School of Culinary and Finishing Arts (SCAFA)

SCAFA, Dubai’s School of Culinary And Finishing Arts is a full-service culinary arts training institute offering the complete spectrum of culinary arts courses.We have full-time education programmes for students aspiring to become professional chefs and advanced programmes for chefs looking to upskill their abilities. The School also offers professional courses for students seeking professional skills but lacking the time to commit to full-time education, thereby offering these individuals an opportunity to pursue their ambition.Under the expert guidance of our instructors, students will learn practical skills that will become second nature. With world-class culinary, finishing and etiquette arts training, SCAFA students learn the skills they need to deliver style, excellence in quality and sophistication.

SCAFA also offers courses and programmes for enthusiasts and amateurs, an outstanding programme for children, culinary-centric team building events for corporates and menu development Consulting Services for new restaurant concepts. Be it bloggers, caterers, restaurant owners, consultants, entrepreneurs, authors or food enthusiasts, SCAFA has a course to suit everyone’s needs.

At SCAFA our mission is to ensure the greatest success possible for our students on the international culinary arts stage. Every aspect of SCAFA is constantly optimized to this objective – from the caliber of our full time and visiting faculty, the content of our programmes, the equipment our students build their experience on, to the organizations that offer our students work placement. In each of these our objective is guided by the question “does this serve the future success of our students?”.

SCAFA exists for the success of its students. Our aim is not to simply be the best School, have the best facilities etc. – our aim is to align everything we do to ensure the success of our students after they leave SCAFA.

We try to achieve this objective through various means. We take a modern approach to culinary arts and therefore to our teaching. Our students learn traditional skills but are also armed with skills that foster creativity and enable innovation that goes beyond tradition. This is what we see as the great event in the culinary world over the last couple of decades and this is the phenomena we teach our students to be a part of.

To achieve this philosophy we identify and recruit outstanding instructors from around the world who then get to work teaching what we consider to be one of the best curriculums there is. We hope that this approach will consistently deliver chefs of tomorrow destined to be successful – early evidence based upon the markets’ response to our students points to us being on the right track.