Restaurant specialist
Restaurant specialist
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.