Prospective chefs in the courses offered by the association gain essential knowledge and skills about the culinary world. The courses are organized in combination between theory and practice allowing trainees to quickly and practically understand.
In theory, future cooks will learn how to prepare a plate of food according to a specific recipe, all about food products on how and where they are stored, cooked, and on their nutritional value. In addition to learning to serve food in different ways, trainees learn to control orders, design menus with economic considerations, administer expiration date products, and bring traditional recipes to a more contemporary presentation, how to be good hosts, etc.
Safety regulations for working in the kitchen are also part of our curriculum.
The practical part of the course is conducted in the kitchen of the academy, equipped with professional kitchen equipment, where the trainees under the supervision and guidance of the practice professor based on the theoretical knowledge acquired prepare various recipes. Special attention is also given to aesthetics as a cooked dish should be pleasing not only in taste but beautifully and elegantly served.
Difficult working conditions, a small range of products, unsatisfactory pay once made this profession not a strong favorite, but today it has become one of the most coveted occupations with very good working conditions, high pay, numerous options employment, opportunities for professional growth or opportunities to work independently.
The road to becoming a good cook is a long one, but the first step on this journey is to get the right education. We offer courses for beginners as well as for those who want to deepen their knowledge in the culinary field. Courses last from 3 to 9 months with a wide range of choices.
The Academy has developed its own curriculum, which is approved by the Ministry of Social Welfare and Youth. All students who successfully complete the relevant course are awarded a certificate.