Upload
others
View
7
Download
0
Embed Size (px)
Citation preview
10 Week Introduction to Culinary Arts
44 MURRAY STREET
WOODBROOK/TRINIDAD/W.I T / + 868 628 5928
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!"
www.thebakingacademytt.com
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 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.
Stephanie brings her wealth of culinary experience to the
Academy of Baking and Pastry Arts.
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.
Cost
Tuition: $8,500 Uniforms: $750
Upcoming Dates
12TH MARCH - 21ST MAY, 2018 MON & TUES
4PM-9PM
Payments by Cash, Credit Card, Linx can be made:
Giselle Mills nurtured her passion for Baking and Pastry Arts from an early age in her grandmother’s kitchen. Her interest in the
science of the medium led her to her formal training which began at the Trinidad and Tobago Hospitality Institute. She followed this
with a BSc in Baking and Pastry Arts and Food Service Management from Johnson & Wales University.
A stint at the prestigious Ecole National Superieure de Patisserie in Yssingeaux, France led her to a Certificate in French Chocolate and
Confectionery Arts. She has worked extensively in Miami, New York, France, and Florence, Italy.
The Academy Of Baking and Pastry Arts is happy to bring her knowledge and expertise to our students.
GISELLE MILLS
Online @ www.thebakingacademytt.com At Jardin. The Falls @ Westmall At any branch of Republic Bank At the Academy
A PRIVATE CULINARY EXPERIENCE!