Document upon completion: Certificate of Professional Qualification
396 hours of practical training, 264 hours theoretical training
Expected results: knowledge of the legal framework, contemporary trends in the field, skills for managing a team, practical knowledge and skills for the preparation and presentation of food and drinks.
1. Material science of food products and ingredients
2. Technology and equipment in food establishments
3. Technology of culinary production – theory
6. Technology of culinary production – practice
7. Serving – practice
8. Practice in an operational food and drinks establishment – restaurant;
The course is held by following a schedule, certified by the Ministry of Education and NAVET( The National Agency for Vocational Education and Training). Exams in theory and practice are held upon completion, that should validate the knowledge and skills acquired by the students. Upon successful exam taking, a 2nd Class Certificate of Professional Qualification is issued.
Study materials are provided for each student. The practice has two main parts – study practice, held at an establishment that possesses the necessary equipment and space, and working practice – held in the kitchen of an operational restaurant.
ARE YOU ELIGIBLE FOR 85% EU FINANCING FOR A COURSE?
Modular training, commonly known as fractional specialty training, has several main advantages:
It allows a student to choose only the subjects that correspond to his/her personal needs;
Unlike the full specialty training, the modular one has no limit on the number of hours dedicated to a given subject, or in total. This way, a student can select an optimal schedule, taking exactly the needed time for any subject matter that prompts for further development.
Just like the full course, a modular training also ends with a EU-certified document – “Vocational Training Certificate”.
Food hygiene and legal framework (6 hours);
Contents and storage of food products and ingredients (4 hours);
Organoleptic analysis and food processing (10 hours);
Cold and hot apptetiser preparation (15 hours);
Preparation of selected main courses through thermal and product processingа (20 hours);
Food design (6 hours);
A full course training gives you all, including that what you already might possess. A specialised training provides you with the skills and knowledge you lack.