Food Preparation
This course is designed to provide a strong foundation in culinary arts, making it accessible to beginners who are interested in pursuing a career in the culinary industry or simply improving their cooking skills. Culinary arts is a dynamic field that requires a combination of creativity, precision, and technical knowledge. As such, this course emphasizes the core skills necessary to develop competency in the kitchen.
Instructor:
Share this page:
Take This Course
- Method: Face to Face
- Contact Hours: 24 Hours
- Price: TT$2,195
Interactive Lectures, Hands-On Practical Sessions, Demonstrations
- Sign Up Now - Pay Later!
Submit Form
Review Cart
Confirm
You are required to pay 100% of the total cost at least seven (7) working days prior to commencing of training. If you are unable to pay the full amount before the start of classes, you have the option of making 50% down payment and the balance payable by the middle of the programme.
Persons that choose to make payments via the bank account: the receipt must be emailed or Whatsapp to 477-8910 one (1) week before commencing of training.
Should THTI cancel a scheduled class before its commencement, THTI will refund 100% of the course fee.Â
Should an applicant having paid all the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid all the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 20% penalty fee will be charged.
No refund is applicable should an applicant having paid all the required fees withdraw after attending two (2) or more than two (2) classes
Should an applicant having paid part of the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid part of the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 50% penalty fee will be charged.
No Refund is applicable should an applicant having paid part of the required fees withdraw after attending two(2) or more than two (2) classes.
Applicants in cases 2 and 3 will be given the option to transfer to another course or the same course being offered at another date.
Course Summary
- Method: Face to Face
- Contact Hours: 24 Hours
- Price: TT$2,195
Interactive Lectures, Hands-On Practical Sessions, Demonstrations
Learning Outcomes
- Demonstrate Proficiency in Kitchen Safety: Understand and apply essential kitchen safety protocols, including sanitation, proper food handling, and maintenance of equipment, ensuring a safe and efficient cooking environment.
- Execute Fundamental Cooking Techniques: Confidently perform basic cooking methods such as boiling, steaming, sautéing, roasting, grilling, and frying, with an understanding of how heat is transferred during the cooking process.
- Prepare Foundational Culinary Components: Make essential stocks, sauces, and soups from scratch, showcasing a basic understanding of these fundamental culinary elements.
- Effectively Cook Vegetables, Grains, and Starches: Select, prepare, and cook various vegetables, grains, and starches, demonstrating a balanced approach to creating nutritious vegetarian dishes.
- Handle and Cook Proteins Properly: Select, store, and prepare different types of meat, poultry, and seafood, utilizing basic butchery skills and adhering to proper cooking temperatures to ensure food safety and quality.
- Present Dishes with Professionalism: Develop and apply plating and garnishing techniques, focusing on the balance of color, texture, and composition to create visually appealing dishes.
- Complete a Three-Course Meal: Synthesize all learned techniques by planning, preparing, and presenting a three-course meal, showcasing their culinary skills and personal style.
Course Description:
The objective of this 8-week basic cooking course is to equip students with foundational culinary skills essential for any aspiring chef. Students will learn the fundamentals of kitchen safety, proper food handling, and essential cooking techniques, including knife skills, basic cooking methods, and an introduction to stocks, sauces, and soups. By the end of the course, students will be able to prepare a variety of simple dishes using different ingredients and techniques, understand the importance of proper food presentation and confidently execute basic recipes with a professional approach.
Â
Course Outline
Course Instructor(s):
Chef Darrel Thomas
Frequently Asked Questions
When is the next cycle of this course?
If you do not see a next session date for this course, you can still register today and we will notify you as soon as a new date is published. You can then make payments after a date is confirmed.
How do I register for this course?
- Create an account or log in.
- Submit the registration form.
- Choose payment option.
- Make payment.
Do you have a payment plan?
Yes! We can offer you a payment plan if you are unable to pay the course fees in full upfront. Please contact us.
Can I pay with cash?
Cash deposits can be made at the bank. You can also pay via bank transfer or credit card through our website.
Note: We no longer accept cash payments on campus.
Do I get a certificate upon completion of this course?
Yes you will receive your certificate upon completion once all fees are paid.
