Continental Cuisine (In Bulgarian)

Continental Cuisine (In Bulgarian)

Detailed Overview

HRC Culinary Academy offers an intense 6 week certificate program in a modular design, created to enhance important culinary skills for everyone who’s ambitions lie in the field of gastronomy.

The 6 weeks proram is a combination of 10% theory and 90% practical modules. For more information regarding the modules you can scoll down the page and see the carriculum.

After successfully completing the course and passing all the module exams you will be awarded an internationally accredited professional certificate by ACF.

The program consists of 1 hour lectures per day one hour break in between classes as well as meal time after the practical part.

After completing your course and receive your certificate you are able to take advantage of our career opportunities and apply for some of the internship opportunities that we offer. Please, note that:

  • Every internship in Bulgaria or abroad is only based on your skills, professional background and motivation. 
  • The documentation fees for arranging your internships such as Visa (if necessary), health insurance and housing are NOT included in your fee.

HRC Culinary Academy offers an intense 6 week certificate program in a modular design, created to enhance important culinary skills for everyone who’s ambitions lie in the field of gastronomy.

The 6 weeks proram is a combination of 10% theory and 90% practical modules. For more information regarding the modules you can scoll down the page and see the carriculum.

After successfully completing the course and passing all the module exams you will be awarded an internationally accredited professional certificate by ACF.

The program consists of 1 hour lectures per day one hour break in between classes as well as meal time after the practical part.

After completing your course and receive your certificate you are able to take advantage of our career opportunities and apply for some of the internship opportunities that we offer. Please, note that:

  • Every internship in Bulgaria or abroad is only based on your skills, professional background and motivation. 
  • The documentation fees for arranging your internships such as Visa (if necessary), health insurance and housing are NOT included in your fee.

“Cooking is mainly passion. However, having the right skillset and being passionate enough is what would make you a great chef!”

apply for this program

Course Disciplines

Week 1 

Theory classes:

Introduction to the program; Hygiene and food safety; Hygiene and food savefty level II; Stocks, broths, bases, soups; Risotto techniques; Baked custards; No waste basics;

Cooking sessions: 

Classic croque monsieur, Tomato soup, Classic Ceaser, Ciabatta, Profiteroles, Chicken debone,  Ganache, Omelette, Courgette soup, French baguettes, Risottos, Classic Créme Brulée, No waste meals;

Week 2

Theory classes:
Roasting; Cream soups; Sautéeing; Pan frying; Sauces; Mousses; Veloutés; Mayonnaise; No waste basics;

Cooking sessions:

Chicken thighs roast; Mashted potatoes; Apple pie custard; Creamy soups; Wienerschnitzel; Rösti potatoes; Mousses; Croquettes; Sauces; Reductions; Fries variations; No waste meals;

Week 3

Theory classes: 

Chocolate basics; Art of sandwiches; Confit – technique; Braising techniques; Bread; Creams; Rice paper techniques; Sous-vide techniques; No waste basics;

Cooking sessions:

Chocolate pralines; Club sandwiches; Duck confit; Braised vegetables; Apfel strudel; Vinalle creams; Burgers; Soft rolls; Tiramisu; Vietnamese techniques – steaming & frying; Poached ginger chicken; Jasmine rice; No waste basics;

Week 4

Theory classes: 

Clear soups; Braising meats; Diplomate creams; Sponge bases; Breading meat; Thick soups and broths; No waste basics;

Cooking sessions:

Bean sausage soup; Nachos; Gucaccamole – cheese sauce; Braised lamb; Couscous cooking; Swiss rolls; Chicken parmigiana; Focaccias; Leek soups; Asian dumplings; Asian fried rice; No waste meals;

Week 5

Theory classes: 

Fried fish; Beurre blanc; Poaching fish; Hollandaise; Braising meats; Brown sauce techniques; Tarts; Curds; Pizza techniques; Cakes; No waste basics;

Cooking sessions:

Minestrone; Seabass with beurre blanc; Quinoa veggie salads; Poached salmon with hollandaise; Beef cheeks; Red wine sauce; Polenta lemon tart; Pizza Margherita; Black forest cake; No waste meals;

Week 6

Theory classes:

Grilling; Sous-vide breads and meats; Fish soups; Egg techniques; No waste basics;

Cooking sessions:

Pumpkin soup with caramel; Lemongrass grilled chicken; Pulled pork BBQ sauce; Créme caramel; Mediterranean firsh soup with sourdough bread; Roasted artichokes; Poached eggs; Sage grilled salmon; Dill sauce; No waste meals

Week 1 

Theory classes:

Introduction to the program; Hygiene and food safety; Hygiene and food savefty level II; Stocks, broths, bases, soups; Risotto techniques; Baked custards; No waste basics;

Cooking sessions: 

Classic croque monsieur, Tomato soup, Classic Ceaser, Ciabatta, Profiteroles, Chicken debone,  Ganache, Omelette, Courgette soup, French baguettes, Risottos, Classic Créme Brulée, No waste meals;

Week 2

Theory classes:
Roasting; Cream soups; Sautéeing; Pan frying; Sauces; Mousses; Veloutés; Mayonnaise; No waste basics;

Cooking sessions:

Chicken thighs roast; Mashted potatoes; Apple pie custard; Creamy soups; Wienerschnitzel; Rösti potatoes; Mousses; Croquettes; Sauces; Reductions; Fries variations; No waste meals;

Week 3

Theory classes: 

Chocolate basics; Art of sandwiches; Confit – technique; Braising techniques; Bread; Creams; Rice paper techniques; Sous-vide techniques; No waste basics;

Cooking sessions:

Chocolate pralines; Club sandwiches; Duck confit; Braised vegetables; Apfel strudel; Vinalle creams; Burgers; Soft rolls; Tiramisu; Vietnamese techniques – steaming & frying; Poached ginger chicken; Jasmine rice; No waste basics;

Week 4

Theory classes: 

Clear soups; Braising meats; Diplomate creams; Sponge bases; Breading meat; Thick soups and broths; No waste basics;

Cooking sessions:

Bean sausage soup; Nachos; Gucaccamole – cheese sauce; Braised lamb; Couscous cooking; Swiss rolls; Chicken parmigiana; Focaccias; Leek soups; Asian dumplings; Asian fried rice; No waste meals;

Week 5

Theory classes: 

Fried fish; Beurre blanc; Poaching fish; Hollandaise; Braising meats; Brown sauce techniques; Tarts; Curds; Pizza techniques; Cakes; No waste basics;

Cooking sessions:

Minestrone; Seabass with beurre blanc; Quinoa veggie salads; Poached salmon with hollandaise; Beef cheeks; Red wine sauce; Polenta lemon tart; Pizza Margherita; Black forest cake; No waste meals;

Week 6

Theory classes:

Grilling; Sous-vide breads and meats; Fish soups; Egg techniques; No waste basics;

Cooking sessions:

Pumpkin soup with caramel; Lemongrass grilled chicken; Pulled pork BBQ sauce; Créme caramel; Mediterranean firsh soup with sourdough bread; Roasted artichokes; Poached eggs; Sage grilled salmon; Dill sauce; No waste meals

Ready for this great program?