ICCA - ADNH - Service Agreement - March 2023

S ERV I CE AGRE EMENT Delivery of Professional Program Diploma in Advanced Culinary Arts (Cookery) City & Guilds, UK Level 2 IVQ Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01)

ICCA Dubai Campus

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 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. Scientific and rigorous performance monitoring develops the levels of aptitude, attitude, knowledge and skills required to meet international industry standards. 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 - ADNH Service Agreement

About Us The International Centre for Culinary Arts (ICCA Dubai) 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 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 has given more than 125 young, talented and deserving but underprivileged chefs an opportunity to complete a Professional Program along with an international qualification. 09 ICCA - ADNH Service Agreement

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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) 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 ICCA - ADNH Service Agreement

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 13 ICCA - ADNH Service Agreement

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 Become A Professional Chef! 15 ICCA - ADNH Service Agreement

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 Introduction to Hospitality and Hot & Cold Kitchen Operations Food Production & Culinary Arts 17 ICCA - ADNH Service Agreement

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 18 ICCA - ADNH Service Agreement

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 Contemporary Salads 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 Preparing a Variety of Vegetables using 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 Potato-Based Dishes Dried Pasta 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 Prepare Soups Purée Soups Cream Soups Cold Soups Seafood Soups Clear Soups Broths Prepare Sauces White Roux–Based Blond Roux–Based Brown Roux–Based Warm Emulsion Cold Emulsion Tomato-Based 19 ICCA - ADNH Service Agreement

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 20 ICCA - ADNH Service Agreement

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, 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 21 ICCA - ADNH Service Agreement

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. Duration of this program 52 days, with classes running one day a week, 10 hours a day, from 07.30 AM to 05.30 PM. Program delivery in line with the condition of enrolment in the Professional Diploma Program Prospectus and course delivery policy & procedures. Program Period - August 01, 2023 to July 31, 2024. Class Delivery All equipment, ingredients and protective gear provided for, along with a Standard Recipe Cards for all classes. 23

Course Fees Course Fees IVQ Level 2 – Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01) AED 35,540 Recipe Book, Online Training Resource The ICCA 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 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 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 Summary of Course Fee 24 Course Fees AED 35,540 Recipe Book, Online Training Resource AED 2,100 City & Guilds Registration, Examination & Certification AED 1,500 KHDA / ACTVET Attested Certification AED 360 Total Cost AED 39,500 ICCA - ADNH Service Agreement

Special O er for ADNH 25 Booking Confirmation Booking & Confirmation of program activation will be in accordance with agreed terms & conditions, and procedure & process. Booking needs to be confirmed by May 2023, to help plan the program delivery and allocate resources accordingly. 40 Students 20 Students - ICCA Dubai Campus 20 Students - ICCA Abu Dhabi Campus Course Cost Specially discounted o er for ADNH - 25% Discount on the Course Fee (AED 8,885 Less) for confirmed cohort of 40 students in one intake AED 30,615 Total Cost for 40 Students AED 1,224,600 20 Students - ICCA Dubai Campus Breakup of Payment: AED 612,300 20 Students - ICCA Abu Dhabi Campus AED 612,300 ICCA - ADNH Service Agreement

26 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: ICCA Dubai - 20 Students 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 ICCA Abu Dhabi - 20 Students 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 This Service Agreement signed on March _____, 2023, Agreed and Accepted. for International Centre for Culinary Arts FZ LLC., Sunjeh Raja Director & CEO +971 50 456 8525 [email protected] for Abu Dhabi National Hotels Company – Compass Middle East LLC Kurt Matzat Head of Food Development +971 50 818 0950 [email protected] ICCA - ADNH Service Agreement

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