Join our Culinary Arts Course in Dubai and learn international cuisines, modern cooking techniques, and kitchen management from industry-leading experts in a hands-on, state-of-the-art kitchen environment.
Master the art of cooking with Learnovate’s Culinary Arts Course in Dubai—your pathway to a rewarding culinary career. Whether you are an aspiring chef, food enthusiast, or industry professional, our comprehensive course is designed to provide you with the essential skills, techniques, and confidence to excel in the dynamic culinary world.
Our program stands out by blending hands-on training with theoretical knowledge, taught by seasoned chefs and culinary experts. You’ll explore international cuisines, master advanced cooking techniques, and gain valuable insights into kitchen management, food safety, and culinary creativity.
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. 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. 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. Classification of Soups
2. Cream Soups
3. Clear Soups
4. Hearty Soups
5. Chowder Soups
6. Bisque
1. Hors d’ oeuvres
2. Sandwiches
3. Canapés
4. Cocktails
5. Dips
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
1. Grilling Method
2. Braising Method
3. Stewing Method
4. Pan Frying Method
5. Sauté method
1. Chicken Fabrication
2. Sauté Method
3. Pan Frying Method
4. Braising Method
5. Poaching Method
6. Grilling Method
7. Deep Fry Method
1. Grilling Method
2. Braising Method
3. Stewing Method
1. Fish Fabrication
2. Broiling Method
3. Sauté Method
4. Pan Fry Method
5. Deep Fry Method
6. Grilling Method
7. Poaching Method
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
1. Potatoes
2. Rice
3. Pasta & Dumplings
4. Other Grains
5. Stuffing and Dressings
6. Pilaf Method
1. Understanding and Cooking Eggs
2. Breakfast Breads, Cereals, and Meats
3. Milk, Cream, and Butter
4. Cheese
1. Plated desserts
2. Sauces
3. Cakes
4. Tarts
5. Mousses
6. Soufflé
1. Arabic
2. French
3. Spanish
4. Mexican
5. Italian
6. Thai
The course offers flexible durations, typically ranging from 3 months to 6 months, depending on the chosen schedule.
No prior experience is necessary. The course is open to beginners and advanced learners alike.
Yes, a globally recognized certification will be awarded to all graduates.
Graduates can pursue careers as chefs, restaurant managers, or food entrepreneurs, both locally and internationally.
Learnovate offers quality courses with skilled teachers dedicated to giving you the best education possible.
