Culinary Arts Program

Culinary Arts Program

Culinary course in Dubai is divided into theoretical and practical modules. The theory classes will be conducted in our bur Dubai campus whereas the practical training will be delivered in start hotel’s kitchen by executive chef. Students will get the following support in culinary training programs:

• Handouts, Materials
• Lab Manuals
• Soft copy of reference Books 

At Bright Future Training Institute, we offer short-term courses for students who are not looking for a full term length education. These are generally month-long courses based on specific aspects of the culinary arts.

Course Duration:

Foundation Level 1: 20 credit hours
Professional Level 2: 40 credit hours

Certificates:

Upon successful completion of training and Internship the graduate students will be rewarded with three certificates, details as below:

• Course completion certificate from Institute
• Course completion certificate from KHDA – Government of Dubai
• Internship certificate upon successful completion of Internship period

Why to choose Bright Future Training Institute Dubai ?

Bright Future is top ranked training center in Dubai, which has been delivering dynamic training solutions for job seekers, industry professionals and corporate companies. The salient features of taking training at Bright Future Training Institute, Dubai are as below;

1. Individual attention
2. Hands on practice
3. Classroom training
4. Online Sessions
5. Industry Visit
6. Interview Skills
7. Internship & Job assistance
8. Accommodation & travelling support

Module 1: Sanitation and Safety, Menu Planning, Knife Skills, Soups and Stocks, Garde Manger

1. Module 1

1.1. Sanitation and Safety
1.2. Menu Planning, Knife Skills
1.3. Soups and Stocks
1.4. Garde Manger

1.1 SERVE-SAFE SANITATION & SAFETY:

1. Introduction to Microbiology
2. Food Borne Diseases
3. Personal Hygiene
4. Food Handling, Preparation, and Storage
5. Cleaning and Sanitizing Equipment
6. Sanitation Test
7. The Safe Workplace
8. Kitchen Safety

1.2 KNIFE SKILLS, MENU PLANNING, COST CONTROL, COOKING PRINCIPALS, and TOOLS and EQUIPMENT:

1. Modern Food Service
2. The Organization of Modern Kitchens.
3. Standards of Professionalism
3.1 Knife Skills
4. Moist Heat Method
4.1 Dry Heat Methods
4.2 The Arts of Seasoning
4.3 Introduction of equipment
5. Equivalents of Weights and Measures
6. Dry and Liquid Measurements
6.1. The Written Recipe
6.2. Converting Recipes
6.3. Food Cost
7. Menu Forms and Functions
8. Building the Menu
9. Nutritional Considerations

1.3 STOCKS & SAUCES:

1. Ingredients 1.1. Procedures and Methods of Stocks Reduction
1.2. Glace
2. Leading and Mother Sauces
3. Roux 4. Modern Sauces
5. Butter Sauce

1.3.1 SOUPS:

1. Classification of Soups
2. Cream Soups
3. Clear Soups
4. Hearty Soups
5. Chowder Soups
6. Bisque

1.4 GARDE MANGER:

1. Hors d’ oeuvres
2. Sandwiches
3. Canapés
4. Cocktails
5. Dips

Module 2: Salads, Meat, Poultry, and Game Cookery

2. Module 2

2.1. Salads
2.2. Meat Cookery
2.3. Poultry Cookery
2.4. Game Cookery

Module 2: Salads, Meat, Poultry, and Game Cookery

2.1 SALADS AND SALAD DRESSINGS:

1. Types of Salads
2. Presentation
3. Components of a Salad Bar
4. Dressing Types: French dressing, Garlic dressing, Lemon dressing etc
5. Art of Garde Manger

2.2 UNDERSTANDING AND COOKING MEATS:

1. Grilling Method
2. Braising Method
3. Stewing Method
4. Pan Frying Method
5. Sauté method

2.3 UNDERSTANDING AND COOKING POULTRY:

1. Chicken Fabrication
2. Sauté Method
3. Pan Frying Method
4. Braising Method
5. Poaching Method
6. Grilling Method
7. Deep Fry Method

2.4 UNDERSTANDING AND COOKING GAME:

1. Grilling Method
2. Braising Method
3. Stewing Method

Module 3: Shellfish, Vegetable and Starches Cookery

3. Module 3

3.1. Shellfish Cookery
3.2. Beef Cookery
3.3. Vegetable Cookery
3.4. Starches Cookery

3.1 UNDERSTANDING AND COOKING FISH & SHELLFISH:

1. Fish Fabrication
2. Broiling Method
3. Sauté Method
4. Pan Fry Method
5. Deep Fry Method
6. Grilling Method
7. Poaching Method

3.2 BEEF COOKING

1. Beef identification and fabrication
2. Broiling Method
3. Sauté Method
4. Pan Fry Method
5. Deep Fry Method
6. Grilling Method
7. Poaching Method

3.3 UNDERSTANDING AND COOKING VEGETABLES:

8. Controlling Quality Changes during Cooking
9. General Rules of Vegetable Cookery
10. Standards of Quality in Cooked Vegetables
11. Handling Fresh and Processed Vegetables
12. Production and Holding Problems in Quantity Cooking
13. Storage
14. Boiling and Steaming
15. Sautéing and Pan-frying
16. Braising
17. Baking
18. Broiling and Grilling
19. Deep-frying

3.4 COOKING STARCHES:

1. Potatoes
2. Rice
3. Pasta & Dumplings
4. Other Grains
5. Stuffing and Dressings
6. Pilaf Method

Module 4: Breakfast Preparation, Baking and Restaurant Desserts, and International Cuisines

4. Module 4

4.1. Breakfast Preparation
4.2. Baking and Restaurant Desserts
4.3. International Cuisines

Module 4: Breakfast Preparation, Baking and Restaurant Desserts, and International Cuisines

4.1 BREAKFAST PREPARATION AND DAIRY PRODUCTS:

1. Understanding and Cooking Eggs
2. Breakfast Breads, Cereals, and Meats
3. Milk, Cream, and Butter
4. Cheese

4.2 BAKING AND RESTAURANT DESSERTS:

1. Plated desserts
2. Sauces
3. Cakes
4. Tarts
5. Mousses
6. Soufflé

4.3 INTERNATIONAL CUISINES:

1. Arabic
2. French
3. Spanish
4. Mexican
5. Italian
6. Thai

The certificate course in Culinary Arts, Baking & Pastry Arts have been separated into 4 rotating short-term courses (or modules) respectively. This is to provide students with access to those specific areas of the curriculum that best meet their learning needs.

Culinary Arts Program FAQs

Who can join the Culinary Arts Program?

Anyone passionate about cooking can join! The course is ideal for beginners, food enthusiasts, hospitality students, and professionals who want to build a career in the culinary industry.

Do I need any prior cooking experience?

No prior experience is required. The program starts from the basics and gradually advances to professional-level culinary techniques.

What will I learn in the Culinary Arts Program?

You’ll learn knife skills, cooking methods, plating, kitchen management, hygiene standards, menu planning, and global cuisines — everything needed to work as a professional chef.

Is the Culinary Arts Program KHDA-approved?

Yes, our Culinary Arts Program is KHDA-approved, ensuring your certification is recognized and valued across Dubai and the UAE.

What career opportunities are available after completing the course?

Graduates can work as Commis Chefs, Line Cooks, Kitchen Assistants, or Sous Chefs in restaurants, hotels, and catering companies — or even start their own food business.

Do you offer job placement or internship support?

Yes! We provide career guidance, internship assistance, and job placement support through our network of hospitality partners in Dubai and beyond.