Welcome to ZADK Education

حاضنة أعمال فنون الطهي هو برنامج دعم شامل لرواد الأعمال من الطهاة وأصحاب المشاريع في قطاع المأكولات والمشروبات؛ لتمكين أفكارهم المبتكرة وتنمية مشاريعهم، عن طريق تقديم برنامج احتضان يتضمن نخبة من المرشدين والمدربين والطهاة الخبراء لتقديم خدمات استشارية وإرشادية وورش عمل في مجالات عدة

Saudi Arabian cuisine ( المطبخ العربي السعودي) encompasses the cuisines and foods of Saudi Arabia. In spite of the existence of many common dishes, Saudi Arabian dishes vary between regions as the culture itself varies.

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.

Take exceptional instructors with backgrounds in traditional and contemporary baking and pastry arts from around the world, add state-of-the-art training facilities and a progressive curriculum, and you get the top Baking and Pastry Arts program . If you have baked all of your life, have an artistic flair and are interested in creating magic with elegant dessert showpieces, we can help take your passion to the next level. A career in baking and pastry arts will have you balancing exact measurements and chemistry on one hand, while using your imagination and creativity to develop exciting new recipes on the other.

Pastry and Baking course offered at ZADK Academy to upgrade and acquire new skills. To learn how to cook the best recipes from the most popular cuisines all over the world

Why Revision is important? In studying, revision will help you remember the important facts, figures, topics and methodologies that you studied in the past. In examinations, revision will help you be better able to answer test questions. You'll feel prepared

The program gives an opportunity for enthusiasts to retrain a new career within the hospitality industry and for chefs to enhance and extend their skill set.

student affairs works to provide services and support for students and drive student learning outside of the classroom at Zadk Academy.

students will gain an understanding of the theory related to the development of
classical cookery in the culinary profession. This will be expanded to give
students a basic understanding of the structure and organization of a food
production environment.

The traditional Saudi cuisine includes delectable dishes prepared using meat, rice, lamb, vegetables, and dates! Meat and rice is a common favorite of locals in Saudi and hence most of their local dishes include these two ingredients.

What Is Business Communication? Business communications are the process of sharing information between employees within and outside a company. Effective business communication is how employees and management interact with each other to reach organizational goals and be more aligned with the core company values.

Kitchen Management Duties Supervise food preparation, cooking practices, plating, portion sizes, and temperature. Ultimately, the responsibility falls on you to ensure that all the food meets quality and safety standards before it is sent out to the customer.

What is the meaning of pastry and bakery? A baker can bake a wide variety of items, including bread, rolls, pies, cakes, cookies, pastries, donuts, and more. But pastry chefs usually specialize in desserts. They may also make non-baked goods as part of their dessert recipes, like custards, sauces, and chocolates.

Saudi Arabian cuisine ( المطبخ السعودي) encompasses the cuisines and foods of Saudi Arabia. In spite of the existence of many common dishes, Saudi Arabian dishes vary from a region to another as the culture itself varies.

This module is designed to
provide students with an introduction to the management of a kitchen including
the wide range of skills needed to manage in today’s environment. It introduces
the general idea of systems management illustrating how a food and beverage
operation’s menu impacts the need for the physical, human, and financial
resources of the operation as well as the transformation of such to reach
operational goals.

This module is designed for students to gain an understanding of how to communicate within a professional business environment. In-class activities and formal and informal assignments are designed to develop decision making, research, and written and verbal communication skills. Emphasis is placed on successful interaction with others, including customers, colleagues, and business partners, whether that interaction is via technology, written, or spoken. Students will also develop research skills and be able to communicate the results of their research clearly.

This module is designed to provide students with an introduction to the management of a kitchen including the wide range of skills needed to manage in today’s environment. It introduces the general idea of systems management illustrating how a food and beverage operation’s menu impacts the need for the physical, human, and financial resources of the operation as well as the transformation of such to reach operational goals. Control tools typically used in the industry are introduced. The emphasis of this module is on the practical activities that managers of all sizes of food operations can use to plan and control their business. The focus of the course will be on menu planning, designing, analysis, costing, pricing and budgeting, preventing theft and implementing systematic control strategies.

This module is designed for students to gain an understanding of how to communicate within a professional business environment. In-class activities and formal and informal assignments are designed to develop decision making, research, and written and verbal communication skills. Emphasis is placed on successful interaction with others, including customers, colleagues, and business partners, whether that interaction is via technology, written, or spoken. Students will also develop research skills and be able to communicate the results of their research clearly.

This module combines the skills of both a hot kitchen chef and a pastry chef. It has been designed to allow students to perform in a kitchen environment to produce a range of specialist Saudi cuisine dishes and to use the knowledge and skills gained in Classical Cuisine in creating traditional and innovative Saudi dishes... This is a practical module but students will need to understand the different processes and techniques involved during theory classes. Demonstrations with practical hands-on classes ensure the students can reproduce a wide range of dishes. This will enable the student to have a good understanding of the multiple facets of this speciality area.

This module is designed to provide students with an introduction to the world of Garde- manger. It is a French term that designates all cold preparations but also relates to a brigade station and chef position. Garde-manger knowledge is indispensable to be a complete chef. Plating and good aesthetics are essential in mastering the art of Garde- manger. The creations that come out of this part of the kitchen are usually arranged and must be attractive as well as tasting good. Students will be exposed to a large variety of Garde-Manger preparations including terrines, pâtés, galantines, ballantines, sausages and whole items using assorted meats, offal, poultry, game and fish.

In this module students will gain an understanding of the importance that many European countries place on their national dishes and cultural traditions. The course groups together distinctive regional cuisine styles from Europe with their rich cultural backgrounds. Students are exposed to European cultural and ethnic cuisines and learn to understand the role and importance of these cultures in today’s cuisines. Students are required to research and present on a wide variety of these topics. Students combine the competencies gained in their first two terms to create menus with a European influence. Through a ‘live’ kitchen environment, students are exposed to practical situations involving the necessity to solve problems on the spot’. Students are required to work with a kitchen team on a themed day and will be exposed to direct customer contact as a part of the feedback process. Students reflect on their performance through the management processes of recognition, analysis and implementation

This module combines the skills of both a hot kitchen chef and a pastry chef. It has been designed to allow students to perform in a kitchen environment to produce a range of specialist Saudi cuisine dishes and to use the knowledge and skills gained in Classical Cuisine in creating traditional and innovative Saudi dishes... This is a practical module but students will need to understand the different processes and techniques involved during theory classes. Demonstrations with practical hands-on classes ensure the students can reproduce a wide range of dishes. This will enable the student to have a good understanding of the multiple facets of this speciality area.

This module is designed to provide students with an introduction to the world of Garde- manger. It is a French term that designates all cold preparations but also relates to a brigade station and chef position. Garde-manger knowledge is indispensable to be a complete chef. Plating and good aesthetics are essential in mastering the art of Garde- manger. The creations that come out of this part of the kitchen are usually arranged and must be attractive as well as tasting good. Students will be exposed to a large variety of Garde-Manger preparations including terrines, pâtés, galantines, ballantines, sausages and whole items using assorted meats, offal, poultry, game and fish.

In this module students will gain an understanding of the importance that many European countries place on their national dishes and cultural traditions. The course groups together distinctive regional cuisine styles from Europe with their rich cultural backgrounds. Students are exposed to European cultural and ethnic cuisines and learn to understand the role and importance of these cultures in today’s cuisines. Students are required to research and present on a wide variety of these topics. Students combine the competencies gained in their first two terms to create menus with a European influence. Through a ‘live’ kitchen environment, students are exposed to practical situations involving the necessity to solve problems on the spot’. Students are required to work with a kitchen team on a themed day and will be exposed to direct customer contact as a part of the feedback process. Students reflect on their performance through the management processes of recognition, analysis and implementation

A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture.

Entrepreneurship is the ability and readiness to develop, organize and run a business enterprise, along with any of its uncertainties in order to make a profit.

What is an example of fusion cuisine? Foods based on one culture, but prepared using ingredients and flavors inherent to another culture, are also considered forms of fusion cuisine

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop

Saudi Arabia food culture has developed largely from surrounding regions, so visitors to the Kingdom have a pleasant variety of both local dishes and international cuisine to explore. While traditional culinary experiences are best enjoyed with locals, popular tourist destinations like Riyadh and Jeddah ensure that guests to the Kingdom can dine on authentic Saudi food yet still have international restaurants and fast food favorites around every corner.

What does Garde mean in kitchen? A garde manger is a French term that can mean an area of a restaurant kitchen or person responsible for preparing cold foods. A garde manger typically includes a refrigerator, freezer, and other storage facilities for keeping food chilled or frozen.

Saudi Arabia food culture has developed largely from surrounding regions, so visitors to the Kingdom have a pleasant variety of both local dishes and international cuisine to explore. While traditional culinary experiences are best enjoyed with locals, popular tourist destinations like Riyadh and Jeddah ensure that guests to the Kingdom can dine on authentic Saudi food yet still have international restaurants and fast food favorites around every corner.

Description: This fully immersive course is offered in a flipped classroom way as an experiential learning activity that requires building business teams with members from many disciplines of engineering, sciences and business. Students must end the course by developing the business models based on true customers' feedback. Objective: The objective of this course is to provide a real world hands-on learning experience by giving the students an opportunity to develop business models based on their own ideas.

What does Garde mean in kitchen? A garde manger is a French term that can mean an area of a restaurant kitchen or person responsible for preparing cold foods. A garde manger typically includes a refrigerator, freezer, and other storage facilities for keeping food chilled or frozen.

What is advanced baking and pastry? The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking

Culinary science programs prepare graduates for careers as product developers, ingredient specialists, test kitchen chefs, research chefs and many others.

This module is designed to highlight why food safety is of paramount importance within any food service operation. This module covers the key principles of food handling and sanitation including the health risks involved with the culinary profession. It also introduces students to the Hazard Analysis Critical Control Points plan (HACCP). A further component of this module is to provide students with the knowledge and understanding of the laws and regulations related to safety and sanitation in the kitchen and their application in a working environment.

A career in baking and pastry arts will have you balancing exact measurements and chemistry on one hand, while using your imagination and creativity to develop exciting new recipes on the other.

What is industry experience? Industry experience is time you have spent and knowledge gained from working in a particular industry or sector of the economy

What is General English? General English, is exactly what it sounds like– English for general purposes. It aims to give language learners a firm foundation in basic grammar and communication. It focuses on developing the core skills of reading, writing, listening and oral skills, through a wide range of topics.

All You Need Is Salt, Pepper, and Time There are a few basic techniques that everyone should know— sautéing, pan-roasting, slow-roasting. A low oven and a generous amount of time will turn just about any vegetable or protein into a tender, browned version of itself.

Demonstration: • Cheese categories • Milk products • Tasting •Pasteurisation *Potatoes Demonstration: • Types • Uses / Seasons • Composed potatoes • Cutting methods • Preparation Classical Cooking Methods Demonstration: Identification of different cooking methods • Blanch, Boiling , Simmering • Poaching and Steaming • Deep frying • Sautéing 4 Poultry (farmed birds) Demonstration: • Preparation and cuts • Sanitation Hygienic Aspect • Types of poultry • Cooking methods stage Temperatures • Feathered game • Stocks Demonstration: • White stock • Brown Stock • Fish stock and Fumet • Grilling and Broiling • Gratinating / au gratin • Baking • Roasting • Braising Stewing • Glazing • Étuvé à blanc, Étuvé à brun • Cuisine Sous Fish and Seafood Demonstration: • Preparation • Sanitation Hygienic Aspect • Types and categories • Cooking methods stage Temperatures • Stocks Demonstration: • White stock • Brown Stock • Fish stock and Fumet • Vegetable stock Reading: Meats Demonstration: • Types of animals • Preparation and cuts of meat • Cooking methods stages and Temperatures • Meat analysis • Cuts of meat : Tenderloin • Furred game Starches Demonstration: • Types • Cooking methods • History of Pasta • Preparation of different pastas • Cooking and conversion • Storage • Flours • Rice • Starches ( Rice, Potato, Corn starch) •Vegetable stock Reading: Meats Demonstration: • Types of animals • Preparation and cuts of meat • Cooking methods stages and Temperatures • Meat analysis • Cuts of meat : Tenderloin • Furred game Mother Sauces I Demonstration: • History of sauces • Classification and summary of sauces • Basic brown sauces • Tomato sauces • White sauces Demonstration: • Butter sauce • Oil sauces • Cold sauces • Pureed sauces (Coulis) • Special sauces Recipe Handouts 10 Soups II Demonstration: • Preparation of Basic Soups • Thickening Agents Thicken soups • Cream soups • Purée soups Vegetable soup with cut vegetables • Potage” Cultivateur” • Minestrone National soups/Special soups • French onion soup • Flour soup “Basel style” • Practical work within school operations Soups I Demonstration: • History of soup • Classification and summary of soups • The Functions of soup • Clear soup Plate design End examination and term dates – . You should always refer to the ‘style guide’ when undertaking different types of assignments unless you are told differently; . Your lecturer will advise you of the times during which they will be available for consultation. So as to manage this resource and time effectively, students are advised to respect these sessions.

Industry experience is time you have spent and knowledge gained from working in a particular industry or sector of the economy

Industry experience is time you have spent and knowledge gained from working in a particular industry or sector of the economy

Demonstration: • Cheese categories • Milk products • Tasting •Pasteurisation Potatoes Demonstration: • Types • Uses / Seasons • Composed potatoes • Cutting methods • Preparation Classical Cooking Methods Demonstration: Identification of different cooking methods • Blanch, Boiling , Simmering • Poaching and Steaming • Deep frying • Sautéing 4 Poultry (farmed birds) Demonstration: • Preparation and cuts • Sanitation Hygienic Aspect • Types of poultry • Cooking methods stage Temperatures • Feathered game • Stocks Demonstration: • White stock • Brown Stock • Fish stock and Fumet • Grilling and Broiling • Gratinating / au gratin • Baking • Roasting • Braising Stewing • Glazing • Étuvé à blanc, Étuvé à brun • Cuisine Sous Fish and Seafood Demonstration: • Preparation • Sanitation Hygienic Aspect • Types and categories • Cooking methods stage Temperatures • Stocks Demonstration: • White stock • Brown Stock • Fish stock and Fumet • Vegetable stock Reading: Meats Demonstration: • Types of animals • Preparation and cuts of meat • Cooking methods stages and Temperatures • Meat analysis • Cuts of meat : Tenderloin • Furred game Starches Demonstration: • Types • Cooking methods • History of Pasta • Preparation of different pastas • Cooking and conversion • Storage • Flours • Rice • Starches ( Rice, Potato, Corn starch) •Vegetable stock Reading: Meats Demonstration: • Types of animals • Preparation and cuts of meat • Cooking methods stages and Temperatures • Meat analysis • Cuts of meat : Tenderloin • Furred game Mother Sauces I Demonstration: • History of sauces • Classification and summary of sauces • Basic brown sauces • Tomato sauces • White sauces Demonstration: • Butter sauce • Oil sauces • Cold sauces • Pureed sauces (Coulis) • Special sauces Recipe Handouts 10 Soups II Demonstration: • Preparation of Basic Soups • Thickening Agents Thicken soups • Cream soups • Purée soups Vegetable soup with cut vegetables • Potage” Cultivateur” • Minestrone National soups/Special soups • French onion soup • Flour soup “Basel style” • Practical work within school operations Soups I Demonstration: • History of soup • Classification and summary of soups • The Functions of soup • Clear soup Plate design End examination and term dates – . You should always refer to the ‘style guide’ when undertaking different types of assignments unless you are told differently; . Your lecturer will advise you of the times during which they will be available for consultation. So as to manage this resource and time effectively, students are advised to respect these sessions.