The Advanced Certificate in Culinary
Arts
44 MURRAY STREET WOODBROOK/TRINIDAD/W.I
T / + 868 628 5928 E / [email protected]
W / www.thebakingacademytt.com
Advanced Culinary Arts
Module 1 – Garde Manger Smoking and Curing Meats Fermenting and Pickling Sausage making, Pates and Terrines Fabricating Hors D’oevres Module 2 – Beer, Wine, Cheese and Cream Beer Tasting and food pairing Wine Tasting and Food pairing Cheesemaking 1 - Mozzarella, chevre, paneer & clotted cream Cheesemaking 2 – Mascarpone, ricotta, burrata & yogurt Module 3 – Culinary Trends Farm to Table Day 1 Farm to table Day 2 Vegan Cooking Paleo cooking The Raw food movement Module 4 – Plating The basics of Plating Plating techniques Day 1 Plating techniques Day 2 Module 5 – Introduction to Molecular Gastronomy The theory of molecular gastronomy Hydrocolloids and Foams Spherification, liquid nitrogen, the anti griddle and smoke infusions. Module 6 - Culinary Masters Exploring the cuisine of the World’s Famous Chefs Alice Waters Thomas Keller Marcus Samuelsson Pierre Hermes Module 7 – Market Basket and Graduation Dinner
"Our love affair with food requires greater technical skill and knowledge. We have created an
outstanding facility, with rigorous curriculum, taught by
trained chef instructors."
"Come...bring your passion!"
Upon completion of our Introductory Culinary Programs, student may progress to The Advanced Culinary Certificate Program. This program further
develops the theory, practice and art of Cooking. We further encourage advanced teaching skills in Theory and technique, while further developing your palate,
training, speed and teamwork. Each class is designed to teach specific skills which increase in complexity as the program progresses.
Global food trends are explored. Classes conclude with group tasting and critique, so that students continue to develop their palettes, identify successes and learn to
problem solve. Consideration is given to Professional Industry Chefs
and persons previous qualifications in the field of Culinary Arts!
Meet Our Chefs
STEPHANIE TEEKARAM
Our Classroom
Our small classroom guarantees individual attention. We assure you the finest culinary
experience to rival that of any international culinary and baking academy. There are no additional or
hidden fees for international students.
MONDAY 25TH MARCH 2019 -
MONDAY 1ST JULY 2019
MONDAYS & TUESDAYS
4PM-9PM A PRIVATE CULINARY EXPERIENCE!
Stephanie attended the Institute of Culinary Education (ICE) where she graduated with Diplomas in Culinary
Arts (2004), Pastry and Baking (2005) and Restaurant Management (2006). In 2007, she left ICE to begin her
career as a Pastry Chef. Featured in the New York Times and CNN.com, she has
worked as a personal chef in New York and has also been the Executive Pastry Chef at several New York
restaurants, including Kutshers Tribeca, Kitty's Canteen and Ralph Lauren's Polo Bar.
Cost
Tuition $19,600
Includes Uniforms, All Textbooks and learning materials, recipes and ingredients.
Payment in full less 5% $18,050.00 4 Monthly Payments: $5390.00 per month
Non Refundable Registration Fee of $850.00 Applied to Tuition Fees
Simmone Edwin is a certified Hospitality Educator, who is currently the Head Chef at Adam’s Bagels. Beginning with an Associate’s Degree in Culinary Management at TTHTI her learning continued to a Bachelor’s Degree in
Food Service Management and International Hotel Operations from Johnson and Wales University Miami
and the Spermalie Hotel School Belgium. Chef Simmone has worked at some of Trinidad’s top restaurants: Il Colosseo, More Sushi, The Normandie
Hotel and Buzo but teaching remained her passion! She was voted Lecturer of the Year 3 times in a row!
SIMMONE EDWIN
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