Chef

Chef

A chef plans and organizes the work in the kitchen, as well as completes all the tasks he’s given supervised by other specialists.

Program: 

Food service

Program type:

Vocational education with secondary 

Qualification:

Chef 

Subjects: 

  • Food preparation technology;
  • Food science;
  • Nutrition physiology, sanitation and hygiene;
  • Catering business organization;
  • Catering company equipment;
  • Table culture;
  • etc.

 

+50% of the studies – culinary internship at one of the leading restaurants of Latvia (“Le Dome”, “Vincents”, “Kaļķu vārti”, “Bergs”, “Neiburgs” u.c.)

 

Necessary education:

Secondary 

Form of education:

Full-time education

Duration of studies:

1 year

Beginning of studies:

September

Tuition fee:

1450 EUR

Courses are held in Latvian language!

Professional literature:

  • “Modernist Cuisine, Volume 1-6, The Cooking Lab”, Bellevue, 2011;
  • Peter Gilmore “Quay: Food Inspired by Nature”, Murdoch Books, Australia, 2010;
  • Philip Howard “The Square: The Cookbook, Volume 1: Savory”, Absolute Press, 2012;
  • Rene Redzepi “NOMA: Time and Place in Nordic Cuisine”, Phaidon, London, 2010;
  • Thomas Keller “Under Pressure: Cooking Sous Vide”, Artisan, New York, 2008;
  • etc.