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.

Program length: 3 months

Program Start Dates:

  • 10.10.2023. – 19.12.2023.
  • 16.01.2024. – 21.03.2024. 
  • 02.04.2024. – 11.06.2024. 


Price: 7,125.00* Euros, VAT is included in the price.

Enrollment for all intake dates is open!

NOTE: Starting with June 1, 2023. program tuition fees will change. The new tuition fee will be 9.250,00 EUR (VAT included). Students who complete the application process by that date, enroll in the desired program at the current price.

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



Schedule of classes at Kul IN:

Class Name

# of Hours

Teaching Methods

Introduction to Catering and Buffet


Theory and Practice

Equipment and Work Methods in Catering and Buffet


Theory and Practice

Processing and Storing Foods


Theory and Practice

Creating Recipes and Menus


Theory and Practice

World Trends in Catering and Buffet


Theory and Practice

Organizing and Managing Special Events in Catering and Buffet


Theory and Practice

Safety in the Kitchen and at Work


Theory and Practice

Hands-On Training



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 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.

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

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.

Schedule a meeting with our recruitment team by clicking here!



IMG_0694.jpg IMG_0022.jpg IMG_0609.jpg IMG_2873.jpg IMG_6025-2.jpg IMG_6800.jpg