On Tuesday, 28 November, two Year 11 DC students joined the visit to the International Culinary Institute (ICI) to learn about the Career-related course leading to the Certificate in Culinary Arts & Hospitality (Level 3). They were given a tour around campus facilities including kitchens for different cuisines, a herb garden, pizzeria, and others. The chef Georges Ringeisen demonstrated the process of cooking a three cheese souffle and a salad. Students then were provided with an appropriate attire, a kitchen space, and product supplies to prepare these two delicious recipes themselves. Students demonstrated great team work, positive attitude, initiative and problem-solving skills.
The Hotel and Tourism Institute and The International Culinary Institute provide a high-quality two-year professional course on culinary arts, hospitality and tourism. The campuses have well equipped and purpose-built facilities such as kitchens for a range of cuisines (South East Asian, Middle Eastern, Kosher, etc.), a training hotel – The T Hotel, Chinese and Western Training Restaurants, Training Spa and others. The course consists of Hotel modules (Front Office Operations, Housekeeping Operations, Food & Beverage Operations) and Culinary modules (Culinary Operations and Safety; Cold Salads and Appetizers; Stocks, Soups, and Sauces; Vegetables, Starches and Proteins).
