А к р е д и т а ц и и   &   А к а д е м и ч н и   п а р т н ь о р и  

American Culinary Federation

The Federation develops the activity of professional cooks, bakers, ice cream makers, chocolatiers and sculptors/artists on an International level and regularly organized fairs and contests on various subjects. The association promotes social and professional values among members and colleagues. Sugar artist Barbara Castiglione, a Federation representative, visited HRC Culinary Academy for the first time in the beginning of 2015 proving master classes to our students.

International Pastry Federation (FIP)

The International Federation of Pastry Ice Cream and Chocolate

The Federation develops the activity of professional cooks, bakers, ice cream makers, chocolatiers and sculptors/artists on an International level and regularly organized fairs and contests on various subjects. The association promotes social and professional values among members and colleagues. Sugar artist Barbara Castiglione, a Federation representative, visited HRC Culinary Academy for the first time in the beginning of 2015 proving master classes to our students.

Hotelschool Ter Duinen

Hotelschool Ter Duinen was founded more than 60 years ago, and currently is the leading hospitality and culinary school in Belgium. The students are taught how to make traditions and innovations work together for a better cooking experience. Since the Academy’s establishment in 2008, the Ter Duinen teaching staff gladly shares their knowledge with the Academy’s students during guest lectures and seminars in HRC’s demo theatre and kitchen labs.

"National Agency for Vocational Education and Training" (NAVET)

HRC Culinary Academy is accredited by the "National Agency for Vocational Education and Training" (NAVET)

AMFORHT - World Association for Hospitality and Tourism Education and Training

AMFORHT - World Association for Hospitality and Tourism Education and Training is an international association with partnerships and business cooperation in 59 countries. One of them is Bulgaria and HRC Culinary Academy.

Bulgarian Association of Professional Chefs

The goal of the association is to create a better image of the Chefs profession, to improve the relationship between the society and chefs, and help chefs to create a network of colleagues, partners and clients.

Eurhodip

The Federation develops the activity of professional cooks, bakers, ice cream makers, chocolatiers and sculptors/artists on an international level and regularly organized fairs and contests on various subjects. The association promotes social and professional values among members and colleagues. Sugar artist Barbara Castiglione, a Federation representative, visited HRC Culinary Academy for the first time at the beginning of 2015 proving masterclasses to our students.

Ducasse Education

From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience. Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology. Two campuses are established in France: the Centre de Formation Alain Ducasse specialized in culinary arts and pastry for restaurant, and the Ecole Nationale Supérieure de Patisserie, which has been the leading professional Pastry and Bakery Arts school of France for more than 30 years.
www.ducasse-education.com


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