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Enrollment for Pro Kitchen still open for 27th February semester. Pro Pastry commencing 20th February. WhatsApp +971551190138
HOME
ABOUT US
Open menu
ABOUT SCAFA
SCAFA PHILOSOPHY
PROGRAMS
Open menu
PROFESSIONAL PROGRAMS
PRO KITCHEN
PRO PASTRY
PRO FINISHING
COMBINATION PROGRAMME
PRO WEEKEND
PROFESSIONAL PROGRAMS FEE STRUCTURE
AMATEUR PROGRAMS
FUNDAMENTALS OF CUISINE
FUNDAMENTALS OF PASTRY
CAKE DECORATING
MINI MASTERCHEF PROGRAM
SERVICES
Open menu
MENU DEVELOPMENT & CONSULTATION
TEAM BUILDING ACTIVITY
SCAFA LATEST
Open menu
CHEF’S DREAM
FOOD VOGUE
CONTACT US
PRO-PASTRY MODULAR PROGRAM FEE STRUCTURE
Module
Duration
Current Session
Next session
Module fee (AED)
Breads, doughs, batters
4 Weeks
27 Mar to 21 Apl
9 Jan to 3 Feb
12 Jun to 7 Jul
28 Aug to 22 Sep
10,500
Tarts & biscuits
1 Weeks
13 Feb to 17 Feb
24 Apl to 28 Apl
10 to 14 Feb
25 Feb to 29 Feb
3,150
Modern Desserts
1 Weeks
20 Feb to 24 Feb
1 May to 5 May
17 Jul to 21 Jul
2 Oct to 6 Oct
4,200
Chocolate
1 Weeks
27 Feb to 3 Mar
8 May to 12 May
27 Feb to 3 Mar
9 Oct to 13 Oct
4,200
Cakes & decoration
4 Weeks
6 Mar to 31 Mar
15 May to 9 Jun
31 Jul to 25 Aug
16 Oct to 10 Mar
15,750
Assessment (only for full program student)
2 Weeks
3 Apl to 14 Apl
12 Jun to 23 Jun
28 Aug to 8 Sep
13 Nov to 24 Nov