MASTER THE CULINARY ARTS

Culinary Arts At DCT

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WHY STUDY CULINARY ARTS?

Master the Culinary Arts

Millions of expats of various nationalities make Dubai their home, their food and flavours merging and discovering new expression. At the same time, the city welcomes millions of visitors each year from all over the world. As a melting pot of cultures and culinary identities, Dubai is an incredible place to practice a career in Culinary Arts.

Dubai is a melting pot of cultures and culinary identities. With millions of expats of various nationalities calling it home, their food and flavours have found unique ways to merge and find new expression. With 20 million international visitors per year expected by 2020*, the continued scope and diversity of its Culinary Arts is essential to its tourism industry and visitor experience.

The one-year Certificate programme deals not only with the obvious focus of food preparation, but explores areas such as Aspects of Nutrition, Food Safety and Sanitation, Culinary and Baking Fundamentals, and Food Service Purchasing.

The Diploma programme, which is an additional six months after the certificate, builds on these skills with further hands-on, practical training in business, management, food science, and nutrition.

Following this, students can then pursue the Applied Bachelors for another year, enabling them to complete their degree in only two years and six months.

* Data from DTCM Vision 2020 Tourism Strategy Update, February 2017

TOURISM TEACHERS

Core units
of the course

  • Unit 1

    Intro to the Culinary Arts Industry

    Throughout this unit, students will explore the ‘culinary arts’, which includes a history of this discipline, as well as emerging trends. It will provide a background to working in a commercial kitchen including how to select and use the correct equipment and tools for particular tasks, and how to classify various items of equipment. The unit also covers safety, maintenance, cleaning and energy conservation procedures used in commercial kitchens and the correct techniques to perform a range of kitchen tasks to prepare a variety of simple dishes.

  • Unit 2

    Culinary fundamentals 1

    Whilst studying this unit, students will be provided with an understanding of techniques and knowledge required for the selection of ingredients, preparation, processing and service of a range of basic stocks, soups and classic sauces. The unit will also include how to utilise standard recipes, use commercial cookery equipment safely and productively and to carry out tasks in a hygienic manner.

  • Unit 3

    Culinary Fundamentals 2

    This unit will provide the skills and knowledge required to prepare and cook various vegetables, fruit, egg and starch based dishes following standard recipes. This includes the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

  • Unit 4

    Culinary Fundamentals 3

    The purpose of this unit is to provide students with an understanding of various cooking methods. This includes the selecting, preparing, producing and serving a range of dishes to an accepted industry standard. The unit will cover the techniques and methods to produce dishes from around the world.

  • Unit 5

    Appetisers

    It is important for students to learn how to prepare appetisers and to understand their use across a variety of menus and events. In this unit, students will be able to define an appetiser, identify a selection of components and ingredients used to prepare an appetiser and understand the service format for a selection of appetisers. This unit also explores the definition of salad dishes and their various uses within a menu.

  • Unit 7

    Meat Prep

    This unit describes the skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. This includes the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The meat products from large game animals have been included in this unit because the size of the animal, processing techniques and purchasing specifications are similar for sheep, goat and cattle livestock.

  • Unit 7

    Poultry and Game

    In this unit, students will explore the knowledge and skills required to classify, prepare and cook a variety of poultry and small game dishes using correct techniques. These techniques include correct quality assessment, standard recipes, correct portion size, wastage minimisation and carving techniques. It also covers other related areas including storage, terminology, purchasing, quality points, garnishes, accompaniments and service.

  • Unit 8

    Seafood Preparation

    The purpose of this unit is to introduce students to Seafood preparation. They will learn how to prepare and cook a variety of seafood dishes following a recipe. This will involve preparing and portioning ingredients and using relevant equipment, methods of cookery and food storage methods.

  • Unit 9

    Desserts Preparation

    In Desserts Preparation, students will explore the techniques used to prepare, cook, freeze, decorate, portion and present or store a quantity of hot, cold and iced desserts and to recognise the importance of applying correct hygiene and safety procedures to produce a quality product for service. The type of ingredients used to prepare desserts and how they are stored will also be covered.

  • Unit 10

    Baking Fundamentals

    This unit will provide students with the skills required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. The content of this unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and pâtisseries. It applies to individuals who work under the guidance of more senior chefs.

  • Unit 11

    Social and Cultural Awareness

    During this unit, students will learn how to be socially aware when serving customers and working with colleagues. Learners will gain the basic skills and knowledge needed to communicate effectively with people from different cultures and social backgrounds and to deal sensitively with misunderstandings.

  • Unit 12

    Preparing for a Career in the Culinary Arts

    The purpose of the unit is to prepare learners to work in the Culinary Industry in Dubai. Learners will gain an understanding of the importance of personal branding and presenting a professional image, as well as the practical skills required to prepare for job interviews using recognised interview skills techniques.

  • Unit 13

    Aspects of Nutrition

    This unit looks at various aspects of nutrition including value components that should be used when developing menus and menu plans for diverse clients with varying requirements. The content is created for kitchen staff who have the ability to work independently with limited guidance from other more senior members of staff. Food establishments used within this unit cover all sectors of the hospitality and catering industry; including health focussed establishments and a variety of others.

  • Unit 14

    Food Safety and Sanitation

    Food safety and Sanitation will introduce students to the key requirements of service personnel to follow strict hygiene guidelines and practices within the operational aspects of the culinary industry where food is handled, either for consumption on premise or for consumption off-site. In addition, food safety programmes (specifically HACCP) will be introduced.

  • Unit 15

    Restaurant Operations

    In Restaurant Operations, students will discover the various operational functions that apply to a range of food and beverage operations in Dubai. It covers the fundamental technical knowledge about the role of front of house and back of house staff to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverages, and complete end of service tasks.

  • Unit 16

    Food Service Purchasing

    This unit describes the skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stock takes and maintain all documents relating to the administration of any type of stock. In addition, it describes how to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations.

  • Unit 17

    ICDL

    The International Computer Driving License (ICDL) is a qualification that enables people to demonstrate their competence in computer skills. In this course we will cover the excel and word processing base modules that will provide learners with essential skills that are fundamental to all professional job functions.

Why Study Culinary Arts ?

Food is an essential part of the tourism offering.
Dubai is one of the worlds's most exciting dinning destinations
Dubai is melting part of cultures and culinary identities

NOW ACCEPTING APPLICATIONS FOR SEPTEMBER 2019

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