Professional Kitchen Programme

The Professional Kitchen Programme is for a duration of 3 months and is designed for beginners looking for an international standard, professional cooking programme.

The Professional Kitchen programme not only offers the benefits of exposure in the hot, cold and pastry section but also allows for international acknowledgement of that time and experience you gained here under the guidance of our knowledgeable chef Instructors.

This programme focuses on teaching all the fundamental techniques for cooking and food handling and prepares students to become entry level professional chefs in any restaurant kitchen globally.

Students will spend approximately 70% of their time learning classical French culinary techniques with the remainder of the programme devoted to the application of these acquired skills to world cuisines. 7 weeks cover kitchen introduction & cuisine elements, 3 weeks cover baking, pastry and desserts and finally the remainder of the programme is covering popular dishes from around the ground.

The programme runs for 3 months and classes are held 5 days a week. All subjects are developed and taught in a practical environment (90% hands-on) where students will be able to learn, understand, create and develop their skills in cooking. Our aim for each student is to develop or grow in at least one or all of these 4 key areas:

  1. gain extensive knowledge of the kitchen

  2. improve in speed and time management in preparing dishes

  3. improve in organization and cleanliness of their work station and area

  4. become a team player and gain leadership skills in managing section of kitchen (this is covered on team leader days)

Students who successfully complete the Professional Kitchen programme will be awarded certification duly attested by the Government of Dubai’s Knowledge & Human Development Authority (KHDA) as well as a City & Guilds (London) IVQ Food Preparation and Cooking (Culinary) Level 2 Diploma (8065-02).

Week 1
  • Knife skills & emulsions
  • Food safety & hygiene
Week 2
  • Stocks & thickeners
  • Food science
Week 3
  • Vegetable & eggs
  • Produce
Week 4
  • Starches
  • Mother sauces
Week 5
  • Poultry
  • Poultry production
Week 6
  • Fish & shellfish
  • Fishing & sea farming
Week 7
  • Red meat
  • Livestock
Week 8
  • Baking
  • Flour, yeast & bread making
Week 9
  • Pastry
  • Pastry techniques
Week 10
  • Desserts
  • Design & plating of desserts
Week 11 - 13
  • Cuisines of the world

The Programme Fee includes:

  • All course and study material
  • Ingredients, tool and equipment
  • Uniforms
  • Lunch

Candidates should successfully graduate this programme & be a minimum of 18 years of age to be able to participate in the Work Placement Programme.

Contact SCAFA at for more information on registration deadlines and payment options for the April 2017 to June 2017 intake.

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Fee Structure

Programme fee AED 33,000

Application Procedure

Visa Information


Student Guidelines

Internship and Work Placement Programme