An experienced chef with an international career, skillfully blending tradition and innovation in gastronomy to create exceptional culinary experiences in prestigious restaurants around the world.
Program
Program "Chef in a Hospitality Establishment"
A specialized educational program for those who wish to gain practical and theoretical knowledge of modern culinary techniques in steakhouse and restaurant hospitality. Through 420 hours of combined theoretical and practical instruction, participants will learn about hospitality standards, meat preparation and aging, salad and dessert creation, as well as organizing workflow in a professional kitchen. Upon completion, participants will be equipped to work independently or as part of a team, ready to apply high standards in hospitality establishments.
What will you learn?
If you want to become a top chef in a hospitality establishment and acquire practical skills that you can immediately apply, this program is the perfect choice for you! Through a combination of theoretical and practical instruction, you will master the entire process of food preparation according to the highest hospitality standards.
Steak Preparation and Meat Aging
You will learn how to properly select, store, and prepare aged meat, using professional techniques that guarantee exceptional flavor and texture.
Creative Preparation of Salads and Desserts
You will master various methods for preparing and serving salads and desserts, combining fresh ingredients to create an extraordinary gastronomic experience.
Working According to Hospitality Standards
You will be trained in organizing workflow, working in a team, communicating with clients, and applying safety and hygiene protocols in a professional kitchen.
Modules in the Curriculum
The program covers four carefully structured modules, addressing all key aspects of modern hospitality. From the fundamental standards in steakhouse restaurants to mastering techniques for preparing aged meat, salads, and desserts – this training will prepare you for a professional career as a chef.
You will become familiar with the concept of steakhouse restaurants, work standards, kitchen organization, and hospitality principles, including hygiene and safety protocols.
This module will teach you the secrets of aged meat – how to process, store, and prepare it to achieve the best quality, including techniques for preparing steaks and burgers with aged meat.
You will learn how to create fresh and delicious salads with a perfect balance of ingredients, dressings, and spices, as well as how to properly present and serve them.
You will gain knowledge and skills in preparing delicious desserts, from classic to modern recipes, with a special focus on proper preparation, decoration, and presentation.
2.640€
3500.00 €
Basic Info
Level
Advanced
Total number of students
up to 15
Time Frame
6 months
Reservation of a spot
With a preliminary agreement
Accreditation from the Ministry of Education and Science (MOES)
International certificate
Mentors
Elma Demirovska
Master's degree in Intercultural Studies
A mentor with extensive experience in education and managing a top-tier steakhouse restaurant, known for her efforts in promoting human rights and multicultural education.
Marija Nestorovska
Food Technologist
A graduated engineer in food technology, a dedicated and hardworking professional who, with exceptional skills and expertise, contributes to the success of every organization.
Bajram Rustemov
Main Chef
An experienced and creative executive chef with decades of experience in managing kitchen operations, menu planning, and preparing high-quality dishes.
Zoran Nikolovski
Professor of Tourism
Doctor of Science in the field of Tourism and Hospitality, an experienced professor with a rich professional background in tourism, hotel management, and education.