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 is an intensive course in Indian cookery. The students will be doing hands on cooking daily for 5 days a week in the Tandoor and the other cookery. Theory class will be limited to 40 minutes to maximize learning by doing hands on cooking.

(1) Introduction to Indian 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) Vegetarian Cookery : Vegetable Identification and selection with cooking methods.

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

(5) Tandoor cooking : Naan bread, Tandoon chicken etc.

(6) Indian Breads : Chapatti, Paratha Puri, Dosa, etc.