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.
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.
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.
Chef Darrel Thomas, widely known as Chef Tommy, is a seasoned culinary arts lecturer at the Tobago Hospitality and Tourism Institute (THTI), bringing 30 years of experience in the culinary world. As a Certified Hospitality Educator, his passion for teaching is driven by a desire to impart his extensive knowledge and skills to the next generation of hospitality professionals.
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.
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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.
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