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The Art of Cooking

The Art of Cooking

Overview

Ever watched television and think how amazing different cuisines from around the world look? Ever wondered what it would be like to be able to cook and enjoy those meals right at home? Do you wish to replicate and create your favourite international dishes for fun or even desire to sell? If you’re looking at cooking as a hobby or profession and you don't know where to start, this course in international cuisine is for you!

CTS College offers a new suite of skilled and practical training workshops that aim to help individuals expand their talent and discover their hidden creativity in the field of culinary arts.

With over five years of experience as a professional cook, Chef Jalon Ramkissoon, has designed this course with YOU in mind. He will be by your side as you become the next culinary artist.

Who Should Attend

  • This workshop is open to all skill levels and even beginners.
  • Persons desirous of starting their own business/ home-based business; be your own boss (BYOB).
  • Entrepreneurs / Amateur Chefs interested in learning more professional techniques and methods for an improved product.
  • The “Do it Yourselfers” – DIY.
  • Persons who would like to learn a marketable and creative new skill.
  • Persons interested in becoming a Chef.

Tools

  • This is an all-inclusive workshop; all materials, recipes and tools will be provided

Learning Outcomes

Participants of these workshops will work together to produce dishes in a weekly menu based on a specific country’s cuisine.

Upon completion participants will be able to:

  • Prepare popular dishes based on French, Italian, Chinese, Thai, and East Indian cuisine.
  • Differentiate between and understand various cooking terms and methods.
  • Identify and apply cooking methods and techniques learnt to prepare numerous other dishes.
  • Interpret and follow recipes with relative ease.
  • Select and substitute ingredients for different applications.
  • Exercise effective time management to complete a desired meal with less hassle.
  • Aesthetically present the finished product.

SPECIAL NOTE: Participants will be furnished with a basic chef kit (apron, chef knife, paring knife, peeler and knife roll) to call your own. Each participant also gets to take away individual portions of the dishes prepared in class.

Course Objectives

Course Content

Participants will learn the following principles, methods and techniques:

  • An introduction to kitchen management.
  • Production scheduling and time planning to maximise efficiency.
  • An introduction to menu planning.
  • Safe food handling/holding practices.
  • Basic knife handling and butchery skills.
  • Vegetable and meat cookery.
  • Hands-on and demonstrative learning of sautéing, braising, poaching, frying, wok cookery and other essential cooking methods.
  • How to prepare sauces and achieve proper consistency.
  • How to aesthetically package meals for dining or resale.
  • How to properly care for and maintain equipment and tools.
  • Q&A

Course Schedule

Course Offering

Day Time Duration Contact Hours Cost Lecturer
Saturday 01:00 pm to 05:00 pm 5 Weeks 20 hours $2,500.00 Mr. Jalon Ramkissoon

Session - Saturday (01:00 pm to 05:00 pm)

Session Start Date End Date
Session 1 Saturday, November 6, 2021 Saturday, December 4, 2021
Session 2 Sunday, November 7, 2021 Sunday, December 5, 2021
Session 3 Saturday, January 8, 2022 Saturday, February 5, 2022

Assessment

Assessment

This programme is a hands-on, practical training class; assessment will be done based on the quality of work in class, ability to interpret and follow instructions along with the final presentation of the end product and general proficiency throughout the duration of the course.

Each student will be working both individually and in teams.

Student Support

Facilitator

Chef Jalon Ramkissoon

Chef Jalon has a passion for all things food. He has over 5 years of experience in the culinary field. Jalon has trained/worked both locally and internationally and loves sharing his passion, knowledge and experiences with budding enthusiasts, students and those willing to share alike.

His appetite to broaden his creative palette has taken him across multiple continents for a firsthand taste in culinary culture. He aims to expand his portfolio and adapt his entrepreneurial goals to the ever-changing landscape of the food industry.

Chef Jalon operates his own catering service. He is a past student of Presentation College, CTS College, TTHTI and is the holder of a Bachelor's degree in Culinary Arts and Food Service Management from the widely acclaimed Johnson & Wales University. His personal journey welcomes new experiences and continuous learning through the avid pursuit of knowledge. Begin your journey today!

Programme Manager (Vocational Education)

The program manager is responsible for the management of the course. If you would like further information or would like clarification on the course please contact the programme manager.

Mr. Shane Clarke
Phone: 392-8872
E-mail: sclarke@ctscollege.com

We are an ACTT recognised institution and partner with international awarding bodies

Affiliates