Acquire professional culinary techniques in professional kitchen-classrooms through 3 specialised cuisine courses: Culinary Basics, Culinary Practice Advanced and Fundamentals of Gastronomic Practice.
- Culinary Basics & Culinary Practice Advanced
Both culinary courses will take place during the long break between terms. These classes are conducted combing lectures and practical sessions.
Culinary Basics introduces students to the foundations of kitchen operations, food safety, and basic culinary techniques. In Culinary Practice Advanced, students build on the fundamentals acquired in Basic to tackle higher level techniques and approach kitchen operations and culinary arts from a broader perspective.
Hours (Practical Lessons):
Culinary Basics 90 hours
Culinary Practice Advanced 75 hours
- Fundamentals of Gastronomic Practice
Fundamentals of Gastronomic Practice also takes place during the long break between terms.
This course exposes students to gastronomy and culinary arts using cultural, historical, and scientific approaches. Specifically, students will explore specialty techniques such as fermentation, low-temperature cooking, and molecular cuisine through a series of lectures, practical classes, and experimental lessons.
Hours (Practical Lessons): 90 hours