The Grace Culinary Academy Cookery Certificate courses have been carefully developed by professional chefs to ensure that the students will be educated in an operational commercial kitchen five days a week, performing practical tasks including cooking each day.

Our philosophy is that our graduates will gain the competence to enter the hospitality industry. To achieve this the students will have daily experience in mise en place (preparation) and hands-on’ cooking.

With this guiding philosophy, all tasks in our commercial kitchen operations will be performed by students under the supervision and tutelage of experienced commercial Chefs.

Learning via daily hands on cooking and instruction is the key focus of these courses as learning the skills of cooking is similar to swimming, in swimming you have to be in the water to learn. In cooking you have to be in the kitchen. doing the cooking if you are to learn the culinary skills that are required to succeed in the hospitality industry.

Classroom theory will be kept to a minimum in line with our core principles and philosophy.

This course is designed for students to do hands on cooking 5 days a week. Theory classes will be taught for 40 minutes after morning practical hands on cooking class.

(1) Introduction to Commercial Cookery : Overview of the commercial cooking industry, Health safety and sanitation regulations, kitchen equipment and tools, Basic kitchen terminology and techniques.

(2) Food Preparation Fundamentals : Knife Skills, Measuring and mixing techniques, understanding ingredient functionality, Introduction to Mis En Place.

(3) Starches, Sauces and Soups : Starch preparation and cooking methods, Sauce preparation and cooking methods, Soup preparation and cooking methods.

(4) Meat, Poultry and Seafood Cookery : Meat Identification and selection, Cooking Methods for Meat Seafood and Poultry.

(5) Vegetable and Fruit Cookery : Vegetable Identification and selection, Cooking methods for vegetables and fruits.

(6) Baking and Pastry Fundamentals : Introduction to baking and pastry, yeast breads, quick breads and pastries.

(7) International Cuisines : Overview of international cookery, preparation of popular international dishes eg. Pizza, Risotto, Pasta dishes, dishes from Tandoor.

(8) Introduction to Menu Planning