The Art of Cooking

Overview

The Art of Cooking course at CTS College will take you on a flavourful journey with an enticing exploration into the diverse realm of international cuisine. If you've ever dreamed of recreating the tantalizing dishes from around the world in the comfort of your own kitchen, this course is your culinary passport. Whether cooking is a cherished hobby, a profession you aspire to pursue or a means to recreate your favourite global flavours, this practical training workshop provides the perfect culinary foundation.

Led by Chef Jalon Ramkissoon, a seasoned professional with years of culinary experience, this course is meticulously designed to nurture your culinary talents and uncover the hidden creativity within you. Join CTS College on a gastronomic adventure, guided by Chef Jalon and transform into the next culinary artist, bringing the world's diverse flavours to your fingertips.

Benefits

Upon completion of this programme, students would be able to:

• Prepare popular dishes based on French, Italian, Chinese, Thai and East Indian cuisine
• Differentiate between and understand various cooking terms and methods.
• Identify and apply cooking methods and techniques learnt to prepare numerous other dishes
• Interpret and follow recipes with relative ease
• Select and substitute ingredients for different applications
• Exercise effective time management to complete a desired meal with less hassle
• Aesthetically present the finished product

Note: Participants will be provided with a basic chef kit (apron, chef knife, paring knife, peeler and knife roll) which they can keep, along with individual portions of the dishes prepared in class.

Features

Below are some of the main features of this course:

• Short duration - can be completed in only 5 weeks with 1 class per week
• Competitive rates with flexible payment plans
• Experienced lecturer with excellent student support
• Face-to-Face classes with hands-on training
• Support group via WhatsApp with the lecturer, programme manager and students

Target Audience

This course is perfect for:

• Persons desirous of starting their own business/ home based business
• Entrepreneurs
• Amateur Chefs interested in learning more professional techniques and methods for an improved product
• The 'Do-It-Yourselfers'
• Persons who would like to learn a marketable and creative new skill
• Persons interested in becoming a Chef

Entry Requirements

No prior experience or qualifications are required for enrolment in this course – all are welcome to join and learn.

Course Content

The following would be covered in this course:

• An introduction to kitchen management
• Production scheduling and time planning to maximise efficiency
• An introduction to menu planning
• Safe food handling/holding practices
• Basic knife handling and butchery skills
• Vegetable and meat cookery
• Hands-on and demonstrative learning of sautéing, braising, poaching, frying, wok cookery and other essential cooking methods
• How to prepare sauces and achieve proper consistency
• How to aesthetically package meals for dining or resale
• How to properly care for and maintain equipment and tools
• Producing dishes in a weekly menu based on a specific country’s cuisine
• Q&A

Schedule

Course Offering

Day	Time	Duration	Contact Hours	Cost	Lecturer
Sunday, Saturday	01:00 pm to 05:00 pm	5 Weeks	20 hours	$3,500.00	Mr. Jalon Ramkissoon

*SPECIAL OFFER: All Materials provided for this Live interactive class

Session - Sunday, Saturday (01:00 pm to 05:00 pm)

Session	Start Date	End Date
2024 - Cycle 3 - Practical Classes(Saturdays)	Saturday, February 24, 2024	Saturday, March 23, 2024
2024 - Cycle 6 - Practical Classes(Sundays)	Sunday, April 28, 2024	Sunday, May 26, 2024
2024 - Cycle 7 - Practical Classes(Saturdays)	Saturday, June 22, 2024	Saturday, July 20, 2024
2024 - Cycle 8 - Practical Classes(Sundays)	Sunday, June 23, 2024	Sunday, July 21, 2024
2024 - Cycle 9 - Practical Classes(Saturdays)	Saturday, August 3, 2024	Saturday, September 7, 2024
2024 - Cycle 10 - Practical Classes(Sundays)	Sunday, August 4, 2024	Sunday, September 8, 2024
2024 - Cycle 11 - Practical Classes(Saturdays)	Saturday, September 21, 2024	Saturday, October 19, 2024
2024 - Cycle 12 - Practical Classes(Sundays)	Sunday, September 22, 2024	Sunday, October 20, 2024
2024 - Cycle 13- Practical Classes(Saturdays)	Saturday, November 2, 2024	Saturday, November 30, 2024
2024 - Cycle 14 - Practical Classes(Sundays)	Sunday, November 3, 2024	Sunday, December 1, 2024

Delivery Mode

Face-to-Face Classes

This course will be delivered via face-to-face classes. As such, students who have enrolled in the course would be expected to attend the classes at the designated location.

Additional Info

Assessment

Students would be required to complete the following assessment(s) for this course:

• Quality of work in class
• Ability to interpret and follow instructions
• General proficiency throughout the duration of the course
• Final presentation of the end product

Note: Each student will be working individually and in teams.

Certification

In order to receive the CTS College certificate of completion or participation for this course, students must attend a minimum of 75% of classes and pay any outstanding fees. Where applicable, students who do not meet the necessary assessment requirements, but attended the required amount of classes would receive a CTS College certificate of participation.

Certificates would be provided in digital format which would allow students to access, print and share their certificates 24/7 on demand. For more information on our digital certificates please click here.

Resources

This is an all-inclusive workshop, therefore all materials, recipes and tools will be provided.

Interactive Course Calendar

Explore our comprehensive Interactive Course Calendar, with a list of all our courses and their costs and delivery modes offered throughout the year.

View Calendar »

Fees & Payment

Cost

This course is offered at the affordable price of $3,500. In order to start the course, students must pay a minimum of 50% before the first class.

Payment Plans

Students can be given a payment plan where the initial downpayment is made, with an arrangement for the remaining balance to be paid over the duration of the course. Please feel free to contact us to discuss a payment plan customised for you.

Payment Methods

The following table shows the details for the 4 convenient ways to pay the CTS College fees for this programme:

Payment Method	Details
Linx	Paid at the Administration Office
Credit Card	Paid at the Administration Office
Cheque	Paid at the Administration Office Made Payable to CTS College
Online Bank Transfer	Paid via Online Banking Click to view full instructions »

Student Support

Facilitator

At CTS College, we believe in crafting an extraordinary student experience. This is why we have selected Mr. Jalon Ramkissoon to facilitate the The Art of Cooking course. Mr. Ramkissoon not only imparts knowledge, but creates a learning experience where students feel valued and appreciated. He is also committed to shaping a transformative learning journey and creating an educational adventure that goes beyond the ordinary.

Chef Jalon has a passion for all things food, with over 5 years of experience in the culinary field he has trained and worked locally and internationally and loves sharing his passion, knowledge and experiences with budding enthusiasts, students and those willing to share alike.

His appetite to broaden his creative palette has taken him across multiple continents for a firsthand taste in culinary culture. He aims to expand his portfolio and adapt his entrepreneurial goals to the ever-changing landscape of the food industry.

Chef Jalon operates his own catering service and is a past student of Presentation College, CTS College, TTHTI and the holder of a Bachelor's degree in Culinary Arts and Food Service Management from the widely acclaimed Johnson & Wales University. His personal journey welcomes new experiences and continuous learning through the avid pursuit of knowledge.

Programme Management

The programme management team is responsible for the management of this course. If you would like further information or clarification on this programme please contact:

Mr. Matthew Christian
Programme Manager
Phone: (868) 720-2939 / (868) 740-9095

E-mail: Certificationshidden@CTSCollege.com