Dubai: Budding chefs to train in professional kitchens with new program – News
[ad_1]
The country’s budding chefs will have the opportunity to work in a professional kitchen thanks to a new program launched by Dubai College of Tourism (DCT). The Culinary Operations apprenticeship is one of the first in the Middle East and will prepare candidates for entry-level positions, Commis III.
Initial intake will begin this summer and aims to develop a highly skilled workforce of culinary arts talent while providing valuable opportunities for budding chefs to learn and earn money at the same time.
Duy Pham, junior sous chef at Garden on 8 at Media One Hotel, said it is the best opportunity for a young man. “This is such a brilliant initiative,” he said. “It gives young chefs the opportunity to practice what they learn in school in the professional kitchen. “It’s an opportunity I didn’t have when I started my career, so I’m glad the next generation will have this invaluable opportunity.”
Duy Pham
Stay up to date with the latest news. Follow KT on WhatsApp channels.
Building on DCT’s commitment to contributing to the growing hospitality sector in the region, the two-year program will follow the nationally approved Certificate 4 in Culinary Operations curriculum and will include a highly practical work-study format delivered in collaboration with partners from the industry. DCT has welcomed three launch partners for the program – Gates Hospitality, Hilton and JW Marriott Marquis Hotel Dubai – with more expected to sign up in the near future.
Provide opportunities
The goal of the program is to develop a pipeline of trained entry-level graduates, according to the DCT General Manager. “The apprenticeship program aims to provide a new source of recruiting and qualifying talent for the culinary industry,” he said. “[It] It is a “first” and provides us with a model to introduce learning in other areas. “The majority of study (approximately 60 percent) will be done on the job, providing students with a powerful springboard for the careers that await them.”
Trainees will follow a comprehensive curriculum that covers gastronomy, business competency, safety protocols, critical thinking and effective communication. This will be complemented by first-hand experience gained through personalized training and mentoring from industry professionals and experienced chefs within partners’ kitchens.
Chefs in the industry welcomed the move. “I would say that the program launched today by DTCM is very progressive, innovative and covers all areas of gastronomy and food and beverages,” said chef and founder of health food cafe Bliss Bites Shivani Sharma. “The type of experience that many future culinary talents will gain is immense. When I started my journey, there were only unpaid internships available and they relied on resumes and tests. But this program is unique in that apprenticeship is very important in food and beverage.”
Shivani Sharma
New habilities
According to chefs in the industry, it will teach young people valuable skills. Babuji Panicker, chef de cuisine at Grand Millennium Business Bay, said the new course was “nothing but a blessing” as it provided young people with an unparalleled opportunity.
Babuji panics
“For an industry that relies heavily on on-the-job training, internships offer a structured path for aspiring chefs to gain hands-on experience, mentorship and industry knowledge, laying a solid foundation for a successful career in the arts. culinary,” he said. “In addition to culinary skills, apprenticeships also foster personal growth and professional development. Apprentices learn teamwork, time management, communication and problem-solving skills, all of which would have been invaluable at the start of my career.”
Internship applicants must be at least 18 years of age, meet DCT admission requirements, and pass an interview led by industry partners. At the end of the programme, trainees will be required to take a practical exam assessed by DCT assessors, which will assess their level of achievement against specific performance criteria on a Pass/Merit/Distinction scale.
Evaluations will also consider trainees’ actual performance during the program and students will be required to submit written feedback about their experience. Successful mentees will have the option to explore full-time employment with their tutoring industry partner.
[ad_2]
