Details
The preparation of paste based products, desserts, cake baking, sponges, meringue based products and gelatin and egg set desserts are discoursed in theory and applied in practical classes. Students will also be able to learn how to prepare and bake chemically aerated and fermented products as well as cook fruit based desserts, make simple frozen desserts, prepare and use creams, fillings and glazes, prepare hot and cold sauces and learn the use of decorative mediums.
Semestral Programmes for Basic and Intermediate Levels Available
Availability of Chef
GENERAL INFORMATION
One of our goals is to acquire an international reputation built on excellence in culinary education and ultimately enabling students to discover and acquire the essential skills applicable to various cuisines around the world. Graduates of ICAAC become part of a culinary tradition of excellence and earn the recognition that comes with being a real future chef. As a graduate, students will have earned a certificate or diploma from City & Guilds International that will differentiate them from the rest in a demanding and ever-changing industry. ICAAC Students of the Two Year Culinary Arts Chefs Programme are successfully placed in exceptional internships in prestigious hotels, restaurants and catering companies in Asia, Europe and the USA. The internship experience is the pinnacle of a superior education at ICAAC as it establishes a graduate's skills and enables each student to pursue a promising career in the international food industry.
Hands-on training is highly stressed and with a maximum ratio of twelve students to one chef/lecturer, ICAAC Chefs are able to build a closer relationship with their students over the course of the program and enables them to find internships which maximise the graduate's talent and interests. Although some graduates of ICAAC do not go on to work in professional kitchens, the internship is a valuable opportunity to experience, first-hand, the passion and precision of the culinary arts. ...
