ICCA Dubai | Abu Dhabi - Prospectus - School Culinary Program - 2023

SCHOOL / HOME CULINARY PROGRAM Become a Certified Home Chef!

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) Established in 2005, ICCA 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 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; BBC Good Food ‘Çulinary School of the year 2016’ 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 at an outlay of USD 2.00 million has given more than 200 young, talented and deserving but underprivileged chefs an opportunity to complete a Professional Program along with an international qualification. Serenity Hospitality Serenity Hospitality Owned by Sanad Abu Dhabi delivers world-class professional and personal culinary learning at its state-of-the-art training kitchen facility in Abu Dhabi, in association with the International Centre for Culinary Arts - ICCA Dubai, under the name and style International Centre for Culinary Arts - ICCA Abu Dhabi.

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 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 / Home 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 for the high school learners to learn about food in a meaningful way, while providing a life skill and a pathway to further education in this field, with an ICCA 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 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

Hands on lessons in the School spread over 16 classes of 2 hours each. 1. 16 classes - 2 classes in Kitchen Essentials + 14 classes in Food Preparation School Program Structure Home Learning Online and at Home 16 Classes - AED 3,200 Program Price (Prices exclusive of VAT) Training in English / Arabic Medium of Instruction Certification ICCA School Culinary Program - High School Culinary Life Skills Certificate, Online Home Culinary Program - Certified Home Chef 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 Class 1 - Kitchen and Food Safety • Food Safety: - Hazards prevalent in food service o 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 All appliances, equipment, ingredients, protective gear and course materials are provided for the training at ICCA Dubai. Make the most of your kitchen, whether you are an experienced cook or not.

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. Sweet Corn Chicken Soup Sweet Corn Chicken Soup is one of the most popular Chinese soups, and is enjoyed by a lot of people around the world. This heart-warming soup is of a sweet-salty flavor; the combination of shredded chicken and the sweet corn, which complement each other, makes this dish a universal favorite. Cream of Roast Garlic & Potato Extremely satisfying soup with the distinct sweet flavour of roasted garlic, best served hot with a generous piece of cheese toast. French Onion Gazpacho An easy to make cold soup, rich in vitamins, usually referred to as a liquid saladand is ideally served in summer, as it is and very refreshing to drink.

Salads Hot or cold, classical or contemporary, salads are vital to a healthy lifestyle. Can be served as a side or even as a main course. You will learn: Beetroot & Rocket A contemporary salad of Roasted beetroot tossed with peppery rocket leaves, goat cheese, buttery avocado and crunchy walnuts, drizzled with balsamic vinaigrette. Ceasar Shrimp Named after its creator, the Ceasar salad is easy to make and much loved for its crunchy lettuce and croutons, flavoured with Anchovies and Parmesan. Modern Tabbouleh This Tabbouleh has a modern twist to it, with the addition of toasted pine nuts and dried figs for a crunchy texture, Medjool dates to give a sweet touch and lemon juice for the tang. Roasted Butternut Squash This sweet-tart winter salad is a simple way to add elegance to a regular week night dinner, as it has a burst of colors and delicious flavor. Thai Beef The Thai Beef Salad is tasty and juicy stir fried strips of beef, with sour & spicy dressing, mixed with noodles and thinly sliced spring onions, mixed greens, topped with roasted peanuts and a wedge of lime on the side.

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. Vol-au-Vent It translates to “windblown” in French and the name is akin to the lightness of the flaky pu pastry case. The pastry is filled with a variety of savoury fillings and very popularly served as appetizers in and around Europe and now globally. Calamari Rings Crisp & Gently flavored Calamari Rings are deep fried rings of squid, served with Tartar Sauce and tangy lemon wedges on the side. Stu ed Portobello Mushroom A delicious vegetarian appetizer of Portobello Mushrooms, stu ed with sautéed garlic, mushroom stems, sundried tomatoes and fragrant herbs, topped with cheese and breadcrumbs for a delicious flavor and crunchy texture. Beef Tacos World famous and much loved Mexican street food of corn tortilla taco shells, filled with sautéed minced beef, tomato salsa and topped with cheddar cheese.

Sandwiches 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: Classic Beef Burger Warm toasted bun that compliments the succulent grilled beef patty,paired with the cooling mayonnaise, juicy slices of tomato and served along with crispy French fries. Club Sandwich The classic club sandwich has been around for years and is still iconic. Most club sandwiches have chicken, ham, lettuce, tomatoes and some even have a fried egg – all within the sandwich itself! Traditionally, they are served in cut in quarters, and are held together with a cocktail skewer Falafel Dating back to Pharaonic Egypt, Falafel are deep-fried balls or patties made from ground chickpeas, fava beans, or both together andis the national street food of Egypt. Sharwarma A juicy sandwich-like wrap made of grilled lamb, chicken, beef, turkey or other varieties of meat, rolled in Arabic bread and eaten with pickled vegetables. Open Croque Monsieur Aclassic - contemporary open sandwich with lightly toasted bun, layered with tender chicken mortadella and warm bacon, topped with cheesy béchamel sauce.

Eggs 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. French Cheese and Mushroom Omelet The ever elusive French Omelet is very smooth and creamy, and when done right, provide for beautiful texture, appearance and flavour Egg Benedict English mu ns with crispy bacon and poached eggs, topped with the Hollandaise sauce. Scrambled Egg Perfectly cooked Scrambled Egg are soft and moist with absolutely no limits to the variation that one could create by adding a range of ingredients to this very basic and classical Scrambled Eggs recipe. Ejjeh A delicious treat from Syria and Lebanon, Ejjeh are egg “pancakes” or mini omelets, famous for their fresh flavors that include onions, fresh parsley and mint.

Vegetables 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: Thai Green Curry This delicate and well spiced curry, rich in coconut milk works well with the acidity of the lime and chunky vegetables, while the garnish of coriander and the Thai basil leaves add extra flavour. Fatteh with Chickpeas Crispy baked Arabic bread topped with a cooling tangy tahini sauce, covered with warm chickpeas and crunchy roasted pine nuts. Vegetarian Moussaka This is a simple Vegetarian Moussaka, packed with layered roasted vegetables and Feta cheese slices, then topped with yoghurt and Parmesan cheese. Mushroom Strogano Chunky and meaty mushrooms are balanced well with a rich creamy sauce and served best with steamed rice. Fresh chopped parsley adds a burst of flavor and a pop of color to the dish. Spicy Vegetable Quesadilla One of the most popular Mexican street foods, flour tortillas filled with tender yet crisp & spiced vegetables that gets soaked up with the spiced rice that results in a deliciously and delicate flavorful dish.

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. Gnocchi Bolognese The Gnocchi is shaped perfectly into small dumplings, tossed into the meaty flavour of the Bolognese, helping the Gnocchi soak in the rich flavour and is garnished with Parmesan cheese. Mushroom Ravioli in Sugo di Crema A cheesy cream sauce paired with fresh ravioli, stu ed with the perfectly seasoned mushroom Duxelle that complement each other, makes this dish a sure winner. Spaghetti Marinara Spaghetti infused with seafood, tossed in Marinara sauce, drizzled with chili, seasoned with herbs that complement and garnished with basil.

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. Lamb Dum Biryani Luxuriously spiced, delicately slow cooked lamb, with the fragrant and highly seasoned basmati rice is an ideal dish for a festive occasion. Chicken Mandi The rich juices of the perfectly cooked and tender chicken gets soaked up with the spiced rice that results in a deliciously and delicate flavorful Middle Eastern dish. Mushroom Risotto The rich and creamy, al dente (Just Right) Risotto is complemented by the earthy flavor of the porcini mushroom and is one of the most versatile and easiest of Rice dishes to make. Paella TheSpanish Paella is Rice flavored with sa ron, cooked together with seafood and served with lemon wedges and brings a sharpness & freshness to the table.

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: Roast Chicken The Chicken is roasted to perfection by the process of brining that enhances the flavour of the chicken, releasing juices that make it moist. Best served with mashed/ baked potato and steamed/ roasted vegetables Chicken Kiev The crispy breaded chicken stu ed with herbed butter, smoothly melts when fried and helps make the chicken tender. Chicken Tikka Chicken Tikka Masala is a dish of grilled chunks of chicken (Tikka) in a rich creamy, tangy and spicy orange coloured thick gravy sauce. Oriental Quail with BBQ Sauce The grilled quail here pair very well with the pomegranate-orange sauce that adds a fruity, flavourful twist to the whole dish. Peri-Peri Chicken This dish was created in Angola and Mozambique when Portuguese settlers arrived with the special peri-peri chilli pepper. The chicken here is marinated in a deliciously spicy Peri-Peri sauce and grilled to one’s liking.

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 Rogan Josh Succulent pieces of lamb cooked in an intense flavorful gravy made of Kashmiri chilies and aromatic spices, left to simmer until a curry is formed and the meat is absolutely tender. Lamb Tagine Lamb chucks coated in a flavorful spice mix and slow-cooked in its own juices until the meat is tender. The dish isdirectly served in a Tagine Pot with chopped herbs sprinkled on top. Pan Fried Loin Fillet with Herbed Butter The Lamb is marinated, grilled to perfection and served with fresh herb butter that sits perfectly on top of the lamb. As the butter melts, it adds texture to the dish and brings out all the flavors in the lamb. Roast Leg of Lamb The sharp Dijon mustard along with the pungent garlic and aromatic rosemary, roasted together with the leg of lamb makes this dish exceptionally flavorful.

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: 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. Beef Casserole The browned meat is gently cooked in an aromatic luxuriously rich stew which is flavored with fresh herbs, vegetables and spices. This dish is served best with toasted garlic bread. Beef Chili Corn Carne Rib eye Steak with Mushroom Sauce This well seasoned caramelized steak is paired with a delicious mushroom sauce that brings out the best of the steak’s flavors. Steak Diane The tenderized succulent steak is paired with the rich creamy mushroom sauce and chopped parsley put in to this dish, adds a hint of freshness and is served with crispy flu y rosemary roast potatoes. Chili Con Carne The generously spiced minced meat, cooked in a delicious tangy tomato stew flavored with sweet bell peppers and the hot paprika adds a depth of taste to the isMexican dish.

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: Fish & Chips Beer (Alcoholic or Non Alcoholic) battered fish that is deep fried, served with potato chips and tangy lemon mayonnaise on the side. Baked Seabass The Sea Bassis laid over potatoes with tomatoes & anchovies, scattered with red pepper on the side, sprinkled with garlic, oregano sprigs, olive oil and seasoned with salt and pepper and baked. Finsh & Chips Herb Crusted Sole Sole is a flat fish. The Sole fish fillets are coated with a breaded herb crust and shallow fried to a slightly crisp texture, served with a side of lemon wedge to bring out the mild flavors of the fish. Marak Samak 'Samak' means fish in Arabic, while MarakSamak means "Fish Stew". MarakSamak is cooked di erently from one Middle Eastern country to the other; some cook it as a stew while others make it more like a curry. Shrimp Provencal Shrimp Provencal is a very tasty shrimp dish, served with Kalamata olives and garlic tossed in fresh intense tomato sauce.

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: Chocolate Walnut Drop The chewy centers of these desiccated coconut cookies,gowell with the crispy outer texture of the cookie making them a great light snack. Coconut Pyramids The chewy centers of these desiccated coconut cookies,gowell with the crispy outer texture of the cookie making them a great light snack. Melting Moments The crispy outer layer and the very light melt in your mouth texture of the filling makes them one of the most enjoyed delightful cookies. Piped Vanilla Cookies with Dark Chocolate Piped vanilla cookies are light & delicate from the creaming technique making them crumbly, yet crunchy andvery flavorful. Shortbread The delightfully light buttery flavored shortbread cookies are sweetened with sugar-crystals on the surface, and then baked to a crisp light-golden color to make a great treat.

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. Apple and Orange Bakewell Tart The flaky crisp tart shell filled with a layer of tangy orange marmalade, layered with stewed spiced apples, topped with a light almond sponge, garnished with flaked almonds and subtly brushed with an apricot jam glaze, dusted with icing sugar are best served hot with vanilla ice cream. Chicken Pot Pie The rich buttery shortcrust pastry here balances well with the tender chicken and vegetable stew that’s covered with a top layer of flaky golden brown crusted pastry. Bano ee Pie The crunchy biscuit base with the sliced ripe bananas, enriched with indulgent to ee sauce, topped with the subtle co ee flavored whipped cream. The chocolate and nut garnishhere adds a new dimension of texture and flavor.

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: Pineapple Upside Down Cake The dense bittersweet flavor of the caramelized pineapples and cherries compliment the light vanilla spiced sponge cake. Eggless Carrot Cake This dense yet light sweetened cake with the grated strands of carrot layered with the salty sweet cream cheese frosting, that richly complementeach other. Red Velvet Cake The flu y intense red colored sponge cake is layered with the salty white cream cheese frosting and garnished with crunchy chopped pecans. Black Forest Cake Dark, dense, chocolate layered cake moistened with cherry syrup & chopped cherries, topped with an airy light whipped cream and garnished with dark chocolate shavings. Flourless Chocolate Cake The rich and intense dark chocolate makes the light aerated cake dense and moist, that works well when garnished with a generous dusting of icing sugar.

1. Definition: 1.1 For the purpose of these conditions of enrolment, the commencement of registration means: The first day of registration for the course in which the student is enrolled. 2. Course Fees: 2.1 All course fees may be paid in AED / USD by Cash, Cheque, Credit/ Debit Card or by Electronic Fund Transfer (EFT), to the o cial ICCA Dubai / Abu Dhabi account, whichever is convenient. 2.2 Course Fees must be paid in full before the commencement of the program. 2.3 ICCA Dubai / Abu Dhabi will not be responsible for any money paid to any representatives or other individuals not formally authorised by ICCA Dubai / Abu Dhabi. 2.4 All bank transfer charges and other incidental charges, as may be applicable, are payable extra, in actual, by the candidate. 2.5 Cheque Recall / Return: Please note a charge of AED 500 is payable if a cheque is recalled from the bank or is returned due to insu cient funds or any other reasons. a. If the returned / unpaid cheque is not paid / settled before the course start date, then the course will automatically stand cancelled. 3. Cancellation and Refunds: 3.1 The Course Fees for School Culinary Program will be refunded only if ICCA Dubai / Abu Dhabi cancels the course in which the student is enrolled; 3.2 ICCA Dubai / Abu Dhabi will refund the approved amounts within 8 weeks after notice of cancelation. 3.3 Refunds will only be transferred through normal banking channels to the person who paid the course fees in their source country, e.g., if the financial sponsor of the student has paid the course fees, the refund will only be transferred to their bank account in their home country. 3.4 The Course Fees for School Culinary Programs will NOT be refunded in the following circumstances, if: a. The student cancels their enrolment. Conditions of Enrollment (Please read before you sign the application form)

b. The student discontinues the course for any reason after the commencement of the course program. c. The course start date is deferred or the course is cancelled due to unforeseeable events or unavoidable circumstances, such as Acts of God and not limited to natural disasters, epidemics or pandemics, war, fire, among others, and directives issued by UAE Governing bodies. d. The Course or Course Fees are not transferrable. 4. Cancellation of Class / Change of Date 4.1 Enrolled students should inform ICCA Dubai / Abu Dhabi a minimum of 72 hours in advance via e-mail, phone call or SMS (text message) if they want to cancel a class or request for the change of date for a class. If formal intimation is not received within 72 hours of a scheduled class, the student shall be considered Absent or No Show for the class, resulting in the class being automatically cancelled and all class fees forfeited in full. 5. Course Program and Class Plans 5.1 Menu plans of one Course program are not interchangeable with the Menu plans of another Course Program. In short, any kind of combination of course plans or activities is not permissible. 5.2 Items listed within a class plan menu are not changeable. 6. Validity of Course Programs: 6.1 The ICCA Artisanal course registration is valid for a time span of 3 months from the date of registration. All classes must be completed well within the given period, beyond which the program would be considered cancelled and all fees thereof forfeited. 6.2 Make-up Classes Those who miss attending classes in the course initially enrolled can avail themselves the opportunity to make up the classes missed, as under - a. Booking Classes - i. Makeup Classes can be booked upon payment of Admin Fees of AED 100 per request, plus AED 100 for every Class Session booked under a given request. ii. Such classes will be scheduled with other regular groups of the same program. b. Change in Schedule - i. Any further change in schedule will be charged AED 100, and if such request for a change is made after the given booking date, then the fees paid towards the classes previously booked will be forfeited.

c. Non-Attendance - i. Classes booked and missed will be forfeited. 7. Standard Operating Procedures, Class Schedules, Code of Conduct and Rights: 7.1 Students are requested to read the School Culinary Program Procedures and Policies, provided upon request at the time of Enrolment. 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. 7.4 Students are required to assist with post-class clean-up and wash-up. 7.5 Food packed and taken out of ICCA premises is at the students’ risk for Food Safety purposes. 8. Compliance, Termination and Rights: 8.1 ICCA Dubai / Abu Dhabi reserves the right to expel a student for a 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 / Abu Dhabi reserves all rights to amend the course content, course cost, schedules and procedures and policies. 9. Grievance Resolution: 9.1 ICCA Dubai / Abu Dhabi has policies and procedures in place for the hearing of student di culties and grievances. 9.2 If a student is not satisfied with the outcome, an independent dispute resolution can be availed, under the jurisdiction of Dubai, UAE laws. The student must 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 Enrolment and course program will be provided upon formal application of interest to the program. 10.2 Any and all materials including photographs and videos taken during the training session may be used for ICCA Dubai / Abu Dhabi’s o cial advertising and/or marketing purposes. Your presence at the venue shall be deemed your consent to appear in such material and for the use of such material in which you might appear by ICCA Dubai / Abu Dhabi without compensation. Should you not wish to appear in such materials, please inform us prior to enrolment.

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