OVERVIEW​

The curriculum will give you insight into both the theory and practice of the high art of cooking. You will learn various basic techniques of cooking, frying, roasting and baking, and will be able to use them with confidence. You will gain a comprehensive outlook on the various fields of gastronomy.

We should emphasize that for us, healthy food is not low-calorie food but rather whole food made from fresh, high-quality ingredients from preferably local sustainable agriculture.

Sustainability is reflected prominently in each module – in addition to imparting knowledge, we also strive to instill a mind-set that the entire Institute represents.

There are exams on theory and practice at the end of each semester. Theoretical study materials including video  lectures are all online on the Kajabi e-learning platform. Furthermore all ingredients used during the course are also included.  There are no hidden fees at our school.​

Our school is state accredited, and you will recieve a state certification of commis chef upon successful completion of the C.I.E. curriculum,  300 practical internship hours and passing the state exam.​

LEARNING MODULES​

• Knife technique
• Basic cooking techniques
• Ingredients
• Sauces
• Stocks and soups
• Grains and beans
• Egg
• Poultry
• Four-legged
• Fish and seafood
• Dough and pasta
• Basic dough types for baking
• Chocolate
• Introduction to baking procedures
• Baking and decorating cakes
• Crepes and pancakes
• Ice cream
• Baking bread
• Plating
• Salads
• Appetizers
• International cuisine
• Improvisational cooking
• Recipe writing
• HACCP
• Nutritional sciences
• Serving food
• Organizing gastronomy events
• Gastro marketing
• Food photography
• Starting your own business
• Food waste management
• Principles of sustainable agriculture
• Self-branding