10 Week Introduction to Culinary Arts 

44 MURRAY STREET

WOODBROOK/TRINIDAD/W.I T / + 868 628 5928

E / info@thebakingacademytt.com

Introduction to Culinary Arts Lesson 1 – BASIC KNIFE SKILLS  Lecture - Food handling and Food Safety

Lesson 2 – STOCKS Lecture - Food Costing and Menu Planning

Lesson 3 – SOUPS 

Lesson 4 – SALADS AND DRESSINGS

Lesson 5 – MOTHER SAUCES

Lesson 6 - SAUTE, PAN FRY AND PAN SAUCES

Lesson 7 – GRILLING

Lesson 8 – ROASTING

Lesson 9 – BRAISING AND STEWING

Lesson 10 - FISH BUTCHERY AND SHELLFISH                      PREP AND COOKERY

Lesson 11 – STEAMING AND POACHING 

Lesson 12 – RICE, GRAINS AND LEGUMES

Lesson 13 – BASIC PASTRY AND BREAD

Lesson 14 – EGG AND BREAKFAST COOKERY

Lesson 15 – CUISINE FOCUS – FRENCH

Lesson 16 – CUISINE FOCUS – ITALIAN

Lesson 17 – CUISINE FOCUS - ASIAN

Lesson 18 – EXAM AND MARKET BASKET CHALLENGE

Lesson 19 – GRAND BUFFET PREP 1

Lesson 20 – GRAND BUFFET PRESENTATION AND GRADUATION

"Our love affair with food requires greater technical skill and knowledge. We have

created an outstanding facility, with rigorous curriculum, taught by trained

chef instructors.

Come...bring your passion!"

  www.thebakingacademytt.com

This Program was created with the Culinary Novice in mind. It is designed to provide students with the

essential cooking techniques and culinary grounding to master classic and modern cooking

techniques. You will learn all the important cooking methods from simple roasting to mousse making. As

you advance through the series, you will gradually come to understand each cooking concept.

Over the course of seventeen lessons, you will have a firm grasp of ingredients and equipment, know why things happen, prepare popular dishes from specific

cuisines, learn the basics of plating and also learn how to correct mistakes. Most importantly, you will gain

the experience you need to cook with confidence and pleasure, without relying strictly on recipes. 

Meet Our Chef

Stephanie attended the Institute of Culinary Education (ICE) where she graduated with Diplomas in Culinary Arts (2004),

Pastry and Baking (2005) and Restaurant Management (2006). In 2007, she left ICE to begin her career as a Pastry Chef. 

Featured in the New York Times and CNN.com, she has worked as a personal chef in New York and has also been the Executive

Pastry Chef at several New York restaurants, including Kutshers Tribeca, Kitty's Canteen and Ralph Lauren's Polo Bar.

Stephanie brings her wealth of culinary experience to the

Academy of Baking and Pastry Arts.  

STEPHANIE TEEKARAM

Our Classroom

Our small classroom guarantees individual attention. We assure you the finest culinary experience to rival

that of any international culinary and baking academy. There are no additional or hidden fees for

international students. 

Cost

Tuition: $8,500 Uniforms: $750

Upcoming Dates 

12TH MARCH -  21ST MAY, 2018 MON & TUES

4PM-9PM

Payments by Cash, Credit Card, Linx can be made: 

Giselle Mills nurtured her passion for Baking and Pastry Arts from an early age in her grandmother’s kitchen. Her interest in the

science of the medium led her to her formal training which began at the Trinidad and Tobago Hospitality Institute. She followed this

with a BSc in Baking and Pastry Arts and Food Service Management from Johnson & Wales University.

A stint at the prestigious Ecole National Superieure de Patisserie in Yssingeaux, France led her to a Certificate in French Chocolate and

Confectionery Arts. She has worked extensively in Miami, New York, France, and Florence, Italy.

The Academy Of Baking and Pastry Arts is happy to bring her knowledge and expertise to our students.

GISELLE MILLS 

Online @ www.thebakingacademytt.com At Jardin. The Falls @ Westmall  At any branch of Republic Bank  At the Academy

A PRIVATE CULINARY EXPERIENCE!