ICCA Dubai | Abu Dhabi Prospectus - Team Building - Feb 2023

TEAM COOKING ACTIVITY Team Building and Bonding Better with Food...

07 ICCA / TB / V2.0 / 02 / 2023 Here at ICCA, we regularly help businesses discover the true art of team-building through cooking. The participants get a 'hands-on' team cooking experience, starting with designing a holistic menu to cooking it together in teams to produce a gourmet bu et meal to enjoy as a team. Cooking as a team-building tool helps enhance creativity, nurtures leadership skills, defines responsibilities, initiates delegation, develops accountability, helps work towards a common goal, builds camaraderie, and teaches to handle challenges and opportunities with utmost confidence. Apart from executing planned menus, we also o er the Competition Style Challenge, and Mystery Box Challenge, where attendees are made to compete as teams and tasked with creating magnificent dishes from a box of mystery ingredients. These sessions also teach valuable techniques, tips and tricks in culinary arts, that participants get to take back to impress their friends and families. The team buildings are conducted over three-hour sessions which are pre-booked, with all ingredients, equipment, appliances, aprons, crockery & cutlery and Chef Instructors provided. About this Service Team Building and Bonding, Better with Food...

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09 ICCA / TB / V2.0 / 02 / 2023 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 156 young, talented and deserving but underprivileged chefs an opportunity to complete a Professional Program along with an international qualification.

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12 ICCA / TB / V2.0 / 02 / 2023 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

13 ICCA / TB / V2.0 / 02 / 2023 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

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The ICCA Team Building Events help bring out the best in the team through Signature Team Cooking sessions, delivered in a state-of-the-art, world-class training kitchen facility. The Team Cooking sessions are a 'hands-on' cooking experience delivered on a do-it-together basis. Team Building Event Team Building & Events are held on all days except Saturdays and delivered in a choice of sessions - Morning session (9.30 am to 12.30 pm), Afternoon session (1.30 pm to 4.30 pm), or even as a special case, Evening session (6.00 pm to 9.00 pm). Activity Duration All equipment & appliances, standard recipe cards (SRCs), ingredients for the chosen Menu, aprons, chef hats, and stewarding support are provided. Activity Kit Activity Cost AED 350 is the cost per head for choosing items in a Set O er. Choice of custom items for a more Exotic Menu is charged accordingly, and an additional surcharge of AED 1000 is applicable for activities conducted after 5.00 pm or on Fridays and Holidays. Competition Styled Activity would incur additional charge of AED 1000 and will include a Chef Judge. 17 ICCA / TB / V2.0 / 02 / 2023

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1. The minimum number of participants must be 10. 2. The participants will receive a welcome drink, with an apron and chef hat to take away as souvenirs. 3. The participants will cook together in teams to produce a gourmet meal culminating in a sumptuous feast of exciting, flavorful creations in the form of an outstanding bu et or plated meal, along with culinary knowledge & skills and tips from the Chefs to impress family & friends. 4. The selection of the Menu will be for a Three Course Meal of any world cuisine, comprising of a soup/ starter, main course and dessert. 5. You can also send your specific interest, information on the nationalities of the participants, the number of veg/non-veg in the team, and an allergy list (if any) to help us plan an ideal Menu to suit. 6. With special consideration to the predominant Islamic culture in the region, No Pork products or Alcohol are served on the premises, and all ingredients used are Halal. 7. The participants are given hands-on experience delivered under the guidance and support of industry-experienced Chef Instructors and student chefs to assist. 8. We are careful about any statutory restrictions or precautionary measures that may be in place during the activity. Therefore, the activity style (Bu et or served as individually plated meals) will be decided accordingly. More details: We remain excited to hear from you and look forward to take you through the exciting world of culinary arts.

Menu Planning Guidelines: 1. Given below are a list of dishes that can be made at ICCA during the event. 2. A typical menu would constitute one starter, one main courses with accompaniments and one dessert for a minimum group of 10 participants. For Larger groups the items in the menu plan would proportionately enhance. 3. Please note when choosing / planning a menu, the dishes selected must complement each other to make the meal satisfying. 4. For a description or image of an unfamiliar dish please look up the internet. 5. If there are vegetarians in the group, please choose a vegetarian starter and one vegetarian main course. 6. If there are more than one team, please ensure that one dish each of poultry, meat, seafood and veg is included in the menu. 7. If the group is multicultural a mix of spicy and non-spicy dishes are suggested. 8. The colours of the dishes must be varied to help make the display exciting.

Nicoise Salad (has seafood/ eggs) Rocket, fennel and red radish salad with berry Vinaigrette Peach/nectarine & rocket salad with crumbled blue cheese & balsamic drizzle Greek Salad Tobuleh Seafood Salad in Cocktail Sauce (Mayonnaise based) (has seafood/eggs) Potato and Dill Salad Fatoosh Caesar Salad (has seafood/ eggs) Roast veg salad with grain mustard dressing Thai squid salad (has seafood) Waldorf salad (Mayonnaise based) Russian salad (Mayonnaise based) Coleslaw (Mayonnaise based) Salad Stu ed Portobello Mushrooms with Paprika Sauce Bu alo Wings Tempura Shrimp/ Vegetables Frittata Calamari Rings (Deep fried) Vol au vents - Chicken/ Seafood/Veg Moutabel with Khubus Hummus with Khubus Chinese Spring Rolls (Deep Fried) Tortilla rolls with Cream Cheese Spinach and Feta Filo Triangles Vietnamese Spring Rolls (Low Fat) Appetizer Set O er (Premium Menu)

Vegetarian Paneer Pasinda with Roti (Indian / Roti will not be made) Paneer Butter Masala with Roti (Indian) Cannelloni - Spinach & Ricotta / Vegetable Quesadilla with Frijoles (Sour cream, tomato salsa & guacamole) Burritos with Frijoles (Sour cream, tomato salsa & guacamole) Pasta with Sauce (Alfredo / Bolognese/ Formaggi / Pesto) Vegetable Pillaf Biryani with Raita Meat Grilled Lamb Chops with Balsamic & Rosemary Jus with Chateaux Potatoes Lamb Stew Provencal with Riz Pillaf Greek Moussaka with Garlic Bread Quesadilla with Beef (Sour Cream, Tomato Salsa & Guacamole) Burritos with Beef (Sour Cream, Tomato Salsa & Guacamole) Navarin of Lamb with Riz Pillaf Beef in Oyster Sauce with Vegetable Fried Rice (Chinese) Lamb Tagine with Couscous and Roast Vegetables Dawood Basha with Vermicelli Rice Beef Teriyaki with Vegetable Fried Rice Crispy Fried Beef in Honey and Sesame with Pad Thai (Rice Vermicelli) Indian Mutton Korma with Cumin Rice Slow Roasted Meat Loaf with Mushroom Sauce with Mashed Potatoes Beef Strogano with Herb Pillaf Veal Marsala with Mushroom Gravy and Potato Wedges Chilli Con Carne with Mexican Rice Beef Goulash with Riz Pillaf Minced Beef Lasagne Steak Béarnaise with Scallion Mash, Pepper Sauce Main Course

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25 ICCA / TB / V2.0 / 02 / 2023 Chicken Roulade of Chicken in Sauce Provencal with Herb Pillaf Chicken Fricassee with Herb Pillaf Chicken in Citrus Sauce with Stir Fried Vegetable Noodles (Chinese) Quesadilla with Chicken (Sour Cream, Tomato Salsa & Guacamole) Burritos with Chicken (Sour Cream, Tomato Salsa & Guacamole) Chicken Sauté Chasseur with Riz Pillaf Chicken Cacciatore with Riz Pillaf Grilled Supreme of Chicken Grilled Vegetables & Mushroom Veloute & Roestii Potatoes Roast Chicken with Stu ng, Gravy & Roast Vegetables & Baked Potatoes Pollo Parmigiano with Spaghetti Pomodoro Moroccan Chicken with Olives & Pickled Lemon with Cous cous and Roast Vegetables Thai Chicken Green or Red or Yellow Curry with Coconut Rice Butter Chicken (Indian) Chicken Tikka or Murgh Malai Kebab or Hariyali Kebab with Roti (Roti will not be made) Greek Style Roast Chicken with Lemon and Potatoes Chicken Biryani with Raita Chicken Majboos with Tomato Dakkous Seafood Grilled Salmon with Bean & Pepper Ragout Tapinade Pommes Lyonnaise Baked Fish with Citrus Beurre Blanc with Pommes Dauphinois Garlic Shrimps in a Creamy Sauce and Baguette Quesadilla with Seafood (Sour Cream, Tomato Salsa & Guacamole) Burritos with Seafood (Sour Cream, Tomato Salsa & Guacamole) Batter Fried Fish with Tartar Sauce and French Fries Fish Meunière with Lemon Butter Sauce Pommes Boulangère Thai Seafood Green / Red / Yellow Curry with Coconut Rice Indian Fish / Prawn Curry in Coconut Milk with Steamed Rice Garides me Domatakai Feta (Shrimp with Tomato and Feta) with Pita Bread (Bread will not be made) Grilled Fish with Chermoula With Cous cous and Roast Vegetables Seafood Pasta with Marinara Sauce Paella Rissotto di Gamberi Nasi Goring

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Vegetable Accompaniment Buttered Broccoli Buttered Spinach Buttered Vegetables Roast Vegetables (Potatoes, Carrot, Turnip, Pumpkin, Zucchini, Beetroot, Bell Peppers) Steamed Vegetables (Broccoli, Zucchini, Carrot) Baked Corn and Spinach Melanzane Parmigiano Parsley Tossed Vegetables Vegetable Au Gratin Cauliflower Mornay Dessert Banana Spring Rolls with Coconut Sauce Fruit Fritters with To ee Sauce Cold Lemon Sou é Apple Crumble with Sauce Anglaise Crème Brulee Umm Ali Baked Vanilla Cheesecake with Berry Coulis Chocolaté Mousse Tiramisu Frozen Blueberry Cheesecake Caramel Custard Fruit Salad Mango Mousse Mocha Parfait Vanilla Panacotta Cold Orange Cheesecake Co ee Bavarois Customized Menu (Optional) We can also deliver a customized menu plan with a choice of exotic items as may be requested.

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Tearms & Conditions (Please read before you sign the o er) 1. Timing & Date: As confirmed on Proforma Invoice or via Email. 2. Number of Pax: The number of people would be as agreed on the Profoma Invoice. 3. Ingredients & Food Stu : All ingredients and food stu used will be provided for by ICCA Dubai / Abu Dhabi. 4. Sanitation Consumables: All sanitation consumables such as tissue rolls, sanitizers etc. as may be required will be provided along with stewarding support for cleaning. 5. Handling and care: You will appreciate that ours is a training and not a commercial kitchen. Hence, proper understanding and due care is required during use. The contractee will be responsible for the safe handling of the premises and for the equipment’s, implements, crockery and cutlery etc., provided. Any misuse, damage or loss of any kind will be charged and claimed on an actual basis. 6. Coordination/ Supervision: An event Coordinator/ Supervisor please be appointed from your side, to oversee the smooth and orderly execution of the event. 7. Payment & Confirmation : The charges for the event would have to paid in 100% & booking must be done 14 days in advance. 8. Cancellation and Refunds: 8.1 The Booking Fees will be refunded only in the following circumstances, if: i. ICCA Dubai / Abu Dhabi cancels the Booking. In this case, ICCA Dubai / Abu Dhabi will refund the Fees paid without other indemnity within 14 working days from the date of notice of cancellation; ii. All refunds will be made directly to the sender concerned, upon receiving a formal request for the same in writing. 8.2 The Booking fees will not be returned for cancellations or on no-shows of participants. 8.3 Change of booking dates must be done 7 working days in advance. In case of change of date, the validity of the Booking Fees is, for a period of six months, after which the fees paid will be forfeited. 8.4 In the case of no show there will be no refund. 8.5 The fees paid will not be refunded if ICCA defers or cancel the event due to unforeseeable events and unavoidable circumstances, such as, Act of God and not limiting to natural disasters, epidemics or pandemics, war, fire, among others, and directives issued by UAE Governing bodies.

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