During this intensive program, students gain a thorough understanding of cooking methods and techniques used in the French and Italian cuisines, and a deeper understanding of the hospitality industry and standards, food hygiene, and restaurant management. The program is highly hands-on, and students spend 80% of class time in practical training, mentored by chef-instructors.
The program covers 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 storage and hygiene, and the history of gastronomy.
Daily cooking lessons are supplemented with field trips to renowned restaurants and food productions centers in Croatia as well as guest lectures from successful Croatian and international chefs. In addition, students take classes in enology and wine pairing.
Upon successful completion, each student will receive a certificate from Kul IN for a Professional Culinary Chef.