Certificate in Commercial Cooking

Course Description

This 5-month program prepares students for starting out in the field of culinary arts. Graduates of this course become well equipped with the basic theoretical foundations and practical applications. In addition to learning techniques and honing their skills in the kitchen, students of this course are also given an intensive lesson on professional kitchen operations and food safety. These classes ensure that every graduate is not only trained in the basics of commercial cooking, but also educated in the vital requirements of a functional and effective kitchen.

The curriculum is inclusive of a weekly Immersion Program, wherein each student applies their classroom learning in an AICA-approved professional kitchen. Here the students will have first-hand experience on how to execute their theoretical knowledge, and get a feel of real-world kitchen dynamics. This creates well-rounded individuals that are honed in the basic principles of culinary arts, and also adept at practical applications. This is a course that will take students from the classroom straight to the culinary arts profession.

Session Topics

• AICA Orientation
  
• School Code of Conduct
  
• Introduction to Nutrition
  
• Introduction to Food Science ( A Study on the Technical Aspects of Cooking)
  
• Weighing & Measuring
  
• HACCP System (Hazard Analysis Critical Control Point – Food Safety System)
  
• Basic Culinary Terms
  
• Basic Ingredients
  
• Basic Equipment
  
• Standard Professional Kitchen Operating Procedures
  
• Knife Handling Skills
  
• Butchery (Meats & Seafood Fabrication)
  
• Basic Egg Cookery (Different Ways of Cooking Eggs & Breakfast Preparation)
  
• Cooking Methods & Techniques (Basic Moist Heat & Dry Heat Cooking Methods)
  
• Introduction to Baking & Pastry – different types and methods of preparing breads and pastries
  
• Garde Manger