HRC Culinary Academy offers an integrated culinary program in a modular design, executed by top international chef and teachers. The integration in the program is visible in the constant presence of four cornerstones during the whole program. The content of every module will be taught and practiced with attention to the following cornerstones of the curriculum:
1. Culinary operations within the frame work of the F&B department;
2. Finances in the world of F&B;
3. Leading people in the F&B department;
4. Leading myself as a professional in culinary arts.
The curriculum consists of the following modules:
FIRST PERIOD: 5 MONTHS ACADEMY TRAINING
The first period serves as an introduction period to the culinary industry and to professional kitchen organizations. You will learn all essential skills and knowledge to become a qualified cook.
Module 1: An Introduction to the Kitchen
The objective of the first module is to give you an introduction to the culinary industry and professional kitchen environments. We will focus on personal hygiene and food safety training; both critical steps towards HACCP certification. We will also teach you basic techniques such as knife skills and classic cuts and focus on learning to work in a kitchen team.
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Module 2: Fundamental Cooking Techniques
Module 2 prepares you for actual preparations in the kitchen: we will focus on such fundamental cooking methods as sautéing, grilling, roasting, braising, steaming, etc. You will learn how to make stocks and sauces, understand seasoning and study and prepare various cuts of meat, seafood, and vegetables.
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Module 3: International Focus
After you have mastered the fundamental cooking techniques, our Chef Instructors will introduce you to international cooking. We will focus on French Cuisine, Italian Cooking and Cuisines of Asia.
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Module 4: Pastry Fundamentals
This module gives you a comprehensive introduction to pastry and baking. You will learn such essential skills as rolling, kneading, mixing and forming and will prepare breads, rolls, tarts, custards, etc.
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Module 5: Final integrated culinary project first period
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SECOND PERIOD: 5- MONTH INDUSTRY PLACEMENT
You have mastered the fundamental cooking techniques… You are now a confident cook, ready to practice your new skills in the real world.
During your first 5-month industry placement, you will work in a restaurant or hotel kitchen abroad. You will be exposed to real-life situations in the kitchen and practice and enhance your knowledge and skills. During this period, you will be guided and evaluated by a mentor of the organization in which the industry placement takes place. You will receive a salary according to the standards of the country where you will be working.
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THIRD PERIOD: 5 MONTHS ACADEMY TRAINING
The third period builds on the knowledge and skill you have developed during your industry placement and prepares you to become a high-quality cook with extensive knowledge and skill and the ability to consistently meet high quality standards.
Module 6: Consistency and Refinement
Now that you have completed your first industry placement, you are ready for more advanced cooking skills. This module teaches you the skills to consistently perform at your highest level. Recipes will become more complex; deadlines will become tighter. Team work is no longer desirable; it is essential.
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Module 7: Finances and Business in the kitchen
In addition to continued focus on advanced cooking skills, this module will introduce you to finances and business in the kitchen. You will learn how to control costs in the kitchen, control waste and make calculations related to menu design.
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Module 8: Advanced Pastry
Pastry presentations with hands-on experience like: piping decorations, pulling sugar and preparing finishing desserts.
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Module 9: Leadership / Professional and Personal Development
You are now truly on your way to becoming an excellent cook and transforming yourself into a chef. You will rotate through various positions in the kitchen and be responsible for the work of others.
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Module 10: Demonstrations and Competitions
This module gives you the chance to demonstrate your unique skills and creativity that set you apart from your peers. In addition to learning advanced and complex preparations, you will participate in demonstrations and competitions.
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Module 11: Final integrated culinary project third period
Final culinary project based on realistic culinary case in food preparation and examination by a jury; (duration 2 weeks including final cleaning of the kitchen and instruction area)
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FOURTH PERIOD: 5- MONTH INDUSTRY PLACEMENT
You have now mastered the fundamental and advanced cooking techniques… It’s time to put those advanced cooking skills to the test in the real world.
During your final 5-month industry placement, you will work in a restaurant or hotel kitchen abroad. You will be exposed to real-life situations in the kitchen and practice and enhance your knowledge and skills. During this period, you will be guided and evaluated by a mentor of the organization in which the industry placement takes place. You will receive a salary according to the standards of the country where you will be working.
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