Professional Certificate in Food Preparation

Professional Certificate in Food Preparation

Detailed Overview

24 weeks of intense practice that comprises the two main 1st year modules from the Culinary Arts program:

  • Cold & Hot Kitchen
  • Pastry & Bakery

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

After completing your course and receiving your certificate, you can take advantage of our career opportunities and apply for some of the internship opportunities 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.

Please scroll below to see the program overview.

24 weeks of intense practice that comprises the two main 1st year modules from the Culinary Arts program:

  • Cold & Hot Kitchen
  • Pastry & Bakery

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

After completing your course and receiving your certificate, you can take advantage of our career opportunities and apply for some of the internship opportunities 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.

Please scroll below to see the program overview.

“What happens to the hole when the cheese is gone?”
― Bertolt Brecht

apply for this program

Course Disciplines

  • Nutrition
  • Kitchen Hygiene & Safety
  • Kitchen Theory
  • Kitchen Laboratory Classes: French cooking basics, salads and dressings, soups, meat, poultry and fish, pasta, and world cuisine.
  • Pastry techniques: creams, mousses, French cakes
  • Bread & Baking: yeasted and sourdough bread, danish baking goods
  • Chocolate tempering and pralines
  • 10-day mandatory internship at our training restaurant
  • Nutrition
  • Kitchen Hygiene & Safety
  • Kitchen Theory
  • Kitchen Laboratory Classes: French cooking basics, salads and dressings, soups, meat, poultry and fish, pasta, and world cuisine.
  • Pastry techniques: creams, mousses, French cakes
  • Bread & Baking: yeasted and sourdough bread, danish baking goods
  • Chocolate tempering and pralines
  • 10-day mandatory internship at our training restaurant

Ready for HRC?