ECA Basics of Professional Cooking Practical Program

Upcoming Training

The Basics of Professional Cooking is a 100% hands-on practical program. The program is designed in such a way where students study at home the theoretical part, so as to dedicate the full course time to practical hands-on classes in the kitchen.

The Egyptian Chefs Association’s Basics of Professional Cooking hands-on practical course is a superb opportunity for all chefs and non-chefs to learn the science of cooking and food preparation in a systematic manner and in line with food safety requirements.

The program is a high-quality chef’s training program that meets the international standards of professional cookery and provides international recognition and certification. It enables chef trainees to meet professional challenges with a systematic approach to quality and quantity of food production, as practiced today in hotels, restaurants, institutional catering facilities and other food service operations.

Start & Duration:

Part-time study

16 Days, 2 days a week for 8 weeks

Course Days: Weekly, Saturday and Sunday, 09.00 – 16.00 hrs

Starts: 29 June 2024

 

Full-time study

4 days a week for 4 weeks

Course Days: Weekly, Monday till Thursday, 09.00 – 16.00 hrs

 

Certification

Upon successful completion of the full program students will obtain ECA certification in Basics of Professional Cooking – Level 1.

Program's Content:

  • Basic kitchen procedures & organization
  • Mastery of cutting skills
  • Prepare, cook and finish food by baking, roasting, grilling and broiling
  • Prepare, cook and finish foods by sautéing, pan-frying and deep frying
  • Prepare, cook and finish foods by boiling, blanching, poaching and steaming
  • Prepare, cook and finish food by braising and stewing
  • Prepare, cook and finish stocks, sauces and soups
  • Prepare, cook and finish poultry
  • Prepare, cook and finish fish and shellfish dishes
  • Prepare, cook and finish starch products; rice, grains and potatoes
  • Prepare, cook and finish vegetables, pulses & eggs
  • Prepare food for salads and salad dressings

Instructors

Culinary Trainer Chef Zohaira Shawish
Culinary Trainer Chef Zohaira Shawish

Professional ECA Chef Instructors will guide students through the program step-by-step with ongoing performance assessments and instructions geared towards achieving maximum outcome in practical skills.

Studied and graduated from the Culinary Training Center of Egypt under the mentor of Chef Markus Iten, with whom she worked with on several projects and events. Member of the Egyptian Chefs Association (ECA) and one of the founders of the first Young Chefs Club in Egypt. She has had the privilege of working with many local restaurants and food consultancies from which she has learned a lot but has always been passionate about giving back.

Teaching cooking techniques has always been her dream. From there she co-founded Peels Kitchen Eg. for Training and Consultations. However, she helps in several other teaching programs such as the QDB (Qualification Development Bank) in which she is a Subject Matter Expert.  She also gives professional cooking courses with the Egyptian Chefs Association. She will always be eager to learn more and give back more.

mona el sabbahy

Culinary Trainer Chef Mona El Sabbahy

Chef Mona El Sabbahy is a culinary professional with a unique background, holding a bachelor’s degree in architecture from the Faculty of Fine Arts alongside her culinary training from City & Guilds-accredited Culinary Training Centers Egypt (CTCE). Mentored by acclaimed Chef Markus Iten, Mona’s talent was recognized early on when she clinched a silver medal as Junior Chef of The Year in 2015. This marked the beginning of her journey into the culinary world, where she delved deep into professional kitchen operations and represented Egypt, Africa, and the Middle East in the esteemed Global Chefs Challenge.

Driven by an insatiable thirst for knowledge and practical experience, Chef Mona pursued various avenues to hone her craft. From training under seasoned butchers at Butcher House to working at renowned establishments like The Lemon Tree & Co. Restaurant, her dedication led her to a prestigious stagiaire position at the acclaimed restaurant Frantzén in Stockholm, ranked #6 worldwide. Upon her return, she founded her private catering and culinary consultancy business, where she offers her expertise to both professionals and amateurs alike.

Chef Mona El Sabbahy’s multifaceted career in the culinary world is marked by her significant role as the training conductor of the ECA culinary training practical program. Her passion for sharing knowledge extends to her regular appearances on the family program “Sharie Sherif”, where she presents a weekly segment, further solidifying her reputation as a versatile and influential figure in the culinary world.

 

Language

Arabic and study materials and recipes bilingual English & Arabic

 

Student Dress Code:

Chef’s Jacket, Apron, Closed Black Shoes, (head cover will be provided by the ECA)

 

Location

Kitchen Stars – Cairo

 

Program Fees:

LE 15,000 for ECA members and non-members

Payment in advance before the starting of the program.

 

For more information on ECA Membership please contact the membership department on 02 376 22 116 / 7 / 8

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