To successfully establish and develop a catering company needs to know the specifics of the food service sector. The Restaurant service school has developed a special training program to raise the level of chefs and restaurant manager’s qualifications.

Program:

Restaurant specialist

Program type:

Continuing education

Subjects:

• Food preparation technology
• Banquet cooking
• Menu, accounting and calculation
• World cuisine
• Catering business organization
• Communication with the client
• Choice of cooperation partners
• Professional equipment selection

Necessary education:

Secondary education & Qualification “Chef” or “Pastry chef”

Admission procedures:

“Restorānu servisa skola” enrollment committee accepts documents

 Mon, Tue, Wed, Thu, Fri: 10:00 - 18:00; Valkas street 1a, Riga

Necessary documents:

An educational document;
1 photo (3 x 4 cm);
A medical certificate;
Passport or ID card.

Form of education:

Full-time education

Duration of studies:

6 months/9 months (968 academic hours)

Beginning of studies:

November

Tuition fee:

900 EUR

Courses are held in Latvian language!

Professional literature:

• David Kinch, Christine Muhlke “Manresa: An Edible Reflection”, Ten Speed Press, New York, 2013;
• “Frame by Frame Cookery: Italian”, Love Food, UK, 2010;
• Francois Chartier “Taste Buds and Molecules”, John Wiley & Sons, New Jersey, 2012;
• Gordon Ramsay “Three Star Chef”, Quedrille, UK, 2007;
• Michel Roth, Jean-Francois Mesplede “Ritz Paris: Haute Cuisine”, Flammarion, Paris, 2011;
• etc.