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
PROGRAM DETAILS FOR CULINARY ARTS
Schedule of classes at Kul IN:
|
Class Name |
# of Hours |
Teaching Methods |
|
The History of Cooking |
6 |
Theory |
|
Food, Hygiene, and Safety at Work |
13 |
Theory |
|
Basics of Thermal Processing |
24 |
Theory and Practice |
|
Knife Work |
25 |
Practice |
|
Preparing Various Dishes, Stocks, and Sauces |
27 |
Theory and practice Guest chef visit Field Trip |
|
Meat and Fish |
85 |
Theory and practice Guest chef visit Field Trip |
|
Vegetables and Vegetarian Cuisine |
57 |
Theory and practice Guest chef visit Field Trip |
|
Desserts |
43 |
Theory and practice Guest chef visit Field Trip |
| Wines | 42 | Theory and Practice |
| Restaurant Management | 10 | Theory and Practice |
|
Total # of Hours |
332 |
|
|
Total # of Months |
2 |
|
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:
- email: info@kulinst.com
- phone: +385-44-538-880
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!
