During this two-month program, students receive a broad education in professional cooking and basic pastry making. The dynamic course schedule is designed for people who wish to improve their culinary skills or direct themselves towards a career in professional gastronomy.
The program takes a hands-on approach to cooking techniques, with daily cooking labs supplementing lessons, as well as several field trips to local food production centers and guest lectures from visiting Croatian and international chefs.
Students will be provided with the foundational knowledge required to begin working in the culinary profession. Students will learn about thermal and mechanical food processing, identifying ingredient quality, coupling seasonings, knife work, creating quality restaurant menus, arranging and serving dishes, professional cooking standards, food portions, food preservation, and the history of gastronomy. Along with the professional skills that students learn during this program, they will also have the opportunity to meet successful chefs working in contemporary gastronomy and join a network of professionals in the industry.