PRO KITCHEN
The Pro-Kitchen Program is a 3-month program that is designed to train beginners up to international professional cooking standards with commensurate qualifications. Upon successfully completing the program students will achieve an international diploma and will have skills suitable to start their careers as chefs.
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The program not only offers the benefits of exposure to Hot and Cold Kitchen training but also allows for international acknowledgment of the time and experience you will have gained here under the guidance of our efficient and fabulous chef instructors.
The focus of this program is on teaching students fundamental techniques of cooking and food handling. It also prepares students to become professional chefs suitable for entry-level positions (commis) in any restaurant kitchen globally.
Students spend 90% of their time learning culinary techniques with the remainder of their program devoted to the application of these acquired skills to world cuisine.
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 cooking skills.
| Week 1 to 4 | The Pro Kitchen culinary program is designed to help students learn the basics of professional cooking. During the first four weeks, students will be taught knife skills and how to prepare salads with dressings and emulsions like mayonnaise. They will learn how to make stocks from scratch and produce soups. In the third week, students will learn to make vegetable dishes like ratatouille and tians, as well as techniques for cooking eggs. The fourth week focuses on starches, including rices, potatoes, pasta and the five mother sauces. This skill set will give students a great foundation in the professional kitchen. |
| Week 5 to 7 | In weeks 5 to 7 at Scafa the focus turns to the art of preparing proteins. Students explore a variety of poultry, seafood, and red meats. Poultry week begins with learning about the characteristics and preparation techniques of chicken, quail, duck and turkey. Students learn the basics of preparing poultry, from proper marinating and seasoning to selecting the best cooking methods. Seafood week with students learning about the characteristics of flat fish, round fish, shellfish, and crustaceans. Students will learn how to select the freshest seafood, and have hands-on experience with cooking techniques such as poaching, grilling, baking, and frying. The final week focuses on red meats, with a focus on preparing restaurant-grade steaks, lamb, and other cuts. Students will learn about the impact of different techniques on the texture of the proteins, as well as proper portioning and presentation. At the end of these modules, students will have a comprehensive understanding of proteins and how to prepare them for a variety of dishes. |
| Week 8 to 10 | The Pro Kitchen program at SCAFA changes direction for weeks 8, 9 and 10. During this period, students will focus on breads, pastry, desserts and cakes/cake decorating. In breads and doughs, students will learn how to make puff pastry and use it to create items such as croissants, pain chocaulait and other classic pastries. They will also learn how to make and shape focaccia, ciabatta and baguette. In the pastry module, students will learn to make modern and classic desserts such as cheesecakes, panna cotta, crème brûlée and more. They will also learn how to temper chocolate and use it to make truffles, bon bons and chocolate desserts like molten lava cake. Finally, students will learn how to make cakes and how to decorate them. During this module, they will acquire skills such as fondant covering and sugar paste modelling. The Pro Kitchen program at SCAFA is the perfect way to learn how to make classic and modern desserts, breads and doughs, and cakes. With its comprehensive curriculum, students will gain introductory skills needed to become a pastry chef. |
| Week 11 to 13 | In the final three weeks of the Pro Kitchen program, students apply their newly acquired skills to world cuisines. Through demonstrations, discussions, and hands-on practice, students explore the techniques, flavors and ingredients that make each cuisine unique. In Spain and Latin America, students learn to create a variety of classic dishes, such as paella, chorizo and pollo con mole. They explore the seasonings, spices, and vegetables that make these dishes so flavorful. In Italy, students focus on mastering the art of pasta-making, and all the classic Italian sauces. They learn to make classic dishes such as Carbonara, Bolognese and Arrabbiata. In France, students explore the art of classic French cooking, focusing on sauces and stocks, as well as advanced techniques such as blanching and glazing. Dishes like Beef Bourguignon and Coq au Vin are taught. In the Middle East, students explore the unique flavors of the region, including spices such as saffron and sumac, and classic dishes like tabbouleh, hummus, and falafel. In South Asia, students learn to make a variety of curries, as well as breads such as naan and paratha. They also explore traditional dishes such as biryani and samosas. In China, students learn to make a variety of Dim Sums, as well as classic dishes such as Kung Pao Chicken and Sweet and Sour meats. In Thailand, students learn to make classic dishes such as Pad Thai and Tom Yum Goong. Finally, in Japan, students learn to make traditional sushi dishes, as well as classic dishes such as Teriyaki Chicken and Tempura. At the end of the program, students have a comprehensive understanding of world cuisines and have developed the skills and techniques necessary to create delicious, authentic dishes from around the world.
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Week 1 to 4
The Pro Kitchen culinary program is designed to help students learn the basics of professional cooking. During the first four weeks, students will be taught knife skills and how to prepare salads with dressings and emulsions like mayonnaise. They will learn how to make stocks from scratch and produce soups.
Read More
In the third week, students will learn to make vegetable dishes like ratatouille and tians, as well as techniques for cooking eggs. The fourth week focuses on starches, including rices, potatoes, pasta and the five mother sauces. This skill set will give students a great foundation in the professional kitchen.
Week 5 to 7
In weeks 5 to 7 at Scafa the focus turns to the art of preparing proteins. Students explore a variety of poultry, seafood, and red meats. Poultry week begins with learning about the characteristics and preparation techniques of chicken, quail, duck and turkey. Students learn the basics of preparing poultry, from proper marinating and seasoning to selecting the best cooking methods.
Read More
Seafood week with students learning about the characteristics of flat fish, round fish, shellfish, and crustaceans. Students will learn how to select the freshest seafood, and have hands-on experience with cooking techniques such as poaching, grilling, baking, and frying. The final week focuses on red meats, with a focus on preparing restaurant-grade steaks, lamb, and other cuts. Students will learn about the impact of different techniques on the texture of the proteins, as well as proper portioning and presentation. At the end of these modules, students will have a comprehensive understanding of proteins and how to prepare them for a variety of dishes.
Week 8 to 10
The Pro Kitchen program at SCAFA changes direction for weeks 8, 9 and 10. During this period, students will focus on breads, pastry, desserts and cakes/cake decorating. In breads and doughs, students will learn how to make puff pastry and use it to create items such as croissants, pain chocaulait and other classic pastries.
Read More
They will also learn how to make and shape focaccia, ciabatta and baguette. In the pastry module, students will learn to make modern and classic desserts such as cheesecakes, panna cotta, crème brûlée and more. They will also learn how to temper chocolate and use it to make truffles, bon bons and chocolate desserts like molten lava cake. Finally, students will learn how to make cakes and how to decorate them. During this module, they will acquire skills such as fondant covering and sugar paste modelling. The Pro Kitchen program at SCAFA is the perfect way to learn how to make classic and modern desserts, breads and doughs, and cakes. With its comprehensive curriculum, students will gain introductory skills needed to become a pastry chef.
Week 11 to 13
In the final three weeks of the Pro Kitchen program, students apply their newly acquired skills to world cuisines. Through demonstrations, discussions, and hands-on practice, students explore the techniques, flavors and ingredients that make each cuisine unique.
Read More
In Spain and Latin America, students learn to create a variety of classic dishes, such as paella, chorizo and pollo con mole. They explore the seasonings, spices, and vegetables that make these dishes so flavorful. In Italy, students focus on mastering the art of pasta-making, and all the classic Italian sauces. They learn to make classic dishes such as Carbonara, Bolognese and Arrabbiata. In France, students explore the art of classic French cooking, focusing on sauces and stocks, as well as advanced techniques such as blanching and glazing. Dishes like Beef Bourguignon and Coq au Vin are taught. In the Middle East, students explore the unique flavors of the region, including spices such as saffron and sumac, and classic dishes like tabbouleh, hummus, and falafel. In South Asia, students learn to make a variety of curries, as well as breads such as naan and paratha. They also explore traditional dishes such as biryani and samosas. In China, students learn to make a variety of Dim Sums, as well as classic dishes such as Kung Pao Chicken and Sweet and Sour meats. In Thailand, students learn to make classic dishes such as Pad Thai and Tom Yum Goong. Finally, in Japan, students learn to make traditional sushi dishes, as well as classic dishes such as Teriyaki Chicken and Tempura. At the end of the program, students have a comprehensive understanding of world cuisines and have developed the skills and techniques necessary to create delicious, authentic dishes from around the world.
Duration and Timings :
3 months (5 days a week from Monday to Friday 9 AM to 2 PM).
Certification:
- KHDA Certification
- City & Guilds 8604-01 Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) – IVQ
Click here for the Program Fee
Upcoming Semesters with Timing:
· 3rd April 2023 (Mon – Fri 9:00 am – 2:00 pm)
· 15th May 2023 (Mon – Fri 2:30 pm – 7:00 pm)
· 3rd July 2023 (Mon – Fri 9:00 am – 2:00 pm)
· 14th August 2023 (Mon –Fri 2:30 pm – 7:00 pm)
· 2nd October 2023 (Mon – Fri 9:00am – 2:00pm)
· 13th Nov 2023 (Mon – Fri 2:30 pm – 7:00 pm)
