The professional cooking courses are designed for those wishing to become a professional cook or pastry chefs, as they will acquire the knowledge and skill to be able to work both professionally and competently. The cooking classes are held by a range of teachers whose professional cooking methods and styles will provide the students with an overall picture of the cooking world.
The objective of the professional culinary courses is to form students who will be able to work in the most basic kitchens and laboratories as well as the most refined ones. Once mastered the basic skills, the techniques and the traditions of Italian cuisine and pastry arts, the school’s culinary professionals will be able to give their utmost.
Every year the school offers a complete professional training path, which runs from September to June. This training is designed for those who wish to enhance their culinary skills and knowledge in a limited time period. The training programme begins in September with the Cordon Bleu Course for Cooks and the Professional Programme on Pastry Cooking, which are followed by the Advanced Professional Course on Italian Cooking in January/February, and ends with the internship period.
Those who wish to integrate the cooking course with their tertiary studies will have ECTS credit points awarded for both the Cordon Bleu Course for Cooks and the Advanced Professional Course on Italian Cooking.
The material provided by the school is non-sponsored.