The Advanced Certificate in Culinary

Arts

44 MURRAY STREET WOODBROOK/TRINIDAD/W.I

T / + 868 628 5928 E / info@thebakingacademytt.com

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