Welcome to ZADK Education

Practice the 4 core skills: reading, writing, speaking and listening. They all need to be worked on for you to improve. Keep a notebook of new words you learn. Use them in sentences and try to say them at least 3 times when you speak

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

The intensive program is designed to allow students to perform in a kitchen environment to produce a range of dishes and to use the knowledge and skills gained in Classical Cuisine . This module is a mix of practical and theory classes the students will need to understand the different processes and techniques involved. Demonstrations with practical hands-on classes ensure the students can produce a wide range of dishes. This program will also enable the student to have a good understanding of the multiple regions in the world.

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

We offer a wide range of student services at Zadk Academy to promote your well-being and help you thrive in the classroom and in the kitchen.

This Course will be a guide to all aspiring Chefs, as it covers all the aspects of cooking right from History to Practical Knowledge.

A Concept of Operations is developed when an organization must change how it operates to meet its goals. The organization must decide what configuration of staff, organizational structure, business processes, and technology must be implemented to meet the goals of the organization.

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 variety of dough, bread, pastries, pies, creams, special occasion
cakes suitable for a dessert buffet or for a pastry boutique. This will enable
the student to have a good understanding of the multiple facets of this
specialty area.

An advanced practical course in pâtisserie and confectionery designed to develop your pastry chef skills.

The learners will research, prepare, taste, serve and evaluate traditional, regional dishes and beverages from a variety of Countries from around the world.

From savory meats and rice dishes to sweet desserts, there’s something for everyone when it comes to Saudi Arabian food

A cook who specializes in the preparation of cold foods (such as meats, fish, and salads)

The operational concept is designed to give an overall picture of the operations using one or more specific systems, or set of related systems, in the organization’s operational environment from the users’ and operators’ perspective.

Sustainability is ability to maintain or support a process over time. Sustainability is often broken into three core concepts: economic, environmental, and social. Many businesses and governments have committed to sustainable goals, such as reducing their environmental footprints and conserving resources.

A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the "chef garde manger" or "pantry chef"

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.

Pastry is a field that focuses on serving and processing cake-type dishes. In the world of hospitality, pastry is indeed included in the food and beverage department, where the task is to make cakes and desserts for breakfast, coffee breaks, and lunch or dinner needs. In general, pastry is a cake made from laminated dough or thin layered dough, also known as puff, and made from non-laminated dough or whose dough is more similar to bread dough in general. Pastry comes from the French word "Patisseri" which means pastries. Therefore, pastry can also be called a scientific field that studies the ins and outs of oriental and continental cakes.

What do you mean by technical English? The term “technical English” describes a common language core that is used in a number of technical professions such as scientists, technicians, technologists, and operators. Technical English for engineers is especially important today

What is Kitchen Operations? In broad strokes, this term refers to the overall management of a kitchen. This can include anything from organizing your staff to familiarizing yourself with all the time-saving equipment needed to store, prep, and cook food exceptionally well.

Business communication is the process of sharing information between people within the workplace and outside a company. Effective business communication is how employees and management interact to reach organizational goals

What are the characteristics of Saudi Arabian cuisine? The food in Saudi Arabia encompasses a wide variety of warm and hearty dishes and is heavily influenced by the Kingdom's nomadic past. Many platters are considered to be the very essence of Saudi Arabian food culture with most of the dishes featuring meat, rice, spices, and bread

What is of food safety? Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers.

A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry.

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.