Prospectus - Professional Program - September 2024 - Offer Draft

PROFESSIONAL PROGRAM IN CULINARY ARTS OFFER Diploma in Advanced Culinary Arts - Cookery City & Guilds, UK Level 2 IVQ Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01) Diploma in Advanced Culinary Arts - Baking & Patisserie) City & Guilds, UK Level 2 IVQ Diploma in Food Preparation and Culinary Arts – Patisserie (8064-02) Partner Logo

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. The ICCA Advantage Industry Internships / Work Placements (IWP) ICCA’s one-of-a-kind IWP Program allows trained student chefs to seamlessly integrate themselves, e ectively deliver and excel in the industry as professional chefs. IWP provides industry-focused employability coaching and mentoring in personality development, communication skills, grooming, etiquette and poise, together with technical knowledge reinforcement, intensive interview coaching and trade test practice sessions. Scientific and rigorous performance monitoring develops the levels of aptitude, attitude, knowledge and skills required to meet international industry standards, enabling international job placements. This unique combination of application-focused training and specialised industry integration initiatives gives students an unrivalled advantage to enter the industry and also accelerate career progression. 07 ICCA / DP / V18.3 / 09 / 2024

About Us The International Centre for Culinary Arts (ICCA Dubai) 09 ICCA / DP / V18.3 / 09 / 2024 Established in 2005, ICCA Dubai 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 Dubai 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; 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 6,500 student chefs from over 20 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 has given more than 125 young, talented and deserving but underprivileged chefs an opportunity to complete a Professional Program along with an international qualification.

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 / V18.3 / 09 / 2024 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 / V18.3 / 09 / 2024 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. 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 Become A Professional Chef! Become A Professional Pastry Chef! A Diploma in Advanced Culinary Arts - Baking & Patisserie 15 ICCA / DP / V18.3 / 09 / 2024

17 ICCA / DP / V18.3 / 09 / 2024 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 / V18.3 / 09 / 2024 WorldChefs Global Culinary Certification - Professional Cook (Commis Chef) Level Become A Professional Chef!

21 ICCA / DP / V18.3 / 09 / 2024 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 Reinforcement Training, Interviews and Trade Tests Preparation, Placement Optimisation, Last-mile Customisation and Placement Process. Introduction to Hospitality and Hot & Cold Kitchen Operations Food Production & Culinary Arts Industry Exposure IWP - Industry Internship / Work Placement Training Program (Not Mandatory for Certification)

22 ICCA / DP / V18.3 / 09 / 2024 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 / V18.3 / 09 / 2024 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 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 / V18.3 / 09 / 2024

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 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 / V18.3 / 09 / 2024

24 ICCA / DP / V15.0 / 05 / 2021 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

27 ICCA / DP / V18.3 / 09 / 2024 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. All equipment, ingredients, protective gear and stewarding support provided for, along with a Standard Recipe Cards for all classes.

28 ICCA / DP / V18.3 / 09 / 2024 Course Fees Course Fees IVQ Level 2 – Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01) AED 42,648 USD 11,847 Recipe Book, Online Training Resource The ICCA Dubai learning resource platform provides access to technical knowledge, recipe cards, PowerPoint presentations, and printed material covering the entire syllabus for the course. AED 2,100 USD 584 City & Guilds Registration, Examination & Certification The City & Guilds International Examinations will be conducted online at ICCA Dubai upon completion of the course. AED 1,500 USD 417 KHDA / ACTVET Attested Certification At the end of the course, each student chef will also receive an electronic/QR-code verified Certificate of Completion from the Knowledge and Human Development Authority (KHDA) of the Government of Dubai, UAE. (OR) Abu Dhabi Centre for Technical and Vocational Education and Training (ACTVET) of the Government of Abu Dhabi, UAE. AED 360 USD 100 Uniform The ICCA Dubai Student Chef’s Kit comprises two (2) Chef’s Jacket, two (2) Chef’s Pants, one (1) ¾ Apron and one (1)Chef’s Cap. AED 840 USD 234 Making Lives Happen - Please note that a percentage of the fees earned is set aside to provide free education to the talented and deserving but financially underprivileged UAE young industry chefs, as part of the ICCA Culinary Scholarship Program, the annual One Million Dirham Continuing Education Award.

29 ICCA / DP / V18.3 / 09 / 2024 AED 2,880 USD 800 Industry Internship / Work Placement (IWP) Training Program (Optional) The ICCA IWP Program gives student chefs an orientation to the hospitality industry and relevant exposure in Dubai, UAE. This will help student chefs secure an industry internship or work placement at the Commis Chef level in the UAE as well as the other GCC (Gulf Cooperation Council) Countries. Note - The Industry Internship / Work Placement (IWP) program is optional and Not mandatory for the Diploma qualification.

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31 ICCA / DP / V18.3 / 09 / 2024 Ashrar Ahmed Head Chef At Junoon, Shangri La Dubai

Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie 33 ICCA / DP / V18.3 / 09 / 2024 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!

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 Last-mile Customisation, Interviews and Trade Tests Preparation, and Placement Process Introduction to Hospitality and Kitchen Operations Food Production & Culinary Arts IWP - Industry Internship / Work Placement Integration Program (Not mandatory for Certification) 35 ICCA / DP / V18.3 / 09 / 2024 Orientation to the Hospitality Industry and Exposure Stints in Dubai. Industry Exposure

34 ICCA / DP / V15.0 / 06 / 2021 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

37 ICCA / DP / V18.3 / 09 / 2024 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

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 38 ICCA / DP / V18.3 / 09 / 2024

39 ICCA / DP / V18.3 / 09 / 2024 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. All equipment, ingredients, protective gear and stewarding support are provided, along with Standard Recipe Cards for all classes.

38 ICCA / DP / V15.0 / 06 / 2021 Course Fees Course Fees IVQ Level 2 – Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-02) AED 42,648 USD 11,847 Recipe Book, Online Training Resource The ICCA Dubai learning resource platform provides access to technical knowledge, recipe cards, PowerPoint presentations, and printed material covering the entire syllabus for the course. AED 2,100 USD 584 City & Guilds Registration, Examination & Certification The City & Guilds International Examinations will be conducted online at ICCA Dubai upon completion of the course. AED 1,500 USD 417 KHDA Attested Certification AED 360 USD 100 Uniform The ICCA Dubai Student Chef’s Kit comprises one (1) Chef’s Jacket, Chef’s Pants, ¾ Apron and Chef’s Cap. Making Lives Happen - Please note that a percentage of the fees earned is set aside to provide free education to the talented and deserving but financially underprivileged UAE young industry chefs, as part of the ICCA Culinary Scholarship Program, the annual One Million Dirham Continuing Education Award. At the end of the course, each student chef will also receive an electronic/QR-code verified Certificate of Completion from the Knowledge and Human Development Authority (KHDA) of the Government of Dubai, UAE. (OR) Abu Dhabi Centre for Technical and Vocational Education and Training (ACTVET) of the Government of Abu Dhabi, UAE. AED 840 USD 234

41 ICCA / DP / V18.3 / 09 / 2024 AED 2,880 USD 800 Industry Internship / Work Placement (IWP) Training Program (Optional) The ICCA IWP Program gives student chefs an orientation to the hospitality industry and relevant exposure in Dubai, UAE. This will help student chefs secure an industry internship or work placement at the Commis Chef level in the UAE as well as the other GCC (Gulf Cooperation Council) Countries. Note - The Industry Internship / Work Placement (IWP) program is optional and Not mandatory for the Diploma qualification.

42 ICCA / DP / V18.3 / 09 / 2024

43 ICCA / DP / V18.3 / 09 / 2024 Malavika Raghavan Founder of Peace of Bake

44 ICCA / DP / V18.3 / 09 / 2024

43 ICCA / DP / V18.3 / 09 / 2024 The ICCA Professional Chef Essentials Package Who is this for? The ICCA Complete Pro Chef Package is for those aspiring to get a holistic foundation in the field of Culinary Arts, both in Cookery as well as Baking and Pâtisserie streams. Course Fees, Resource & Certification AED 81,262 USD 22,573 Diploma in Advanced Culinary Arts - Cookery and Baking & Patisserie Save upto AED 13,634 / USD 3,787

45 ICCA / DP / V18.3 / 09 / 2024 Mariel Atienza Demi Chef de Partie at Le Petit Belge, Dubai

49 ICCA / DP / V18.3 / 09 / 2024 ICCA Dubai’s IWP (Industry Internship / Work Placement) Program is an industry integration initiative specially designed for students wishing to join the industry as Professional Chefs by way of regular employment or an internship leading to work placement. The IWEP Program is separately conducted in addition to the 620 hours of intensive on-campus guided learning and training, which comprise our Professional Program. The IWEP arrangements are in the form of either regular employment to begin with, or an industry internship generally of 6 to 12 months’ duration, successful completion of which would lead the student chef to a regular work placement. Why Internships / Work Placement in UAE are so valuable The UAE has become one of the hottest tourist destinations in the world. Dubai boasts a vast hospitality industry, comprising most leading international hotel chains and some of the best luxury hotels in the world. The food industry here is also very competitive and highly discerning, with most international retail food concepts and global specialty restaurants established here. Thus, work experience and internships in the food and hospitality industry in the UAE are highly valued and recognised the world over. ICCA IWP Program Process Students enrolled in the IWP program, in compliance with the set terms and conditions, undergo the following processes which are designed to help prepare them for industry interviews and employment in the best way possible. 1. Industry Attitudinal and Professional Development Training 2. Class Performance Monitoring System IWP Program Industry Internship & Work Placement Program

51 ICCA / DP / V18.3 / 09 / 2024 50 ICCA / DP / V16.0 / 01 / 2023 3. Industry Exposure 4. Revision and Reinforcement 5. Interview Skills Practice and Perfection 6. Industry Standards Assurances 7. Placement Optimisation / Last-mile customisation 8. IWEP Support and Services Placements for our IWP Program is arranged by way of on-campus interviews. The placement contracts if any are directly agreed to between the candidate and the Human Resource (HR) Department of the respective employing company. All such contracts are subject to the successful completion of the course program as well as the aptitude, attitude and skill set demonstrated by the candidates throughout the IWEP training and at the placement interview, trade test scores, and are subject to the candidate clearing the associated age, visa, statutory and medical conditions. General Salary Package O ered in the UAE: The salary o ered ranges between AED 7 to AED 15 per hour and is paid vide the Government of the UAE’s monitored WPS (Wages Protection System), with other additional fringe benefits that may include tips, service charges, etc. The average Net Earnings, as explained above, ranges between approximately USD 300 to 500 per month or more. Salary packages are usually o ered with other perquisites, such as accommodation on a sharing basis, duty meals, local conveyance facilities, work permit and residence visa, medical insurance coverage, LTA (Leave Travel Allowance) to the home country, etc., included. Thus, the average salary package when valued with its perquisites translates to an actual Gross Earning of approx. USD 750 to 1,100 per month to begin with. A joining ticket may be provided by Dubai, UAE or GCC Country employers as part of the package; however, this is subject to individual company policy. General employment contracts in the UAE are issued for a period of 2 years, after which the contract is renewed upon mutual consent, provided along with an extension to the employee’s work permit and residence visa.

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53 ICCA / DP / V18.3 / 09 / 2024 A monthly stipend is paid to interns during industry internships, but the package and perquisites o ered may vary. ICCA Internship Certification: The first 6 to 12 months of the internship or work placement would be construed as Industry Internship and ICCA will provide a formal industry internship certificate. The industry internship certification is subject to provision of proof of continuous engagement for the said period and submission of a personal Work Experience report by the intern to ICCA. IWP Eligibility • Age – 21 to 28 years (Min. age for a work permit in the UAE and GCC Countries and for international cruise lines is 21 years) • Medical Fitness – The candidate must pass a medical examination for Hepatitis B, Tuberculosis (TB), AIDS/HIV, Leprosy and Syphilis in order to be considered eligible for a work permit.

54 ICCA / DP / V18.3 / 09 / 2024 Apply Now • Minimum Education Qualification – Should have passed year 12 or equivalent • Proficiency in English – Ability to Read, Write and Speak English well (Equivalent to a minimum IELTS score of 5.5) • Age – 18 and above Minimum Entry Requirements It is mandatory for students to sign a Health Declaration form during the admission process. This is in order to help us understand and address any general health and medical conditions that might a ect others or hinder the student’s ability to completely participate in the course program. If any student has any such conditions, then he or she is required to declare the same to us with all details provided to help us make provisions for any adjustments that might be required. Health conditions that should be declared range from infection with a possible communicable disease or mental or behavioural conditions, including but not limited to dyslexia, bipolar disorder, schizophrenia, autism, depression, substance dependence, anxiety or panic attacks. It is important that the school receives comprehensive information concerning a student’s health, to ensure that the student is in the best position to e ectively benefit from a course of study that not only involves extensive physical participation, and also to follow levels of safety standards required of a commercial kitchen. Health & Wellness

55 ICCA / DP / V18.3 / 09 / 2024 Monday to Thursday : 07.30 AM to 05.30 PM The Professional Diploma Programs – Cookery / Baking and Pâtisserie, IVQ Level 2 (8064 – 01 / 02), are also available on a weekend basis (Sunday only) and take around 12 months to complete. The weekend program runs in a cycle and admission for the same is open through the year. Weekend Program Class Timings: Sunday 10.00 AM to 05.00 PM For more information, kindly contact Dubai Campus Tel:+971 4 457 88 11, e-mail : [email protected] visit website www.iccadubai.ae Course Shifts & Timings Weekend Program (Part-time) 1. Application form, duly filled and signed. 2. Colour copy of Passport / Visa and colour passport size photograph with white background. 3. Copy of highest educational qualification. Note: A clear scan of the above documents must be sent by email to [email protected] or submitted in person. Documents Required for Admission Course Start Dates The student intake / course start date for the Diploma in Hospitality (Food Production) Program for the years 2024 and 2025 are as under: Dubai Campus 2024 January 15, February 19, April 15, May 20, July 15, August 19, October 14 & November 18 2025 January 13, February 17, April 14, May 19, July 14, August 18, October 13 & November 17

54 ICCA / DP / V16.0 / 01 / 2023 (Prices exclusive of VAT) Summary of Course Fee Course Fees Single Diploma AED 42,648 Recipe Book, Online Training Resource AED 2,100 City & Guilds Registration, Examination & Certification AED 1,500 KHDA / ACTVET Attested Certification AED 360 Uniforms AED 840 Industry Internship / Work Placement (IWP) Training Program AED 2,880 Total Cost AED 50,328 Course Fees Double Diploma AED 73,252 Recipe Book, Online Training Resource AED 3,450 City & Guilds Registration, Examination & Certification AED 3,000 KHDA / ACTVET Attested Certification AED 720 Uniforms AED 840 Industry Internship / Work Placement (IWP) Training Program AED 2,880 Total Cost AED 84,242

57 ICCA / DP / V18.3 / 09 / 2024 Course Value AED 335,882 Student Name with Course Details Total Value without VAT Ms. Alya Al-Ali Diploma in Advanced Culinary Arts - Cookery Ms. Asayel Al Marzooqi Double Diploma in Advanced Culinary Arts - Cookery and Baking & Patisserie Ms. Noora Alawadi Diploma in Advanced Culinary Arts - Cookery Ms. Huda Alghfeli Diploma in Advanced Culinary Arts - Cookery Ms. Maitha Alghfeli Diploma in Advanced Culinary Arts - Cookery Mr. Rashed Alnuami Diploma in Advanced Culinary Arts - Cookery AED 50,328 AED 84,242 AED 50,328 AED 50,328 AED 50,328 AED 50,328 O er for

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 : International Centre for Culinary Arts FZ LLC. A/c. No. / IBAN No. : AE36 0400 0003 2214 2802 001 Beneficiary Bank : National Bank of Ras Al Khaimah (PSC) Branch & Address : Emaar Business Park Branch, ShaikZayed Road Dubai, UAE SWIFT Code : NRAKAEAK This o er agreed & accepted and signed on , 2024 for International Centre for Culinary Arts FZ LLC., Sunjeh Raja Director & CEO +971 50 456 8525 [email protected] for _______________________ Partner Logo

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