Culinary Arts Program

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.

SUCCESS FACTORS

This program is well-suited for students who:

  • Are well organized, creative and work well under tight time constraints and pressure.
  • Aspire to own a restaurant or use their entrepreneurial spirit to manage an existing business.
  • Can work independently and contribute to a team environment.
  • Are able to work long hours.
  • Seek rewarding opportunities and experiences.
  • Understand the importance of work safety practices.

1. Module 1

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

2. Module 2

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

3. Module 3

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

4. Module 4

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

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

2.1 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

3.1 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

4.1 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

There is a strong demand for trained chefs/ cooks and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel. Graduates may find employment as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, cruise ships, institutions and catering companies. With further training, graduates may advance to positions as commis de cuisine, department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine and executive chefs de cuisine. Graduates may also pursue self-employment opportunities.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.

2. Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.

3. Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.

4. Apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.

5. Apply fundamental nutritional principles to all aspects of food production.

6. Perform effectively as a member of a food and beverage preparation and service team.

7. Apply cost control techniques to food-service operations.

8. Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.

9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.

10. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

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 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

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

  • MBA (Human Resource Management, Marketing & Hospitality) – Rajasthan Technical University
  • Bachelor of Business Administration (Marketing) – J.N.V. University
  • Competent and talented professional having more than 11 years of experience as Human
    Resource and Business Development Manager in different industries such as Hospitality,
    Education, FMCG, Real Estate, Media & Marketing.
  • CPD certified – HR Summit & Expo – 2017, 2018 & 2019
  • Extensive cross-functional leadership experience as a Trainer (Soft skills) & Lecturer (Hotel and
    Hospitality), Motivational Speaker, Recruitment, Selection, Payroll, Business Development,
    Team Management. Good at cementing lasting relationship between company and employees
    for ensuring long-term revenue growth.
  • Designing and providing Training for major departments of Hotel such as Front Office, Food &
    Beverage, Housekeeping, Sales and Marketing of Hotel for more than 2.8 years.
  • HACCP awareness training from Food Safety Department – Dubai – with 89%.
  • Attended various Hospitality conferences and seminars.
  • Member of Top 150 Hospitality Leaders of UAE.
  • First Aid (Basic) & First Aid – Emergency First Aid at work , Emergency Escape and Self Rescue,
    Stress management Trainer.