Since first day, the assimilation of the concepts explained in the demonstration classes is reinforced with cuisine practices. In them, students work into the main cuts, cooking methods and preparation of the mother sauces. Progressively, the development of techniques is complicated and training is complemented by other necessary concepts for the conservation and knowledge of the products, as well as for the understanding of modern cuisine and history.
We have 3 School Cycles in the year: January, April and August.
Duration: 3 months
Price: $6,800.00 USD (Tuition + Certificate Cost)
Days a Week: 3 days
Hours per Week: Approximately 18 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 16 students per group