INTERNATIONAL COOKERY

Course Description

Course Description The Short Course in International Cookery introduces the learner to the culinary field, where they will be immersed in a 360-degree overview of the modern kitchen- from various vegetable cuts, to an introduction to soups and sauces and classical cooking techniques used in international gastronomy. This course is administered by our highly-skilled Culinary Trainers and takes place within our advanced training kitchens. Learners may opt to enrol for the 10-day program over the holidays or choose the Saturdays-only option for those busy with school or work during the weekdays.

Course ObjectivesAt the end of the course, the learners will be equipped with the necessary skills and knowledge to comfortably:
a) Understand the kitchen environment; use of kitchen utensils and equipment
b) Prepare basic stocks and sauces; classical to modern
c) Prepare cold and hot appetizers
d) Execute main-course dishes comprising fish, seafood, poultry, vegetarian and other meat items


Course Duration

Course Description This course introduces the learner to the culinary field where they can apply the basic cooking methods used in various classical and modern cuisines.

Objectives At the end of the program, the participants will be able to: know, understand, handle, prepare;
a) The kitchen environment; use kitchen tools and Equipment
b) Basic stocks and sauces; soups and farinaceous dishes
c) Cold and hot appetizers and snacks
d) Fish, seafood, poultry, meat items

Course Description The Short Course in International Cookery introduces the learner to the culinary field, where they will be immersed in a 360-degree overview of the modern kitchen- from various vegetable cuts, to an introduction to soups and sauces and classical cooking techniques used in international gastronomy. This course is administered by our highly-skilled Culinary Trainers and takes place within our advanced training kitchens. Learners may opt to enrol for the 10-day program over the holidays or choose the Saturdays-only option for those busy with school or work during the weekdays.

Course ObjectivesAt the end of the course, the learners will be equipped with the necessary skills and knowledge to comfortably:
a) Understand the kitchen environment; use of kitchen utensils and equipment
b) Prepare basic stocks and sauces; classical to modern
c) Prepare cold and hot appetizers
d) Execute main-course dishes comprising fish, seafood, poultry, vegetarian and other meat items

Weekdays Program
  • Duration: 40 Hours (Mon-Fri)
  • Starting Date : Wed 14th April 2021 to Tue 27th April 2021 (8:00 am to 12:00 pm)
  • Application Fee: Ksh 1,000
  • Course Fee: Kshs 50,000.00 (inclusive of materials and Certificate of Achievement)
Saturday Program
  • Duration: 40 Hours
  • Starting Date : Sat 29th May 2021 to Sat 31st July 2021 (9:00 am to 1:00 pm)
  • Application Fee: Ksh 1,000
  • Course Fee: Kshs 50,000.00 (inclusive of materials and Certificate of Achievement)
Fees are Inclusive of:
  • BIHC-branded apron
  • All training equipment
  • Certificate of Achievement

Course Intake

Weekdays Program
  • April
  • August
  • December
Saturday Program
  • Mid January
  • Mid May
  • Mid September


Entry Requirements

Entry Requirements
  • 16 years of age and above
  • No prior culinary experience required
  • No minimum academic requirements applicable
  • English proficiency

Learners will be required to:
  • Dorn a white T-shirt and black trousers
  • Wear comfortable shoes with a rubber sole
  • Bring a notebook


Enrollment

General Communication

For general queries, including partnership opportunities, please email info@bihc.ac.ke

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