10 Week Introduction to Culinary Arts

44 MURRAY STREET WOODBROOK/TRINIDAD/W.I

T / + 868 628 5928 E / info@thebakingacademytt.com

W / www.thebakingacademytt.com

Introduction to Culinary Arts

Lesson 1 – BASIC KNIFE SKILLS Lecture - Food handling and Food Safety Lesson 2 – STOCKS Lecture - Food Costing and Menu Planning Lesson 3 – SOUPS Lesson 4 – SALADS AND DRESSINGS Lesson 5 – MOTHER SAUCES Lesson 6 - SAUTE, PAN FRY AND PAN SAUCES Lesson 7 – GRILLING Lesson 8 – ROASTING Lesson 9 – BRAISING AND STEWING Lesson 10 - FISH BUTCHERY AND SHELLFISH PREP AND COOKERY Lesson 11 – STEAMING AND POACHING Lesson 12 – RICE, GRAINS AND LEGUMES Lesson 13 – BASIC PASTRY AND BREAD Lesson 14 – EGG AND BREAKFAST COOKERY Lesson 15 – CUISINE FOCUS – FRENCH Lesson 16 – CUISINE FOCUS – ITALIAN Lesson 17 – CUISINE FOCUS - ASIAN Lesson 18 – EXAM AND MARKET BASKET CHALLENGE Lesson 19 – GRAND BUFFET PREP 1 Lesson 20 – GRAND BUFFET PRESENTATION AND GRADUATION

"Our love affair with food requires greater technical skill and knowledge.

We have created an outstanding facility, with rigorous curriculum,

taught by trained chef instructors.

Come...bring your passion!"

This Program was created with the Culinary Novice in mind. It is designed to provide students with the

essential cooking techniques and culinary grounding to master classic and modern cooking techniques. You will

learn all the important cooking methods from simple roasting to mousse making. As you advance through

the series, you will gradually come to understand each cooking concept.

Over the course of seventeen lessons, you will have a firm grasp of ingredients and equipment, know why things happen, prepare popular dishes from specific

cuisines, learn the basics of plating and also learn how to correct mistakes. Most importantly, you will gain the

experience you need to cook with confidence and pleasure, without relying strictly on recipes.

Meet Our Chef

STEPHANIE TEEKARAM

Our Classroom

Our small classroom guarantees individual attention. We assure you the finest culinary

experience to rival that of any international culinary and baking academy. There are no additional or

hidden fees for international students.

TUESDAY 7TH JANUARY 2020 - WEDNESDAY 18TH MARCH 2020

TUESDAY & WEDNESDAY 4PM-9PM

A PRIVATE CULINARY EXPERIENCE

Stephanie attended the Institute of Culinary Education (ICE) where she graduated with Diplomas in Culinary

Arts (2004), Pastry and Baking (2005) and Restaurant Management (2006). In 2007, she left ICE to begin her

career as a Pastry Chef. Featured in the New York Times and CNN.com, she has

worked as a personal chef in New York and has also been the Executive Pastry Chef at several New York

restaurants, including Kutshers Tribeca, Kitty's Canteen and Ralph Lauren's Polo Bar.

Cost

Tuition $14,500

Includes Uniforms, All Textbooks and learning materials, recipes and ingredients.

Payment in full less 5% $13,775.00 2 Monthly Payments: $7250.00 per month

Non Refundable Registration Fee of $850.00 Applied to Tuition Fees