ICCA Dubai - Prospectus - Professional Program - June 2021

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 & technique. Traditional & 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, and sustainable consumption Lamb, beef and o al cookery Plated main courses with accompaniments Classical preparations based on cut, method of cookery & 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, and sustainable consumption 22 ICCA / DP / V15.0 / 06 / 2021