5 days course for Cooks on the preparation and production of Indian cuisine.
It also includes hygiene and sanitation, menu planning, provisioning costing and budgeting, and soft skills such as workplace professionalism, teamwork and time management.
5 days course for Cooks on the preparation and production of Croatian cuisine including familiarization of cooking tools, procedure; culinary traditions and influences, eating habits and etiquettes.
The course has practical cookery of soups, appetizers, rice, meats and stews, poultry, fish and seafood, side dishes and desserts.
10 days enhancement course for Cooks on cooking fundamentals and preparation and production of Eastern European cuisine, breads and pastries.
It also includes hygiene and sanitation, nutritionally and health-balanced calendar menu planning, provisioning costing and budgeting, and soft skills such as workplace professionalism, teamwork and time management.
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