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A water sommelier is someone who is able to detect, recognise and differentiate among different types of natural mineral waters based on their minerality, carbonation, vintage, hardness, orientation, hardness, and other parameters

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
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.
International cuisines refer to the cooking traditions and practices of various regions and countries around the world. They are characterized by unique ingredients, cooking methods, and cultural influences, which contribute to the distinct flavors and textures of each cuisine
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.
Students will be able to: Show an understanding of the different processes and fundamental techniques involved in Saudi Cuisine and its different regions. Demonstrate a basic knowledge and the skills required in the production of restaurant quality items. Have Clear knowledge of the history behind each dish. Have knowledge of Saudi spices and equipment and how they are used. Produce a range of Saudi main courses. Prepare a range of Saudi desserts. Prepare an innovative Saudi 5 course menu, plan and cook for and event of 50 People.
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.
What food is famous in Saudi? Best Dishes to Try in Saudi Kabsa. Considered as the national dish of Saudi, Kabsa is a rice dish made with meat and vegetables. .. Matazeez. It is a traditional Saudi dish where flat dumplings are cooked and served in rich stew meat, vegetables, and spices. ... Madfoon. ... Qursan. ... Maamoul. ... Jarish. ... Saleeg. ... Mofatah ...

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

في هذه الدورة، يكتسب الطلاب فهمًا للنظرية المتعلقة بتطوير الطبخ الكلاسيكي في مهنة الطهي، سيتم تقديمها بشكل بسيط لمنح الطلاب فهمًا أساسيًا لبنية وتنظيم بيئة إنتاج الغذاء. فهي تقدم المعرفة النظرية لطرق الطهي الأساسية الأوروبية والعالمية ، ومعرفة المنتجات وخصائصها، والتخزين المناسب لجميع المواد الغذائية ، والاستخدام الصحيح لأواني ومعدات المطبخ ، أيضاً ، يكتسب الطلاب المعرفة الأساسية بمبادئ التغذية وأهمية ممارسة المسؤولية للحفاظ على صحة العملاء من خلال التخطيط المناسب لقائمة الطعام. يتم التأكيد على العمل الجماعي والتوقعات تجاه بعضنا البعض والسلوك المهني الاحترافي والأخلاق. ستكوّن المعرفة التي تم تطويرها في هذه الوحدة أساس "أساسيات الطهي الكلاسيكي".
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
Students will be able to: Show an understanding of the different processes and fundamental techniques involved in Saudi Cuisine and its different regions. Demonstrate a basic knowledge and the skills required in the production of restaurant quality items. Have Clear knowledge of the history behind each dish. Have knowledge of Saudi spices and equipment and how they are used. Produce a range of Saudi main courses. Prepare a range of Saudi desserts. Prepare an innovative Saudi 5 course menu, plan and cook for and event of 50 People.
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.
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.
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.
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.

This module is designed for students to gain an understanding of the science of nutrition and will build on the basic issues of food production and food safety. The key principles of nutrition will be covered and will include a chef’s perspective needed for designing menus and dishes for today’s customer - including those with special dietary and allergy requirements.


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

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.
culinary science integrates both culinary arts and food science.
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
Baking and Pastry Production is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.
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.
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a variety of different areas of everyday life.
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.
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.
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.
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
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.
Our revision course offers Extensive practice and guidance on exam techniques; Detailed feedback and guidance on areas to improve your information. This course assists students with revision for their TVTC Diploma exams and provides a structured review of the content and skills covered during Diploma studies.

Site announcements

Saudi Founding Day -2024

by Hanan Alsharif -

Wishing you a happy Saudi Founding Day

On Wednesday, February 21st, we will gather for a celebration at the Academy Restaurant Thursday, February 22nd, is a unified national holiday .

في ذكرى يوم التأسيس نسأل الله رب العالمين أن يحفظ المملكة العربية السعودية من كل سوء، وأن يبارك في المملكة قيادة وشعبًا.

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Ramadan Mubarak

by Hanan Alsharif -

تتقدم إدارة اكاديمية زادك لفن الطهي بتهنئة الطلاب و الطالبات بحلول شهررمضان المبارك بنفحاتة الطيبة

أعاده الله على الجميع ، وعلى الامة الاسلامية بالخير واليمن و البركات

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Happy Mother's Day

by Hanan Alsharif -
Moms, you are the most outstanding women in the life, and you’ll always be number one. Have a very happy Mother’s Day!
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