeast Goods History and Origin Tempering and Molding Filled chocolates and Tru es Garnishes and Frames Finish and Serve Chocolate Products Gelatine-Based Desserts Sabayon-Based Desserts Plated Desserts using Advanced Plating and Finishing Techniques Assembling a Dessert Bu et/ Banquet Planning Prepare, Finish and Serve Cold Desserts Meringue-Based Desserts Custard-Based Desserts and Puddings Milk-Based Desserts and Puddings Batter-Based Desserts Plated Desserts using Advanced Plating and Finishing Techniques Assembling a Dessert Bu et/ Banquet- Planning Prepare, Finish and Serve Hot Desserts

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35 ICCA / DP / V17.0 / 08 / 2023 ICCA’s specially designed, hands-on and intensive training curriculum is application-focused and outcome-driven, with industry-centred activities that simulate a professional work environment. All of our courses are delivered under the guidance of international chef instructors who have vast industry experience and are certified by City & Guilds, UK. This program is primarily available as a full-time intensive three (3) months training program or also on a part-time weekend basis taking approx. twelve (12) months to complete. Class Delivery The classes run 9 hours a day, 4 days a week on a full-time basis, from 07.30 AM to 05.30 PM, Monday through Thursday. Friday & Saturday is the weekly holiday. The student intakes for the full-time program are held every six weeks. Kindly refer to Program Start Dates for upcoming intakes. The weekend program is held on Sundays and runs in a cycle with admissions open throughout the year. Eligibility 18 years and above, 10th standard education Must know to read, write and speak English, as medium of instruction is English and all examinations are conducted in English. All equipment, ingredients, protective gear and stewarding support are provided, along with Standard Recipe Cards for all classes.

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37 ICCA / DP / V17.0 / 08 / 2023 Malavika Raghavan Founder of Peace of Bake

38 ICCA / DP / V17.0 / 08 / 2023

39 ICCA / DP / V17.0 / 08 / 2023 Level 3 Advanced Diploma in Culinary Arts and Supervision An Advanced Diploma in Elevated Gastronomy and Kitchen Management This course is based on an outcome-driven curriculum that incorporates science, new food preparation, presentation techniques, and supervisory and management skills required in a commercial food production operation. In a world of constantly evolving trends in food and culture, having advanced knowledge and skills in creative gastronomy gives one the edge to be a part of the world of elite restaurants o ering such exclusive experiences. ICCA’s outcome-driven technical vocational educational training (TVET) programs are delivered in a state-of-the-art world-class training kitchen and o er you a globally recognized qualification and assistance to gain internships and work placements in leading hospitality brands. City & Guilds, UK Level 3 IVQ – Advanced Diploma in Culinary Arts and Supervision (8064-06) Upon completing this professional chef training course, you will receive an International Vocational Qualification (IVQ) Level 3 - Advanced Diploma in Culinary Arts and Supervision (8064-06). This qualification o ers you a Certificate of Completion and a Digital Badge, which can be shared online via email and social media, showcasing your achievement and the skills you provide to prospective employers. Course Overview Qualification & Outcome Present and Manage Better...

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41 ICCA / DP / V17.0 / 08 / 2023 Course Plan Developing opportunities for progression in the culinary industry Supervise and monitor your section Contribute to business success Contribute to the guest experience Sustainability in professional kitchens Monitoring and supervision of food safety Produce and present advanced starters using standardized recipes Produce and present advanced main course dishes using standardized recipes Produce and present advanced desserts and dough using standardized recipes

42 ICCA / DP / V17.0 / 08 / 2023 Class Delivery ICCA’s specially designed, hands-on and intensive training curriculum is application-focused and outcome-driven, with industry-centred activities that simulate a professional work environment. All of our courses are delivered under the guidance of international chef instructors who have vast industry experience and are certified by City & Guilds, UK. This program is primarily available as a full-time intensive three (3) months training program to complete. Classes are from 07.30 AM to 05.30 PM, Sunday to Thursday. The classes run 9 hours a day, 5 days a week on a full-time basis, from 07.30 AM to 05.30 PM, Monday through Friday. Saturday & Sunday is the weekly holiday. The student intakes for the full-time program are held every six weeks. Kindly refer to Program Start Dates for upcoming intakes. Eligibility Completion of both IVQ Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) and IVQ Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie (8064–02).

43 ICCA / DP / V17.0 / 08 / 2023 The Capital Catering & Services Special O er Package Capital Catering Package Cost AED 109,448 Booking Confirmation Booking & Confirmation of program activation will be in accordance with agreed terms & conditions, and procedure & process. Booking needs to be confirmed by December 2023, to help plan the program delivery and allocate resources accordingly. Total Cost for 10 Students AED 1,094,480 Validity of the Program : For one year from the date of Orientation

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45 ICCA / DP / V17.0 / 08 / 2023 Payment Terms & Conditions: ICCA will confirm the Services to the Client only upon receiving the Payment in Advance and ICCA standard terms & conditions. The payment is to be transferred to the following bank accounts. AED Bank Transfer Details: Beneficiary : Serenity Hospitality - ICCA Abu Dhabi A/c. No. / IBAN No. : AE05 0357 7710 0197 7968 004 Beneficiary Bank : First Abu Dhabi Bank Branch & Address : Al Khubeirah, Abu Dhabi, UAE SWIFT Code : NBADAEAA

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