Jah Kente International ®, Inc.
  • Mission
  • Board & Management
    • Professor Kelsey Collie
    • Dr.BarksdaleHall
    • Dr. Theresia Wansi -Financial Literacy
    • Administrative Secretary, BOD
    • Rufus T. Stevenson
    • Contacts
  • INTERNATIONAL
    • African Union ECOSOCC - Ghana
    • Youth Specfic
    • Heritage Tours and Development
    • Central Africa Region >
      • Cameroon
  • ARTS
    • Dance
    • Theatre >
      • MBSYEP 2021 STALWARTS >
        • Dare to Amaze Youths >
          • Christian Pree
          • myjadarbymkthepoet
          • Ajani Obaseki
          • Chiamaka Irika
          • Hope Payne
          • OST Project Proficient
    • Visual Arts >
      • ArtsAndDecor
      • SerenityPonger
      • Samara Winston
      • Ashley Torres
      • Film
    • Culinary Arts and Sommelier >
      • News/Events >
        • COVID-19
        • Archives
      • Food Research and News
    • Research
    • African Hit Music of All Time
    • Textile, Fashion Arts and Cosmetology >
      • Designs by DC Youths
    • Medicine and Arts
  • HUMANITIES
    • Communication Media Arts
    • Ethnohistory
    • SAWA SUMMIT
    • Harlem Renaissance
    • Freedom Ride and Civil Rights
    • Global Politics, Leadership, and Diplomacy
    • Juneteenth
    • Great Literature >
      • Things Fall Apart >
        • Metaphor and Similes
        • Tone
        • Igbo Phrases
      • Poetry for Purpose >
        • Spoken Word
        • Written Word
  • WORK READINESS
    • Work Readiness Workshop: SCANS
    • Mentorship >
      • YMOC-Outreach
    • Tailored Workshop
  • WOMEN OF ESSENCE
    • AfricanWomenofEssence

Welcome to Hospitality and Culinary Arts, Arts Agriculture and Sommelier (Wine Education).
Find Your Culinary Arts Expression in the Curricula Guide.



The Jah Kente Internationa Culinary Arts, Agriculture Arts and Sommelier

program offers intensive practical lessons. Trainees gain knowledge on basic

culinary techniques, work with various ingredients and foods, learn to handle

professional equipment, prepare a la carte meals and create menus. Over the

course of the program, the trainees acquire the skills necessary to function

with independence  in a professional kitchen. 


In addition to outcomes in the Course Units,  trainees  gain

understanding in:

 
1) Nutrition guidelines

2) The role of macronutrients: Carbohydrates

​3) The role of macronutrients: Fats

4) The role of macronutrients: Proteins

5) Calorie balance in context

6) The role of micronutrients: Vitamins

7) The role of micronutrients: Minerals

8) Health, disease and nutrition

9) Pediatric nutrition




Course Unit 1: Agroecology and Sustainable Food Production.


Agroecology is based on applying ecological concepts and principles to

optimize interactions between plants, animals, humans, and the environment

while taking into consideration the social aspects that need to be addressed

for a sustainable and fair food system. Building synergies, agroecology can

support food production and food security and nutrition while restoring the

ecosystem services and biodiversity that are essential for sustainable

agriculture. Agroecology can play an important role in building resilience and

adapting to climate change 
(Food and Agricultural Organization of the

United Nations).

​. 
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This Unit is covered within the first week with interactive lectures, videos,

and discussions. This course will provide a good overview of sustainable food

production principles and is intended to provide sufficient information to get

started or improve your sustainable food production. It is designed to

encourage thinking in terms of climate resilience, rather than focusing on

climate change, with discussions related research and activities in the

community and beyond.



Food & Healing:: Food has powerful potential to heal the body. The

coursework fosters health- supportive qualities of ingredients and  cooking

techniques and how to use  them to best benefit health. Western,  Soul

(African American, Caribbean, Latin American and African food theories and

applications  are taught t
hrough  interdisciplinary training.  Nutrition and

health experts lead practical classes and lectures on   topics such as

​whole foods dynamics, living foods, nutrition and cooking for people in need

of special diet.

 

Course Unit 2:
​FUNDAMENTALS OF PLANT-BASED CUISINE

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This overview will address the fundamental culinary techniques and criteria

for selecting quality ingredients. It is an introduction to the foundation for

preparing health-supportive, whole-foods cuisine.
 
Outcomes:


1) Knife skills training. Principles of food science.


2) Culinary techniques including sauté, roast, blanch, braise and pressure

cook.


3) Exploring the health benefits, healing qualities and versatility of sea

​vegetables and how to prepare them.


Course Unit 2:
GRAINS, BEANS, STEWS

In Unit 2,  you will continue your career training to include a variety of

bean and grain, stock and sauce preparations. You would learn to also

prepare soups and stews highlighting whole grains, beans, vegetables and

non-dairy alternatives, and the variety of stew.  

 
Outcomes:

1) Identifying and preparing a variety of beans in salads, purees, stews and

soups.

2) Identifying and preparing whole grains using various techniques.

3) Preparing vegan and vegetarian stocks using traditional culinary

​techniques.

4) Preparing soufflés, custards and emulsified sauces. An emulsion is a

mixture of two or more liquids that are normally  (unmixable or unblendable)

owing to liquid-liquid phase separation.
  • Common examples of emulsions include egg yolk, butter, and mayonnaise.
  • The process of mixing liquids to form an emulsion is called emulsification.

Course Unit 3:
POULTRY, FISH, SHELLFISH


In Unit 3, you will earn how protein sources come in a variety

of forms – both plant and animal. You will how to  prepare

poultry, fish and shellfish, as well as how to prepare  

in health-conscience, traditional forms.
 

Outcomes:

1) Identifying and preparing traditional foods.

2) Fabricating and preparing poultry, fin fish and shellfish.

3) Making food and preparing it in a variety of ways.

4) Modern plating styles and theory.



Note: 
 Fabrication, is the process of cutting, boning, and

portioning large cuts of meat, or poultry for fish  to menu specifications.

Becoming proficient  at 
fabricating takes practice often through an

​apprenticeship under a master  meat cutter.



Course Unit 4:
​ADVANCED CULINARY APPLICATIONS

 Unit 4 prepares you in the areas of kitchen d vegetables, soups, and sauce,

pasta-making, garde manger, advanced poultry, fish, and shellfish

fabrication, advanced station/line cook, advanced garnishes and plating,

banquet and catering, and Introduction to food management


​You will apply your growing command of health-supportive techniques to

preparing salads, hors d’oeuvres, pâtés and terrines, a brunch, and a buffet.

You will hone your skills at menu planning and recipe writing while exploring

career paths in personal and private cooking, catering and teaching. You will

also study theoretical approaches to the energetics of food, factors that

impact longevity, and the role of fats, protein and carbohydrates in a healthy,

whole-foods diet.
 

​Outcomes


1) Preparing pâtés and terrines.

2) Preparing salads that showcase whole, seasonal ingredients.

3) Writing and formatting a recipe properly.

4) Learning how to design menus that are nutritious and balanced according

to  the program’s criteria.

5) Preparing balanced, health-supportive brunch and buffet menus.




Course Unit 5:
BAKING AND DESSERTS




​Unit 5 is designed to give students a foundation to the pastry arts. The unit combines

lectures, demonstrations, baking, and evaluation for an integrated approach to the

pastry arts. The quality of baking and desserts can benefit from using ingredients

that are more natural, unprocessed and whole.

You can convert conventional baking recipes to alternatives featuring whole-grain

flours and less-refined sweeteners, without sacrificing taste or texture. You will also

prepare baked goods and desserts that meet special dietary needs, such as vegan,

​gluten-free and dairy-free.
 

Outcomes:


1) Preparing pies, tarts and galettes using vegan ingredients.

2) Baking and decorating a variety of cakes.

3) Preparing vegan cookies, puddings and ice creams.

4) Preparing flourless desserts.

5) Understanding how to utilize sugar, butter and white flour

alternatives.


As a cake designer, you will be creating centerpieces that can be the most

memorable and precious events of the beholders’ lives You have the power of

creativity and the satisfaction of translating their wish to the moment of

reality.

As part of this Unit, you will design, bake and decorate creations that are

almost as much appealing at sight as they are to eat. You might choose to

specialize in a style or theme of cake decorating, such as gum paste flowers,

marzipan figurines, royal icing, fondant cut-outs, or intricately piped

buttercream lacework or roses, contemporary cake decorating, from the

basics of piping, advanced sugar work and hand-sculpting to airbrushing,

hand-painting and novelty cakes.


Outcomes:

 
1) How to prepare and apply drips to cakes.

2) Painting on cakes using buttercream.

3) Decorating cakes with meringues, buttercream flowers, sugar art and more.

4) Piping different styles of buttercream borders onto your cakes.

5) Using sprinkles to decorate the top, sides and insides of your cakes.

6) Sponge painting with buttercream and gel food colors.

7) Painting on cakes with paintbrushes and gel food colors.

8) Decorating cakes with fresh and artificial flowers.

9) Making and using stencils.

10) How to frost a cake with decoration.


 Course Unit 6:
BREAD AND PASTA

As you continue to explore the art and science of baking, you will focus on

yeasted breads, quick breads, pizza and focaccia with wheat-free and gluten-

free options. This course also includes pasta making.
 

Outcomes:

1) Preparing quick breads, scones, pancakes, crêpes, waffles and biscuits.

2) Preparing hearth and pan breads.

3)Preparing assorted African bread, including injera (Ethiopian specialty),

chapati (East African bread); West African puff-puff; Moroccan pita bread,

​green mealie bread in Southern Africa.

4) Using alternative flours and ingredients in bread baking.

4)Preparing ravioli, tortellini, fettucine and gnocchi.

​5) Preparing appetizers, entrees and desserts to order.

Course Unit 7:
FOOD AND HEALING 1 AND ADVANCED CULINARY TECHNIQUES

The link between diet, lifestyle and wellness is well-established, and this

course will provide perspectives on this relationship by looking at

cardiovascular system health, the microbiome and detoxification systems. On

the culinary aspect, you ill prepare food for  retreat and specialty occasion.

You will also focus on improvisational cooking using seasonal ingredients and

​developing a vegan, four-course banquet project.
 

Outcomes

1)Improvisational cooking.

2) Preparing spa and retreat cuisine.

3) Preparing raw foods.

​4) Recipe costing and testing.

Course Unit 8:
FOOD AND HEALING 2
AFRICAN, CARIBBEAN AND WORLD CUISINES

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This course extends the emphasis on integrative health as it  explores food and the

immune system, kitchen pharmacy, diets  designed to promote wellness and

treatment support,  Ayurveda, and Macrobiotics.


You will prepare world cuisine with specialty dishes from Africa, Caribbean, Latin

America, and African, American Soul food as well as notable cuisines from around

the world served in high end restaurants Washington, DC.



 Outcomes:


1) Prepare dishes and meals designed to boost immunity.

2) Prepare Macrobiotic cuisine and explain the choice. 
The focus of the

macrobiotic diet is preventing disease, managing disease and optimizing

health


3) Prepare Ayurvedic cuisine. An Ayurvedic diet is an eating plan that provides

guidelines for when you eat, what you eat, and how you eat to boost your health,

prevent or manage disease, and maintain wellness.

4) Prepare world cuisine menus.


5) Present a sit-down four-course buffet or sit down dinner.

 WINE: SOMMELIER EDUCATION. 

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​
.Program Aims The aim of the program is to give trainees a specialist

knowledge and understanding of the core principles of production and

​business of wine.  The successful trainee will have the product knowledge

and the analytical tasting skills to explain and evaluate wines. The program is

adapted from the Wset diploma course. This program introduces youths in

the District of Columbia who choose this path to the complex and vast wine

industry, paving the way for a potential future in the global wine world. The

wine industry in the US alone employs over 1.5 million people and has an

economic impact of $220 billion dollars. Trainees may have the opportunity

to observe the DC urban winery in the Navy Yard along the Anacostia River.
 


Program Structure: 
The program is divided into six mandatory Units. The two

foundation Units, P1 and P2, must be examined at the beginning of the

programme because they will provide the knowledge and understanding

​required for success in subsequent Units.


 
wine_education_-_jah_kente_international.pdf
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  • Mission
  • Board & Management
    • Professor Kelsey Collie
    • Dr.BarksdaleHall
    • Dr. Theresia Wansi -Financial Literacy
    • Administrative Secretary, BOD
    • Rufus T. Stevenson
    • Contacts
  • INTERNATIONAL
    • African Union ECOSOCC - Ghana
    • Youth Specfic
    • Heritage Tours and Development
    • Central Africa Region >
      • Cameroon
  • ARTS
    • Dance
    • Theatre >
      • MBSYEP 2021 STALWARTS >
        • Dare to Amaze Youths >
          • Christian Pree
          • myjadarbymkthepoet
          • Ajani Obaseki
          • Chiamaka Irika
          • Hope Payne
          • OST Project Proficient
    • Visual Arts >
      • ArtsAndDecor
      • SerenityPonger
      • Samara Winston
      • Ashley Torres
      • Film
    • Culinary Arts and Sommelier >
      • News/Events >
        • COVID-19
        • Archives
      • Food Research and News
    • Research
    • African Hit Music of All Time
    • Textile, Fashion Arts and Cosmetology >
      • Designs by DC Youths
    • Medicine and Arts
  • HUMANITIES
    • Communication Media Arts
    • Ethnohistory
    • SAWA SUMMIT
    • Harlem Renaissance
    • Freedom Ride and Civil Rights
    • Global Politics, Leadership, and Diplomacy
    • Juneteenth
    • Great Literature >
      • Things Fall Apart >
        • Metaphor and Similes
        • Tone
        • Igbo Phrases
      • Poetry for Purpose >
        • Spoken Word
        • Written Word
  • WORK READINESS
    • Work Readiness Workshop: SCANS
    • Mentorship >
      • YMOC-Outreach
    • Tailored Workshop
  • WOMEN OF ESSENCE
    • AfricanWomenofEssence