Eli Forde
My experience pursuing this culinary course was interesting and informative and it also
taught me a more hands-on approach to the Science of food. The Caribbean Cuisine
Culinary Institute environment was conducive to learning, training and skills
development.
My training was conducted using the simple and correct methods of executing cooking
techniques which are to be utilized in the workplace or at home. The teaching styles of
the the Tutors made it interesting given the circumstances of the world over the past
one and a half years.
During the time spent at the institution my knife skills improved and the use of the
elements and principles of design helped to develop my plating skills. The various
Mangement styles, the importance of Nutrition, Food Science and the researching of the
Historical and Cultural origins of well known Cusines were also an integral part of the
Culinary experience.
