Culinary Arts

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.

Program duration: 3 months

Program Start Dates:

  • 16.01.2024. – 28.03.2024. 
  • 02.04.2024. – 11.06.2024. 
  • 14.10.2024. – 20.12.2024.

Price: 9,250.00* Euros, VAT is included in the price.

*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. 

Enrollment for all intake dates is open!

Tuition includes: 

-  Course instruction, literature (digital), materials, and uniforms for the program Culinary Arts

-  Transportation to Sisak from Zagreb International Airport    

-  Accommodation walking distance from the school 

-  Lunch on school days

-  Field trip costs and transportation



Schedule of classes at Kul IN:

Class Name

# of Hours

Teaching Methods

The History of Cooking



Food, Hygiene, and Safety at Work



Basics of Thermal Processing


Theory and Practice

Knife Work



Preparing Various Dishes, Stocks, and Sauces


Theory and practice              Guest chef visit                   Field Trip

Meat and Fish


Theory and practice              Guest chef visit                    Field Trip

Vegetables and Vegetarian Cuisine


Theory and practice              Guest chef visit                    Field Trip



Theory and practice              Guest chef visit                    Field Trip
Wines 42 Theory and Practice
Restaurant Management 10 Theory and Practice

Total # of Hours 



Total # of Months



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 will 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.

Additional Program Information

Class time: 5 hours per day, Monday-Friday

The language used in class: Croatian and/or English

Literature (digital) and Materials: provided by Kul IN (in English)

Uniforms: Provided by Kul IN

Feel free to contact us with any additional questions, or for application materials:

Kul IN is the place where your passion can turn into your dream career in

the enchanting world of food, wine, and pastries.


Contact us and send in your application today!

Schedule a meeting with our recruitment team by clicking here!

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