INTERNATIONAL DIPLOMA COURSES

DIPLOMA IN INTERNATIONAL

CULINARY ARTS 

Study Culinary Arts, Now possible Online!

Diploma + Culinary Pathway to Europe

Graduates of this International Diploma in Culinary program will be prepared for a career or further studies in Europe (HRC Academy). Through culinary programs, students will learn basic kitchen operations, history of major cuisines, cooking techniques, and health and safety procedures.

Program Overview


Students complete the pure online courses by accessing the school's web-based applications, through which they can follow lectures, watch videos, complete assignments, and interact with other students. In addition to reliable Internet access, a working computer and each student will have a valid e-mail address are provided by our school. Students must also be able to take and send pictures and have Microsoft Office. A webcam and other software programs could also be required. Study online class for 6 months + 6 months externships = International Diploma in Culinary Arts. Students are qualified to have the on-job training local or international. After the completion of the one year program, the student may now continue their education (HRC Academy). Study 6 months in Bulgaria + 6 to 12 months FREE on the job training in Europe or the USA. = International Dual Degree in Culinary Arts. A Culinary dual degree is not only a great way for people to move up in their career but is also a way to gain hands-on work experience. Because most programs require students to work in a kitchen before graduation, students can grow their connections within the field and gain confidence in their cooking abilities.




Course Outline


Food Safety and Hygiene
Kitchen Hygiene
Kitchen Theory 1
Kitchen Theory 2
Nutrition

  • Introduction in Nutrition and it's objective
  • Basic in food science
  • Basic definition, function, clasification and dietary resources of foods
  • Dietary requirements (allergies and special diet)
  • Six categories of nutrients
  • Daily balanced diet
  • Introduction to vegetarian dishes
  • Preparing and cooking various vegetarian dishes
  • Introduction to vegan diet and dishes
  • Preparing and cooking vegan dishes
Kitchen Laboratory 1
  • Basic knife skills
  • Various classic vegetable cuts
  • Preparation of hot and cold appetizer
  • Preparation of hot and cold sandwiches
  • Introduction to Broth, Boullion and Consomme
  • Fish Broth, Vegetable Broth ,
  • Chicken Consomme, Beef Consomme and garnishes
  • Preparation of Tomato Sauce
  • Preparation of Bechamel and Veloute
  • Preparation of a Basic Demi Glace
  • Preparation and cooking Cream Soups and Chowders
  • Famous International Cream Soups and Chowders
  • National Soups of various countries
  • Preparation and cooking Pasta and Rice dishes
  • Classic Pasta Sauces and Pesto
  • Baked Pastas
  • Pilaf, Risotto, steamed Rice
  • Preparation and cooking of Potato and side dishes
  • Vegetarian cooking
  • Identifying Fish and Seafood
  • Market Tour to review products on the market
  • Preparation and cooking fish and seafood dishes
  • Classic Fish Dishes
  • Familiarization with various Poultry items and cuts
  • Preparation and cooking Poultry Dishes
  • Familiarization with Pork and Beef Cuts 2
  • Preparation and cooking Pork dishes
  • Preparation and cooking Beef Dishes
Kitchen Laboratory 2
  • Carribean Cuisine
  • Mexican Cuisine
  • Latin American Cuisine
  • American Cuisine 1
  • American Cuisine 2
  • Mediteranean Cuisine 1
  • Mediteranean Cuisine 2 - Italy
  • Mediteranean Cuisine 4 - Spain
  • Mediteranean Cuisine 5 - Greece
  • French Cuisine 1
  • French Cuisine 2 - traditional French dishes
  • Turkish & Middle Eastern Cuisine 1
  • English Cuisine 1
  • English Cuisine 2
  • Chinese Cuisine
  • Thai Cuisine
  • Southeast Asian Cuisine
  • Japanese Cuisine
  • Korean Cuisine
  • Filipino Cooking
  • Central European Cuisine
  • Eastern European Cuisine
Food Processing
Introduction Hospitality
  • Fundamental of tourism
  • Tourism demand
  • Tourism Supply
  • Tourism Resources
  • Human resources in tourism
  • Organizational structure of management in the hotel
  • Front office
  • Housekeeping
  • Food and Beverage
  • Economic, social and environmental impacts of tourism
Leadership Skills
  • Introduction to leadership skills and objectives
  • Leadership: Role, Skills and Styles
  • Leadership and communication
  • Leadership and problem Problem solving
  • Leadership and Management
  • Leadership and coaching
  • Leadership and team building
  • Leadership and motivation
  • Leadership and management of change
  • Leadership and decision-making
  • Leaderhip and Ethics




Duration and Schedule


Starting Date: September 21, 2020 Day: Monday and Friday (6 hours per day) Tuesday-Thursday (Self paced learning) Duration: 6 months online class + 6 months externship





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