Pro Kitchen

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Course Description

The Professional Kitchen Program is SCAFA’s foundation program designed for beginners looking for an international standard, professional cooking program.

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

This program 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 program devoted to the application of these acquired skills to world cuisines.

The initial 7 weeks cover kitchen introduction & cuisine elements, the proceeding 3 weeks cover baking, pastry & desserts and finally, the remainder of the program is covering popular dishes from around the globe.

The program 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 program 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).

The program will cover the following areas:

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