What makes someone a truly great chef or pastry chef? Technique and knowledge are essential, but
what really brings the story to life on the plate is experience. The heart and soul of the school’s practice-
oriented training is the time spent at external practice locations, where students
learn the most important skills of the profession in real kitchens alongside professional teams.
Where does all this take place?
During the course, students spend 225 hours in partner restaurants, pastry shops, and
catering establishments, which are organized by the institution and tailored to the students’
interests.
These are not training kitchens, but real, functioning catering establishments where quality and
professionalism are the guiding principles.

We believe that true professional knowledge is formed in the real world. That is why education
takes place not only in training kitchens, but also in the city’s most renowned restaurants, pastry
shops
and bakeries.
During the internship, students:

work in a real work environment,
gain insight into daily operations and restaurant logic,
learn work organization, precision, and kitchen discipline alongside professional teams,
build relationships that could form the basis of their future careers.

A school where practice is not extra – it’s fundamental
At our school, learning is not just about acquiring theoretical knowledge. The goal is to develop in an environment that inspires, challenges, and truly prepares you for your career – at home or even internationally.
If you want to be a student at an institution where passion becomes a profession and where real experiences and partner locations turn you into a professional – then you’ve come to the right place.