The Organic Kitchen Copenhagen Hospitality College
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You learn to:
prepare, prepare, prepare and price organic dishes. The participant can apply the basic cooking methods to organic ingredients.
The participant can use organic ingredients in the common repertoire as well as show creativity.
The participant can decipher organic labeling and produce on the basis of ecological theory and basic attitude. The participant can assess differences between organic and conventional raw materials.
The participant can prepare dishes in accordance with basic organic attitudes, including resource consumption, waste management and security of supply.
The participant can compose daily menus based on today's offer.