SCHOOL CULINARY PROGRAM Become a Certified Home Chef!
07 ICCA / GS / V1.0 / 05 / 2021 1. Expand your mind • It will help you understand di erent flavours and ingredients and how they interact with each other 2. Express yourself • Cooking activities are a great way to express your creativity. You are the master of your canvas. 3. Boost your health and Wellness • Preparing fresh foods will put much needed nutrition into your diet and increase your energy and quality of life 4. Eat the food you love! • You have control over your menu and can pick exactly what you want to eat at every meal
About Us The International Centre for Culinary Arts (ICCA Dubai) Recognized as a leading Technical Vocational Education Training (TVET) school in Culinary Arts, the International Centre for Culinary Arts (ICCA), in Dubai, and Abu Dhabi deliver award-winning learning to aspiring chefs, artisans, and entrepreneurs of food, from the world over. Established in 2005, ICCA, home-grown in the UAE, has been featured amongst the "Top 10 Culinary Institutes in the World" and awarded the "Recognition of Quality Culinary Education" by the World Association of Chefs Societies (Worldchefs), a global authority on food standards. The centre has won several international awards, including “Middle East’s Best Culinary Training Institution 2023” by the World Culinary Awards, the prestigious City & Guilds, London Lion Awards (the Oscars of Skills), "International Centre of the Year Award 2016", and "The International Centre for Excellence Award (Middle East)-2016", ProChef ME Cooking School of the Year 2016, the Broadcast Pro Best Digital Initiative of the Year 2016, and BBC Good Food Culinary School of the Year 2022, amongst several others for its application-focused and outcome-driven training and continued excellence. ICCA has trained more than 12,000 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. ICCA o ers a range of Professional Programs, Amateur Programs, Artisanal Courses for Artisan Development and Professional Development Programs in Culinary. Remaining committed to helping students achieve their dreams, the centre runs the ICCA Dubai Culinary Scholarship Program. This one-of-a-kind corporate social initiative aims to educate, train, and certify talented and deserving underprivileged young chefs in the UAE Hospitality Industry, and has transformed the lives of over 200 chefs, enabling them to complete an international vocational education and qualification worth USD 2.0 Million.
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
As the leading culinary institute in the Middle East, ICCA Dubai 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
The School Culinary Program A fun-filled journey into the exciting world of Culinary Arts through a series of hands-on and do-it-yourself lessons. These programs are especially designed to meet the requirements of the CAS (Creativity Activity Service) and Duke of Edinburgh programs for the high school learners in a meaningful way, while providing a life skill and a pathway to further education in this field, with an ICCA Dubai Certificate in ‘Home Kitchen Skills’. This one-of-a-kind program gets you learning in a state-of-the-art professional training kitchen of international industry standards and could open up a whole new world of opportunities for the future. The ICCA Dubai shares its rich culinary training experience to deliver a new way of learning food based on the innovative concept of bringing hands-on training together with the Online Learning Platform, to e ectively deliver a blended learning experience. Food is essential to life and cooking food is a life skill, when done well it becomes a lifestyle! 1. Basic knife skills and kitchen safety 2. Understanding of food and flavours 3. Learning a variety of cooking methods 4. Quick and easy recipes – and the ability to recreate them 5. Hygiene and food safety What you’ll learn
Lessons spread over 16 classes of 2 hours each. 1. 16 classes - 2 classes in Kitchen Essentials + 14 classes in Food Preparation Program Structure 16 Classes - AED 3,200 Program Price (Prices exclusive of VAT) Training in English Medium of Instruction Certification ICCA Dubai School Culinary Program - High School Life Skills Program Certificate, provided upon successful completion of the course program. Classes on every Saturday at 03.00 PM to 05.00 PM Program Timings
Kitchen Essentials Make the most of your kitchen, whether you are an experienced cook or not. Class 1 - Kitchen and Food Safety o Food Safety: - Hazards prevalent in food service • A potential cause of harm or a contamination with a consequence. o Physical, Chemical, Biological and Allergenic Hazards - Conditions that support microbial growth • Food, Acidity, Time, Temperature, Oxygen and Moisture - Control of Hazards • Causes of contamination, what is cross contamination? - Personal Hygiene • Why is personal hygiene important? • How to wash your hands correctly - Kitchen Hygiene • Why is kitchen hygiene important? • Proper usage of detergents and sanitizers - Food Borne Illness • Food Poisoning • Allergies o Safe Workplace Practices - Fires • Procedures to Follow During a Fire - First Aid • Precautions and proper first aid procedures in the case of: o Burns o Cuts o Falls, Slips and Strains o Electric Shock o Poisoning Class 2 - Getting the Fundamentals Right! o What is cooking? o Why is it important? o How has it evolved? o Methods of Heat Transfer - Conduction - Convection - Radiation o Moist Heat Methods: - Boiling - Simmering - Poaching - Steaming o Dry Heat Methods: - Baking - Roasting - Grilling - Frying o Mixte Methods: - Stewing - Braising - Pressure Cooking o Knife Skills - Types of Knives - Knife Safety - How to sharpen a knife - Important knife cuts • Batonnet, Julienne, Brunoise, Macedoine, Chi onade and Paysanne Course Delivery Plan
ICCA / GS / V1.0 / 05 / 2021 Soups Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal. You will learn: Minestrone Minestrone to the Italians means a “Big Soup". This thick soup has a lot of ingredients in it, like pasta, beans, meat and vegetables, a real delight especially during winter. Cream of Roast Garlic and Potato Cream soups as the name suggests are white cream based soups. They are both of classical and of contemporary flavors. With the fusion of cultures and tastes of today, there are a variety of spices, condiments, herbs and vegetables added into these soups. Appetizers Appetizers are dishes that we serve prior to the main course to whet our appetites and also to set the right tone for the main meal. ‘Appetizer’ specifically refers to building an appetite. Hors d’oeuvre, another word for Appetizer, literally means “outside of the masterpiece”. You will learn: Bu alo Chicken Wings Deep fried chicken wings tossed in a Bu alo sauce and are served with a refreshing blue cheese dip & chilled celery sticks. The dish works well because of the contrast between the crispy wings, spicy hot sauce and the cooling dip. Stu ed Portobello Mushroom Portobello mushroom is of Italian origin and gets its name from Portobello, a small town in Italy. It has a very memorable, rich flavor and a meat-like texture that enables it to be substituted for other meat-based proteins thus making it a delicious vegetarian option.
A sandwich is a combination of one or more varieties of food items, such as cheese, vegetables or meat, put together and placed on top or in between slices of bread as ready-to-eat food. Sandwiches are generally eaten as a snack or could be served as lunch or dinner, even taken to work, school or picnics as packed food. Depending on the kind of filling, they could be savory or sweet. You will learn: Open Face Croque Monsieur The name here is based on the word Croque implying "crispy" and the word Monsieur meaning "mister". Classic Beef Burger In the late eighteenth century, the largest port in Europe was in Hamburg, Germany. Sailors who visited Hamburg ate this sandwich and brought back with them the term "Hamburg Steak". Due to its popularity and also to attract German sailors, the eating stands along the New York City harbour o ered, "steak cooked in the Hamburg style". Eggs are very important in most areas of the food industry and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelet and pickled. Although cooked in several di erent ways, on their own, they are extensively used in a wide variety of food. You will learn: Shakshuka Eggs poached in a delicious tomato sauce with a variety vegetables & spices and garnished with yoghurt, Aleppo peppers and parsley. Eggs Benedict One of the most famous stories behind this dish was from Chef Charles Ranhofer of Delmonico’s Restaurant in the US. He came up with this classic egg dish for one of his regular patrons, Mrs. Le Grand Benedict. He then published a recipe called “Eggs a’la Benedick” in his cookbook “The Epicurean” published in 1894. Sandwiches Eggs
Vegetables Pasta Pasta is noodles of di erent shapes made from unleavened dough of durum wheat flour and can also be made with flour from other cereals or grains. Pasta has become one of the most loved dish around the world, as it is a ordable, easy to prepare, versatile food and can be served as an appetizer, salad, starter, main course or even as a dessert. You will learn: Cannelloni with Spinach and Ricotta The Cannelloni with Ricotta and Spinach have four di erent elements in the dish - First is the béchamel sauce that gives a creamy texture to the dish. Second, the Pomodoro sauce that gives a fresh tangy flavour. Third being the Spinach and Ricotta filling which serves as the body of dish. And lastly, the Cannelloni that becomes the base and holds all the elements together. Fusilli with Chicken in Pesto Sauce The corkscrew-shape of the Fusilli holds the Pesto sauce well and adding chicken to this pasta gives an element of nutrition to become complete and wholesome, thus making it a perfect main course. Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling. You will learn: Spicy Vegetable Quesadillas Quesadillas are one of the most popular of Mexico’s street-side stand food, although considered to be an authentic Mexican dish but has a Spanish flavor to it. The corn tortilla, although many believe it to be quintessential Mexican, is actually of Native American origin. Vegetarian Moussaka The English name for "moussaka" comes from Greek 'mousakás', which is derived from the Turkish 'musakka', which actually came from Arabic word 'musaqqa‘ah. Some even believe that the Arabs introduced moussaka in Greece, from where they brought the eggplant.
Rice Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health being rich in nutrients, vitamins and minerals. There are many di erent types of rice with several qualities, suiting di erent consumer preferences. You will learn: Nasi Goreng Nasi Goreng is a stir-fried rice with vegetables and sweet soya sauce giving a richly flavored delicious dish. The addition of a fried egg on top makes it a whole meal. Mushroom Risotto One of the most versatile and easiest of dishes to make is a Risotto. The history of Risotto is naturally tied to the history of rice in Italy, where there are a lot of beliefs about its history; also when exactly it was introduced to Poultry Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is a lean meat, available in plenty and has a very neutral flavour that goes very well with any palate. You will learn: Peri-Peri Chicken The Peri-Peri Chicken is a spicy chicken dish with roots both in Africa and Portugal. This dish was created in Angola and Mozambique when Portuguese settlers arrived here with a special chilli pepper called African Bird’s Eye Chilli (known as piri-piri in the Swahili language). Chicken Kiev Chicken Kiev is made from pounded chicken breast, either rolled or stu ed with garlic herbed butter, breaded and fried or baked. This popular entree is considered to be of Ukrainian origin, as its name Kiev, which comes from Kiev, the Capital of Ukraine.
Meat - Lamb Lamb is a young one of a sheep that is under one year old and known for its delicate and flavorful tender flesh. The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin & wool for clothing. You will learn: Spiced Grilled Lamb Chops The smoky char grilled lamb chops paired with the crispy roast baby potatoes, go very well with the aromatic smooth pan gravy for a great meal. Lamb Tagine Tagine is historically a cooking pot originating from North African “Berbers” and the dish is named after the pot it is cooked in, which is a unique clay earthen pot that has a wide, circular shallow bottom while the lid of the Tagine is shaped into a rounded cone, allowing food to be heaped into a peak, for cooking. Meat - Beef Beef is the culinary term used for meat from Bovines (Cattle). The word beef originally adapted from the Latin word “bos” meaning ox, then translated to “boef” in old French and finally made to its current name, “beef” in middle English. You will learn: Chili Con Carne In Spanish, the word ‘Chili’ translates to chili peppers and ‘Carne’ means meat; hence, Chili Con Carne translates to ‘Chili with meat’. The emphasis of chili here has evolved from the original recipe of dried raw beef, chili peppers and salt pounded together and over time evolving to the present day delight of the wet, mushy, spicy & savory meat and red kidney bean dish. Beef Strogano The chunky beef is balanced well with the rich creamy sauce and served with any starch such as rice, pasta, noodle or mashed potatoes. Fresh chopped parsley adds a burst of flavour and a pop of color to the dish.
Cookies and Biscuits Cookies are small, thin, flat and cake-like baked treats. The name cookie is derived from the Dutch word “Koekje”, meaning “small or little cake”. Cookies are also known as “Biscuits” in England & Australia, in Italy they have many names including “Amaretti” & “Biscotti”, the Spanish call them “Galletas” and in Germany they’re known as “Keks”. You will learn: Melting Moments Melting Moments are traditionally a Scottish delight and are of two kinds – cookies rolled in oats and garnished with a candied cherry or a sandwich biscuit filled with butter cream icing. About Chocolate Walnut Drop Cookies The Chocolate Walnut Drop Cookies as the name suggests are drop cookies. It’s a modern cookie and a cross between the brownie and cookie. Soft inside and crusty outside is what makes this cookie delicious. Seafood Any kind of aquatic life that is regarded as food fit for consumption by humans is called seafood and includes fish and shellfish. You will learn: Shrimp Provencal This popular dish from Provence, France – a quaint but picturesque part of south east France on the Mediterranean coast resembles Italian cuisine more than French. Fish & Chips Fish & Chips is the undisputed National dish of Great Britain; it has become the cultural & culinary symbol of the country and instantly recognized as British the world over. From the 1870’s the fish and chip trade spread rapidly, especially in London and in the cotton & wool manufacturing towns of the Pennines and soon becoming a readily accessible hot, nutritious meal for many factory and mill workers then.
Tarts & Pies Tarts are generally made of a pastry crust base, with fillings that are either sweet or savory. A pie is usually covered, with a filling on the inside, whilst tarts have a filling over the pastry base and are generally left uncovered. You will learn: Quiche Lorraine The Quiche is a well known French classical dish that actually originated in Germany and was first called “Kuchen”, meaning cake. Quiches are predominantly made in a large shell pan, however could also be made in mini tart sizes and served as appetizer. Chocolate Tart This tart is a sweet earthy chocolate pastry crust filled and baked with the rich bittersweet chocolate custard, richly topped with a smooth, velvety dark chocolate Ganache. Cakes Cakes are traditional sweet and savory food. Cakes di er from breads, in that they are richer and are eaten by themselves, rather than as an accompaniment. They are generally made from a mixture of flour, fat, eggs, sugar and other ingredients baked together and are also iced or decorated. You will learn: Red Velvet Cake Red Velvet Cake is a cake made using the creaming method, layered with cream cheese frosting. It is by far one of the most popular cakes of the 20th century. Pineapple Upside Down Cake The dense bittersweet flavor of the caramelized pineapples and cherries compliment the light vanilla spiced sponge cake. All appliances, equipment, ingredients, protective gear and course materials are provided for the training at ICCA Dubai.
1) Definition: 1.1 For the purpose of these conditions of enrollment, commencement of registration means: The first day of registration for the course in which the student is enrolled. 2) Course Fees: 2.1 May be paid in AED / USD by Cash, Cheque, Credit / Debit Card or by Electronic Fund Transfer (EFT), to ICCA Dubai account, which ever convenient. 2.2 Full Course Fees to be paid before the commencement of Course program. Schedule of classes will be given only upon receipt of full payment. 2.3 ICCA Dubai will not be responsible for any money paid to any representatives or other individuals not formally authorized by ICCA Dubai. 2.4 All bank transfer charges and other incidental charges, as may be applicable, are payable extra, in actual, by the candidate. 3) Cancellation and Refunds: Fees once paid are not refundable or transferable. 3.1 The Course Fees will be refunded only in the following circumstances, if: a. ICCA Dubai cancels the course in which the student is enrolled. In this case, ICCA Dubai will refund the Course Fees on a pro rata basis within 14 days from the date of notice of course cancellation; b. All refunds will be made directly to the student concerned, upon receiving a formal request for the same in writing. Conditions of Enrollment (Please read before you sign the application form) 23 ICCA / GS / V1.0 / 05 / 2021
4) Cancellation of a Class / Change of Date: 4.1 The intimation for Cancellation of a Class or request for Change of Date for a class must be made a minimum of 48 hours in advance of the class date by phone / email / sms. Failing which the same will be construed as a No Show, resulting in the cancellation of the class and 100% forfeiture of the class fees. 5) Course Program and Class Plans: 5.1 Contents of one Course program are not interchangeable with the contents of another Course Program, in short any kind of combination of plans, is not permissible. 5.2 Contents listed within a class are not changeable; any request for a change would be understood as a individual Class and charged for accordingly. 5.3 Students joining as a private group, must continue as a group and cannot breakup as individuals for classes. 6) Validity of Course Programs: 6.1 The ICCA Dubai School Culinary Program registration is valid for a period of 6 Months from the date of payment and all classes must be completed within the given period, beyond which the program would be considered cancelled and all Fees thereof, forfeited. 7) Standard Operating Procedures, Class Schedules, Code of Conduct & Rights: 7.1 Students are requested to read the School Program - Procedures & Policies, provided upon request at the time of enrollment. 7.2 Kindly adhere to the class time schedules. 7.3 It is important that a student or students of a group do not disturb the other classes around in any manner. 24 ICCA / GS / V1.0 / 05 / 2021
7.4 Students are requsted to assist with post class clean up & wash up. 8) Compliance, Termination & Rights: 8.1 ICCA Dubai reserves the right to expel a student for serious breach of discipline. Upon which the Course fee will not be refunded. 8.2 As part of continuous development and quality delivery, ICCA Dubai reserves all rights to amend the course content, course cost, schedules and procedures & policies. 9) Grievance Resolution: 9.1 ICCA Dubai has policies and procedures in place for the hearing of student di culties and grievances. 9.2 If you are not satisfied with the outcome, an independent dispute resolution can be availed, under the jurisdiction of Dubai, UAE laws and agree that damages are limited exclusively to a refund of the course fee for the course selected and that they are entitled to no other consequential, incidental or punitive damages. 10) Additional Details: 10.1 Additional details with regards to course enrollment and course program provided upon formal application of interest to the program. ICCA / GS / V1.0 / 05 / 2021
Abu Dhabi Campus Villa 10 | Plaza 30 | Skh Fatima Bint Mubarak St | Abu Dhabi, UAE Tel No. +971 50 106 9414 Email: [email protected] | www.iccaabudhabi.ae Toll Free No: 800 - ICCAAD Dubai Campus Block 8 | First Floor | Dubai Knowledge Park | Dubai, UAE Tel No. +971 4 457 8811 | Fax No. +971 4 457 8822 Email: [email protected] | www.iccadubai.ae WhatsApp No.: +971 58 977 5387 | Toll Free No: 800 - CULINARY WORLD ASSOCIATION OF CHEFS SOCIETIES
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