Hot and Cold Kitchen Course

Next start date

11-th September, 2023

Duration

14 weeks

Location

Sofia, Bulgaria

Tuition fee

From €1600 per semester

Accredited by:

The American Culinary Federation

Hot and Cold Kitchen Course

Detailed Overview

Program details

14 weeks of intense practice and theory taught by international chef instructors. The course includes various lectures and directly applied practical approach. After successfully finishing the course you should be able to independently prepare salads and starters, soups and sauces, treat, cook and fillet different meats and fish. You will be able to expand on vegetarian main dishes, as well as some ethnic dishes from diverse world cuisine styles.

Entry requirements

  • Minimum age of 16
  • Working knowledge of English language (B1 level is acceptable)
  • Successfully obtained certificate for 10th grade / high school diploma
  • Amazing passion for cooking and being a foodie at heart

Next staring dates

September – to be confirmed

*Please note that if you are a non-EU citizen there might be visa implications. We advise you to contact us before you decide to directly apply for the course.

Tuition fees

  • Tuition fee €1600
  • Equipment fee €500 (includes a professional knife roll, chef’s gear and kitchen shoes)
  • The amount can be paid in two instalments as follows – 50% upon enrollment and 50% up to 14 days after the start of the course

Course Disciplines

  • Nutrition
  • Kitchen hygiene and safety
  • Kitchen theory
  • Kitchen Laboratory class
  • Cooking techniques
  • Sauces
  • Poultry
  • Fish
  • Meats
  • Salads
  • Starters
  • Basic molecular techniques
  • Nutrition
  • Kitchen hygiene and safety
  • Kitchen theory
  • Kitchen Laboratory class
  • Cooking techniques
  • Sauces
  • Poultry
  • Fish
  • Meats
  • Salads
  • Starters
  • Basic molecular techniques

Ready for HRC?