Lo­cal, Trini trainers of­fer­ing gourmet bak­ing cour­ses

Stabroek News - - NEWS -

The In­sti­tute of En­gi­neer­ing Geo­physics and Off­shore De­vel­op­ment Ser­vices and the Cen­tral School of Culi­nary Arts, Guyana, is a col­lab­o­ra­tive busi­ness ini­tia­tive that com­bines the spe­cial­ist skills and tal­ents of John and An­gela Ap­ple­whiteHer­cules, a Guyanese cou­ple with an am­bi­tion to grow and to give. John is a qual­i­fied Ge­ol­o­gist and An­gela a Univer­sity of the West Indies-trained Di­eti­cian and be­tween them they are com­mit­ted to rais­ing stan­dards in sec­tors that are set to play an in­creas­ingly im­por­tant role in Guyana’s de­vel­op­ment.

In Oc­to­ber and Novem­ber, the two busi­ness en­ter­prises, in col­lab­o­ra­tion with the Cen­tral School of Culi­nary Arts in Trinidad and Tobago, will com­bine to con­duct its sec­ond train­ing ex­er­cise com­pris­ing a se­ries of Culi­nary Arts Short Cour­ses. The ini­tia­tive is a re­sponse to a de­sire to in­fuse a higher level of pro­fes­sion­al­ism into per­sons and in­sti­tu­tions al­ready in­volved in the food in­dus­try or as­pire to do so.

Be­tween Oc­to­ber 23rd and 27, the reg­is­trants will ben­e­fit from a five-day train­ing ex­er­cise in com­mer­cial food prepa­ra­tion. The course will cost $60,000 and all cook­ing in­gre­di­ents will be pro­vided by the trainers.

On Oc­to­ber 28th, the two partner in­sti­tu­tions will com­mence a three-day course in Sugar Craft for Wed­ding Cakes which will con­tinue on Oc­to­ber 30th and 31st and which will cost par­tic­i­pants $45,000. This will be fol­lowed by a sub­se­quent three-day train­ing pro­gramme, this time, in the prepa­ra­tion of Gourmet Cakes, from Novem­ber 1-3. This pro­gramme will cost $45,000 per par­tic­i­pant.

An­gela told Stabroek Busi­ness that the Gourmet Cake Bak­ing and Dec­o­rat­ing Course seeks to tar­get per­sons who ei­ther want to ac­quire a skill or up­grade an al­ready ex­ist­ing com­pe­tence. She said that the Course will of­fer the­o­ret­i­cal in­struc­tion in tan­dem with hands-on, prac­ti­cal train­ing in or­der to en­sure that par­tic­i­pants are well-rounded in what is a dis­ci­pline that re­quires skill and ap­pli­ca­tion. The ob­jec­tive, she says, is to ex­pose par­tic­i­pants to a va­ri­ety of cakes that can com­prise the culi­nary of­fer­ings at buf­fets and as desserts. Ven­dors, she says, would be in­ter­ested to know that in­struc­tion in­cludes guid­ance in Show Case Dec­o­rat­ing, a com­pe­tence that can in­crease the mar­ketabil­ity of the prod­ucts. The Cour­ses, she says, also seek to ex­pose par­tic­i­pants to a va­ri­ety of top­pings and coat­ings used in spe­cialty cakes.

Train­ing in the spe­cial­ist skills aside, par­tic­i­pants will be sen­si­tized to un­der­stand­ing the im­por­tance of main­tain­ing high stan­dards of food ser­vice hy­giene and work­place op­er­at­ing stan­dards.

In July this year, the in­sti­tu­tion saw its first batch of Culi­nary Arts stu­dents grad­u­at­ing in­clud­ing seven par­tic­i­pants in an Off­shore Cater­ing Course, four grad­u­ates in the Sugar Craft for Wed­ding Cakes course and five grad­u­ates in the Gourmet CakeBak­ing and Dec­o­rat­ing Course. A to­tal of six­teen per­sons have al­ready grad­u­ated with crit­i­cal skills in sev­eral spe­cialty ar­eas.

In­ter­ested per­sons should call: 2267519 or 6187939

Ex­pe­ri­enc­ing the fab­u­lous art of cake-mak­ing

An­gela and John Applewhite-Her­cules

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