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.

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.

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.

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.

The Breads Batters and Doughs module of SCAFA’s Pro Pastry program is a comprehensive four-week course designed to equip students with the knowledge and skills needed to produce a variety of breads, doughs and batters.

During this module, students will learn how to create a mother dough and work with yeast, exploring Gluten Theory and its applications in the production of bread. They will then go on to produce a range of bread products including focaccia, pizza, white pan bread, challah, brioche, baba savarin, baguette, sourdough, and ciabatta.

In addition to bread production, students will also learn how to make puff pastry and use it to create croissants, vol-au-vents, pies, pain chocolat, and danish pastries. Finally, students will also learn how to make jellies, jams, and preserves. Finally they will use batters to produce donuts and a variety of pancakes and crepes,

By the end of the four-week module, students will have gained extensive practical experience in working with a variety of breads, pastries, and doughs. They will have developed a deep understanding of the science behind these products and the techniques required to produce them to a high standard.

The Tarts and Biscuits module of SCAFA’s Pro Pastry program is an intensive one-week course designed to teach students how to create a variety of delicious tarts and biscuits. During this module, students will learn how to make various types of pastry doughs, including pate brisee, pate latice, and pate sucrée. They will also learn how to work with choux pastry to create classic pastries such as eclairs and profiteroles.

In addition to pastry doughs and choux pastry, students will learn how to create a range of tarts, including lemon tarts, fruit tarts, and chocolate tarts. They will also learn how to make pastry cream and ganache to use as fillings and toppings for their tarts.

Finally, students will learn how to make a variety of biscuits, including macarons, sable biscuits, and madeleines. They will gain extensive practical experience in creating these delicate treats, as well as an understanding of the techniques required to achieve a professional finish.

The 1-week Desserts module offered by SCAFA’s Pro Pastry program is designed to teach students how to make a wide range of delicious and popular desserts. During this module, students will learn to make classic desserts such as clafoutis, sticky toffee pudding, apple crumble, creme anglaise, ice cream, tres leches cake, bread and butter pudding, French toast, marshmallow, set cheesecakes, baked cheesecakes, NY cheesecake, pavlova, Eton mess, raspberry dome, tiramisu, creme brulee, soufflés, panna cotta, and many more.

Throughout the week, students will learn different techniques, ingredients, and presentation methods for creating these desserts. They will learn how to make the perfect meringue for a pavlova, how to create a silky smooth creme brulee, and how to make the lightest soufflés. Additionally, they will learn about flavour pairings, textures, and different decoration techniques to make their desserts look as beautiful as they taste.

Overall, the 1-week Desserts module is a comprehensive course that provides students with a strong foundation in pastry-making skills, as well as the confidence to experiment with new flavours and techniques.

The one week Chocolate module offered by SCAFA’s Pro Pastry program is designed to teach students the art of chocolate making, starting from the fundamentals of tempering chocolate to creating a wide range of products. The module focuses on three types of chocolate – milk, dark and white, and students will learn the different tempering techniques required for each.

During the week, students will learn how to make ganache, whipped ganache, truffles, chocolate sponge, bon bon, flourless cake, moist chocolate cake, brownies, transfer sheets, painting, molten cake, chocolate box, and other products using different chocolate tempering techniques. They will learn how to select and source the best quality chocolate and ingredients, and how to use different tools and techniques to create different shapes, designs, and textures. The module covers different aspects of chocolate making, including the science behind chocolate, the various stages of tempering, and the different applications of chocolate. Students will learn how to create different finishes such as glossy, matte, and textured finishes on their chocolate creations. By the end of the module, students will have gained an in-depth understanding of chocolate-making techniques and have the skills to create a variety of chocolate products. They will have a strong foundation in the art of chocolate-making and be able to apply the techniques learned to their future creations. The one week Chocolate module is an intensive course that provides students with the tools and knowledge required to master the art of chocolate-making.

The 4-week Cakes module offered by SCAFA’s Pro Pastry program is a comprehensive course designed to teach students how to make and decorate a variety of cakes using different techniques. The module covers a wide range of cakes, including cover cake, pound cake, cupcakes, carrot cake, meringue ice cream cake, Dobos torte, chocolate mousse cake, dulce de leche cake, black forest, charlotte russe, mocha cake, and mirroir aux fruits.

Throughout the module, students will learn different cake-making techniques, including mixing, baking, layering, and frosting. They will also learn how to use different types of ingredients and equipment, such as piping bags and tips, to create unique designs and decorations on their cakes. The module also covers a range of decorating techniques, including buttercream, piping, royal icing, flowers, plaques, fondant, painting, loops, cala, daisies, flower base – rose, mum, carnation. Students will learn how to make and use gum paste, leaves, lily leaves, pinsetta base and petals, stephanotis base, bouquet making and Assembly 1 and Assembly 2. Throughout the module, students will have the opportunity to practice their skills and experiment with different techniques to create unique and personalized cakes. By the end of the course, students will have developed the skills to create a variety of cakes and the confidence to create their own cake designs. The 4-week Cakes module is an intensive course that provides students with the tools and knowledge required to create stunning cakes that are not only visually appealing but also delicious. It is an ideal course for aspiring pastry chefs who want to specialize in cake-making or for those who want to learn how to make cakes for their own enjoyment.

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