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:

1800 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.