Catering and buffet

The culinary profession offers many options for specialization, and one of these is catering and buffet. Many social, business and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is to offer an all-inclusive culinary and social experience.

As part of this intensive two-month program, students learn various techniques for food preparation and methods for food arrangement, while studying professional standards of presentation and food service. The Catering and Buffet program is aimed at individuals who wish to broaden their knowledge and focus their professional career in the direction of the culinary arts.

Upon successful completion, each student will receive a certificate from Kul IN for a Professional Cook of Catering and Buffet.

Teaching structure

3 months


Culinary practicum

5h dnevno

Theoretical and practical lectures

Field trips

Other course information

  • Lesson Schedule: 5 hours/day Monday through Friday
  • Language: Croatian and/or English
  • Literature (digital) and Reading Materials: provided by Kul IN
  • Uniforms: provided by Kul IN

Theoretical and practical lectures

Program length: 3 months

Program Start Dates:

  • 12.11.2024. – 20.12.2024. (1st part) and 13.01.2024. – 21.02.2025. (2nd part)
  • 14.01.2025. – 04.04.2025.
  • 04.03.2025. – 28.05.2025.
  • 11.11.2025. – 19.12.2025. (1st part) and 12.01.2026. – 24.02.2026. (2nd part)
  • 13.01.2026. – 03.04.2026.
  • 03.03.2026. – 27.05.2026.
  • 10.11.2026. – 18.12.2026. (1st part) and 11.01.2027. – 23.02.2027. (2nd part)

Price: 9.250,00 EUR*, VAT is included in the price.

Enrollment for all intake dates is open!

* For our first minute students, we offer a 1.200,00 EUR discount on the tuition. You can get the discount if you apply at least 2 months before the program starts.

Tuition includes

  • Course instruction, literature (digital), materials, and uniforms for the program Catering and Buffet
  • Transportation to Sisak from Zagreb International Airport
  • Accommodation walking distance from the school
  • Lunch on school days
  • Field trip costs and transportation

Culinary Practicums

Cooking is best learned through hands-on experience, which is why our curriculum is designed such that 80% of class time is dedicated to practicums. The practicums begin with the fundamentals so that students have the opportunity to build their knowledge on strong foundations.

Field trips

During the program, students visit several local food production centers and small-scale local farms. The field trips help students better understand the production chain of the food industry, as well as preparation and storage techniques for various types of food, including cheeses, baked goods, meat products, wine, and coffee. Students are introduced to various brands of local produce from which they can learn to distinguish quality products and create contacts with local producers.