SCAFA's Pro Weekend program continues for 17 weekends and offers students an opportunity to acquire professional level training and qualifications. It is the perfect solution for those students wanting to qualify as a chef but who are unable to commit to full time education normally associated with professional culinary programs.

We achieve this by providing the student a double-class instructor led teaching program that takes place for 17 consecutive Saturdays, which is a day suitable for most working people. This is the equivalent of 34 full time classes and the students will receive 130 hours of guided learning.

These 17 classes culminate into a City & Guilds (UK) level 2 diploma in professional cookery leaving successful candidates trained and qualified to commence their careers as professional chefs.

Program Outline:

The program runs in 2 classes on Saturday with 1 hour break in between and it covers the following:

• Week 1
  
  • Class 1: Mayonnaise, Vinaigrette, Cob salad, Caesar salad, Olivier salad
  • Class 2: Garden salad, Gribiche sauce, Niçoise salad, Waldorf salad
• Week 2
  
  • Class 1: Chicken stock, brown beef stock, fish stock, veg stock
  • Class 2: Fish velouté, potage Parisienne, tomato soup, French onion soup
• Week 3
  • Class 1: Stuffed tomato, ratatouille, eggplant terrine, mushroom ragout
  • Class 2: Quiche, scrambled eggs, eggs benedict, hollandaise
• Week 4
  • Class 1: Green lentils, quinoa, mushroom risotto, rice fritters
  • Class 2: Gnocchi + bechamel, grilled polenta, pomme Darphin, gratin dauphinois
• Week 5
  • Class 1: Stuffed chicken, breaded chicken, chicken ballotine
  • Class 2: Roasted chicken, duck magret & gastrique, chicken liver pate
• Week 6
  • Class 1: Fish papillote, tuna cakes, fish rolls
  • Class 2: Garlic chili prawn, stuffed squid, fish & chips
• Week 8
  • Class 1: Ciabatta, French bread, focaccia, pizza
  • Class 2: Genoise, chocolate ganache pate a crumble, apple crumble, buttercream
• Week 9
  • Class 1: Fruit mousse, poached pear, berries Napoleon
  • Class 2: Pate brisee/lemon tart, lemon curd, pastry cream/French meringue
• Week 10
  • Class 1: Panna cotta, macaroon, fillings
  • Class 2: creme brulee, creme caramel, cheesecake
• Week 11
  • Class 1: Molten lava cake, truffles, chocolate mousse, assembly
  • Class 2: Chocolate tempering, bonbon, stuffing, choux pastry
• Week 12
  • Class 1: Puff pastry, rolling, proofing, shaping
  • Class 2: Croissant, pain au chocolat, tarte tatin, vol au vent
• Week 13
  • France: Coq au vin, prawn fricassee, pomme aligot, crepe suzette
  • Italy: Zucchini carpaccio, pasta making, ravioli/ lasagna, tiramisu
• Week 14
  • Latin America: Ceviche, papas a la hauncaina, picante de gallina, torta 3 leches
  • Mexico: Chicken alambre, tinga poblana, tortillas, guacamole/ salsa
• Week 15
  • Spain: Paella, trinxat, patatas bravas, crema catalana
  • Middle East: Fattoush & Tabbouleh, hummus, muhammara, pita bread, chicken fatteh
• Week 16
  • Thailand: Curry paste, eggplant yellow curry, chicken green curry, lamb rendang
  • Thailand: Thai basil chicken, pad thai, yam som o, tom kha kai
• Week 17
  • Japan: Beef tataki, sushi rolls
  • India/Pakistan: Daal makhani, butter chicken, biryani, seekh kabab

Important: If a customer cancels a class less than 24 hours before it's supposed to start and wants to reschedule, an AED 150 fee has to be paid for ingredients.