Professional Cooking

A hands-on program that takes students from kitchen basics to planning and preparing complete meals.

Program structure

• 22 sessions of 4 academic hours each (88 hours)
• 2 educational tours of 6 academic hours each (12 hours), spread across the program to visit real workplaces
• Total: 100 academic hours

How do students learn?

Watch, apply, try – and learn: theory and foundations, hands-on training, individual and group practice, exercises and tasks, simulations of real work situations, and a final project. Students are active partners in learning, not just listeners.

What do students gain?

Beyond the professional skill: responsibility, self-confidence, teamwork, problem solving, time management, communication, initiative and practical thinking.

Goals

• Kitchen safety and hygiene
• Cutting and cooking techniques
• Baking and desserts
• Calculating quantities and costs
• Using tools and equipment
• Preparing meals
• Planning menus
• Organizing work in the kitchen