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Professional cooking school training for aspiring cooks

The training course allows you to reach a broad and solid preparation in the world of catering. The vast program spans various topics and addresses the practice of cooking.


  • The ingredients used in the kitchen and their management
  • Savoury cuisine (the basics and insights)
  • Use of professional equipment
  • High temperature and low temperature cooking techniques
  • Professional organization of the kitchen
  • Tools and equipment
  • Insights on resource management
  • Group work management
  • Psychological and organizational management during critical situations and under pressure
  • Spices: techniques, combinations and creation of flavors
  • Managing an a la carte menu
  • Preparation and preservation techniques
  • Pastry
  • Plating
  • Fermentation techniques
  • Cooking without waste
  • Baking / levitations
  • Introduction to food cost, resource and warehouse management in the restaurant business
  • Introduction to room management
  • HACCP course / Diploma through multimedia content