ICCA Dubai - Prospectus - Professional Program - June 2021

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 Appetizers Baked Appetizers Cold Appetizers Assorted Canapés Traditional & Contemporary Presentation Prepare Sandwiches Variety of Sandwiches Traditional & 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 Breakfast 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 21 ICCA / DP / V15.0 / 06 / 2021 Prepare Soups Puree 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