10 daysFor vocational students Pre-register

Agenda

Culinary Arts

DAY 1

  • Introductory meeting
  • Presentation of timetable
  • Group ice breaker activities
  • Presentations on best practices related to culinary arts

DAY 2

  • Food Knowledge
  • Food and Beverage Hygiene
  • Nutrition
  • Basic Restaurant Principles

DAY 3

  • International Cuisine
  • Decorating
  • Traditional Cretan Cuisine
  • Human Resource Management

DAY 4

  • Introduction to Confectioner
  • Introduction to Bakery
  • Oenology
  • Catering & Event Management

DAY 5

  • Internship in a restaurant or a vocational training institute

DAY 6

  • Internship in a restaurant or a vocational training institute

DAY 7

  • Internship in a restaurant or a vocational training institute

DAY 8

  • Internship in a restaurant or a vocational training institute

DAY 9

  • Internship in a restaurant or a vocational training institute

DAY 10

  • Final test
  • Evaluation (Questionnaires)
  • EuroPass Certifications

 

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Purpose

This intensive course is designed to give students a firm foundation and advanced techniques for aspiring pastry chefs. Small class sizes allow our experienced professor-chefs to give students lots of one-on-one attention and individual feedback. Students spend 80% of the class time getting practical hands-on experience in the kitchen. The course covers bakery and confectionary products, sweet and savory pastries, as well as Traditional Cretan Cuisine

Students will have the opportunity to learn about specific cooking methods and techniques in order to present healthy, tasty, unique and aesthetic dishes worthy of restaurant quality. The culinary arts course combines knowledge of business and management with skills in cooking, art and presentation. Students in culinary arts programmes will get the chance to experience working in a kitchen environment and may take part in internships with local restaurants.

Culinary arts degrees offer relevant information on: food safety, commercial food production, new world flavours, menu planning, kitchen management, vegetarian cuisine, pastries and deserts cooking.

 

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Objectives

  • Gain theoretical and practical knowledge of kitchen management principles through class based theory and practical projects
  • Incorporate culinary artistry in the preparation and/or presentation of a meal or individual course of a meal, applying techniques learned in the course
  • Develop a set of practical skills in the areas of gastronomy, food product knowledge and preparation
  • Acquire a greater understanding of the practical skills of cooking, further developing knife skills, butchery, plate design and seafood
  • Demonstrate skills and knowledge required of culinarians and apply them in a commercial kitchen operation

 

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Methods

  • Lectures by guest experts
  • Workshops
  • Excursions to industry-specific companies
  • Discussion
  • Team work
  • Case studies
  • Internships

 

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Target groups

  • VET learners

 

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Cultural activities

In the middle of the course, mainly on Wednesday, a local cultural activity is organised (e.g guided tour to the city) giving the participants the chance to explore the main attractions and enhance their cultural awareness.

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Dates

The courses are always organised at a time period which is agreed in advance with the participants and taking into consideration the availability of the trainer.

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Certification

At the end of the course, each participant is awarded with a certificate of attendance, as well as a Europass Mobility certificate (if requested).

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Pricing

Contact us for details on pricing of this course.

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