Cold and Hot Kitchen Professional Course

Next start date

5 March, 2024

Duration

14 weeks

Location

Sofia, Bulgaria

Tuition fee

€1600

Accredited by:

ACF, WACS, NAVET

Detailed Overview

Program details

  • 14 weeks of comprehensive training, blending theory and hands-on experience under the guidance of our chef instructors. The program comprises a diverse range of lectures and practical applications.
  • Upon successful completion, you’ll possess the skills to independently craft salads, starters, soups, and sauces, master the art of handling and filleting various meats and fish, enhance your repertoire with vegetarian main courses, and even create ethnic dishes from a variety of global culinary traditions.
  • This immersive program demands commitment and regular attendance, ensuring you hone your skills effectively.

Entry requirements

  • Minimum age of 16
  • Working knowledge of English language (B1 level is acceptable)
  • Successfully obtained certificate for 10th grade / high school diploma
  • Passion for cooking and commitment to regular attendance

Next starting dates

We have two intakes per year. The next starting dates are as follows:

Intake 2024:

  • March 5
  • September 11

Application deadlines

Applications are open all year round, however, depending on your citizenship and visa status there might be some delay.

Tuition fees

  • Application fee (interview) €50*
  • Equipment fee €500 (includes a professional knife roll, chef’s gear and kitchen shoes; due 2 weeks before the beginning of the program)
  • Tuition fee €1600** (due 2 weeks before the beginning of the program). The tuition fee can be paid in two instalments as follows – 50% upon enrollment and 50% up to 14 days after the start of the course

*non refundable

** €1800 from Sept 2024

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?