Hygiene for Food Service Food Preparation & Cookery (Level 1) Food Preparation & Cookery (Level 2) Stock, Soup & Sauces Cold Buffet & A La Carte Presentation Food & Beverage Competition - Mystery Basket, Food Show, Signature Dishes Fundamentals of Butchery Kitchen System Management Regional Cuisine (Trinidadian, Jamaican, Barbadian, Grenadian, Guyanese) International Cuisine (Asian, Mediterranean, French, Mexican, Indian) Bakery Fundamentals Cake & Pastry Mixology Bar Service (level 1) Bar Service (Level 2) Food & Beverage Service (Level 1) Food & Beverage Service (Level 2) Molecular Gastronomy Food Art- Ice, Vegetable, Fruit & Tallow Sculpting Wine, Spirit & Champagne
COUTURE CULINARY Hygiene for Food Service Studies in this class focus on food handling practices associated with food safety. These include hand hygiene, the behaviour of ill food service workers, and food service workers general food safety practices. It examines the relationships between staff and foodborne illness risk factors observed in hospitality. Duration: 4weeks (3 hours per class) Course Fee: $300.00 Pre-requisites: None
COUTURE CULINARY Food Preparation & Cookery - Level 1 TVET Certified This course starts you with learning the culinary basics knife cuts and equipment, spices and seasonings, proteins and dairy, prep and mise en place, food sanitation and safety, and more. Duration: 12 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: None
Stocks, Soups & Sauces To introduce a hands-on approach to quality stocks, soups and sauces by selecting quality ingredients to produce a specific flavour. Apply good technique, observing all standards for ingredient preparation, appropriate equipment, cooking temperatures, and flavour development. Evaluate the product and judge it according to standards of quality; flavour, appearance, aroma and consistency. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: Food Preparation & Cookery Level 1 or Job Experience.
Cold Buffet & A La Carte Presentation Provides practical experience in all areas of quality food preparation. Students explore the proper techniques of buffet preparation and presentation while getting hands-on with plated menu items. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: Food Preparation & Cookery Level 1 or Job Experience
Food Preparation and Cookery - Level 2 TVET Certified This course continues by building on basics Fundamentals such as sauce, soup and stock making and much more. This course lays the foundation for your future understanding and knowledge in Culinary Arts. Through this program, you ll be exposed to a wide array of instructional videos and demonstrations, all designed to give you an edge in the food industry. Duration: 12 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: Food Preparation & Cookery Level 1
Food & Beverage Competition Mystery Basket, Food Show, Signature Dishes This course seeks to continuously raise the standard of food & beverage excellence and professionalism while nurturing the creativity of culinarians by providing an avenue to showcase individual skills, techniques and styles. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: Professional Cookery or Job Experience
Fundamentals of Butchery Our Fundamentals of Butchery course is designed to increase your understanding of basic butchery skills through a series of theoretical & practical classes. Learn about various cuts of poultry, lamb, pork, beef and fish. Practice butchering different varieties of meats, sausage-making techniques and the safe and hygienic handling of equipment used in the butchery. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: Food Preparation & Cookery Level 1 & Job Experience
Kitchen Systems Management The essentials to good inventory, general procedures, SOPs, cleaning schedules, rostering, menu engineering, FIFO and more are included here. Learn to align your labour costs to your revenue by correctly structured food & beverage operations and budgeting. Duration: 4 weeks (3 hours per class) Course Fee: $400.00 Pre-requisites: Professional Cookery & Job Experience
Regional Cuisine (Trinidadian, Jamaican, Barbadian, Grenadian, Guyanese) The Caribbean Islands are an interesting melting pot of different people, each with our own traditions, culture & culinary heritage. The food we eat, its preparation & presentation, reflects the diversity of our origins. Many dishes can be traced back to the cooking of the Caribs & Arawaks, the islands original inhabitants, as well as to the British, Spanish, Dutch, French & of course, the Africans as we brought our own ingredients & cooking skills. Duration: 12 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: Food Preparation & Cookery Level 1 & 2 or Job Experience
International Cuisine Asian, Mediterranean, French, Mexican, Indian) After completing this course, the student should be able to demonstrate classical cooking skills associated with international and ethnic specific cuisines. The student will have a better understanding of international food sources, global culinary cultures and acquire a more in-depth artistic appreciation of food preparation techniques as well as terminology. Duration: 12 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: Professional Cookery or Job Experience
Bakery Fundamentals The course consists of related theory and practical training sessions. The practical training session will enable students to learn the fundamentals of bread & cake making. The course will also provide students with the knowledge of how the ingredients function, processing methods, and building a repertoire that will lead to successful baking. Items include, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: None
Cake & Pastry Cake and Pastry will teach you to bake sponges, cakes, biscuits and pastries, including the preparation of fillings, for work in the retail baking sector. Course includes the creation of a range of cakes, biscuits, pastry, meringue, including specialty items such as gateaux, tortes, petits fours and chocolate. The course also includes cake decorating classes, as well as how to respond to product and process faults. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: None
Mixology This 6 week course on Mixology is an opportunity for talented bartenders to introduce themselves to the fascinating world of mixology. You will learn about the origins of bartending, remarkable modern day products, techniques and cocktail recipes used by Mixologists today. After your course, you will have a brand new outlook on the craft and will be able to impress your customers with your knowledge and skills. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: Bar Level 1 & 2
COUTURE CULINARY Bar Service - Level 1 (TVET Certified) An introduction to alcoholic beverages and their use and history. Learn the right way to set up a bar for smooth, fast paced service. Duration: 4 weeks (3 hours per class) Course Fee: $300.00 Pre-requisites: None
COUTURE CULINARY Bar Service - Level 2 (TVET Certified) Whether you re new behind the bar, or have a few cocktails up your sleeve, our course will have you making professional standard drinks in just 4 weeks! Duration: 4 weeks (3 hours per class) Course Fee: $300.00 Pre-requisites: Bar Level 1
COUTURE CULINARY Food & Beverage Service - Level 1 (TVET Certified) Ensure complete Guest satisfaction by equipping yourself with a basic knowledge of food and beverage service while learning to anticipate service needs Duration: 12 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: Bar Level 1
COUTURE CULINARY Food & Beverage Service - Level 2 (TVET Certified) Know the difference between Plated and Silver service, or an amuse bouche and an entrée? Ensure complete Guest satisfaction by equipping yourself with a basic knowledge of food and beverage service. Learn to anticipate service needs. The course delves into service traditions, the different styles of service and types of menus used in professional food and beverage service. Duration: 12 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: Food & Beverage Service Level 1
Molecular Gastronomy Through hands on practical sessions, discover the mysteries of the new "modernist cuisine" movement. Create delicious and beautiful dishes utilizing "sous vide" cooking techniques, create different spheres with ingredients such as sodium alginate and agar. Understand and create foams, incorporate "meat glues" in new creative ways and utilize liquid nitrogen in safe and creative ways. Create new exciting "amuse bouche" and small dishes utilizing new equipment such as the anti-griddle and smoking gun. Duration: 4 weeks (3 hours per class) Course Fee: $750.00 Pre-requisites: Professional Cookery or Job Experience
Food Art- Ice, Vegetable, Fruit & Tallow Sculpting Learn the techniques which help you to create pieces which will set any event apart from the rest. Prospective fruit and vegetable carvers learn to use knives, peelers and other tools to shave down and shape food into flowers, butterflies, boats, animals and a variety of other objects. Advanced classes will include such elements as ice & tallow sculpting. Duration: 6 weeks (3 hours per class) Course Fee: $550.00 Pre-requisites: None
Wine Spirits & Champagne Take your knowledge of wine to the next level with classes that teach the basics of tastings and different wine regions of the world. Don t be left on the rocks when it s time to mix drinks. Our wide range of spirit classes to improve your understanding of Rum, Cognac, Scotch and other popular spirits. You ll enhance your enjoyment of your favourite spirits, and become a more confident mixologist. Attend this class, and you will have the opportunity to learn about the Champagne region. Duration: 6 weeks (3 hours per class) Course Fee: $450.00 Pre-requisites: Bar Level 2
Meet the Team M O R E T U T O R S C O M I N G S O O N! Chef Michael Hinds Chef John Hazzard Mixologist Ryan Adamson Food Artist Marlon Waterman Pastry Chef Janelle Griffith Mixologist Dameain Williams A D M I N @ T E R A S U B A R B A D O S. C O M T E L E P H O N E : 4 2 6-2 6 0 0 ( L ) L L O Y D E R S K I N E S A N D I F O R D C E N T R E T W O M I L E H I L L, S T. M I C H A E L