DCT: All courses

14 Courses

Teacher: Gerhard Gendrano

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5-2:251

16

Teacher: Christopher Timothy Payne

HOS04004RU Introduction to Culinary Arts:5-2:251

16

Teacher: Christopher Timothy Payne

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5-1:251

19

Teacher: Gerhard Gendrano

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5-1:251

20

HOS03002RU Food Safety and Sanitation:5:251

Culinary Arts CA20251

Preview Course

Teacher: Christian Biesbrouck

HOS03002RU Food Safety and Sanitation:5:251

34

Teacher: Gerhard Gendrano

HOS04004RU Introduction to Culinary Arts:5-1:251

19

HOS04004RU Introduction to Culinary Arts:5:251

Culinary Arts CA20251

Preview Course

Teacher: Gerhard Gendrano

HOS04004RU Introduction to Culinary Arts:5:251

35

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5:251

Culinary Arts CA20251

Preview Course

Teacher: Gerhard Gendrano

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5:251

35

HOS04001RU Culinary Fundamentals 1: Preparation of Soups, Stocks and Sauces:5:251

Culinary Arts CA20251

Preview Course

Teacher: Christopher Timothy Payne

HOS04001RU Culinary Fundamentals 1: Preparation of Soups, Stocks and Sauces:5:251

35

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5:251

Culinary Arts CA20251

Preview Course

Teacher: Christopher Timothy Payne

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5:251

35

Teacher: Jacqueline Libre

HOS03004RU Preparing for a Career in Culinary Arts:5:251

34

HOS04010RU Cultural Awareness and Workplace Communication:5:251

Culinary Arts CA20251

Preview Course

Teacher: Alexia Doherty

HOS04010RU Cultural Awareness and Workplace Communication:5:251

35

Teacher: Christopher Timothy Payne

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5-2:251

16

Culinary Arts CA20251

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5-2_20250811142733:251

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Campus Location

Dubai College of Tourism

4th Floor, Office 2, One Central, Dubai, UAE

Email: info@dct.ac.ae

Tel: (+971) 4 403 2834

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