SCAFA's courses equip students with the skills needed to enter a kitchen role in the hospitality industry.
SCAFA, The School of Culinary and Finishing Arts in JLT, will launch its Professional Certificate Programmes on 6 January 2013.
SCAFA’s Professional Certification Programmes consist of two modules and equip students with the knowledge and skills to enter a kitchen role within the hospitality industry with excellent prospects for career development based upon the skills acquired.
The first module, the Professional Kitchen Programme, is a 13-week program of full time practical study followed by a two-week externship arranged by SCAFA to provide practical experience of working in the hospitality sector. The course focuses on teaching all the fundamental techniques for cooking and food handling, and prepares students for entry-level positions in the food and beverage industry. The program commences with food safety and knife skills, culinary terms and the history of cooking, stocks and soups, produce and dairy, meat and poultry, fish and shellfish, baking and pastry. All subjects are developed and taught in a practical environment (90% hands on) where you will be able to learn, create, understand and develop your skills in cooking.
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The second module, the Professional Finishing Programme, is a unique 11-week programme of full time practical study. This module prepares students for the finer aspects of the culinary arts. Students are taught how to run a business in the hospitality industry, from buying produce through to customer services, covering fine dining, palate development and restaurant management along the way. The School’s restaurant, SCAFÉ is the platform from which these skills are uniquely taught to our students.
The SCAFA Professional Certificate Programs start on the following dates: 6 January 2013; 14 April 2013; 21 July 2013; 27 October 2013.
To find out more, visit the SCAFA website.
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