Cook

This program trains aspiring cooks to create exquisite dishes for guests in various settings, including hotels, restaurants, and hospitals. It is ideal for students who thrive in fast-paced environments and enjoy teamwork. The program lasts for three years, combining practical training in the workplace with theoretical knowledge gained in school.

Students will learn essential culinary skills, including food preparation, nutrition, and presentation techniques. The curriculum also covers important topics such as hygiene, safety, and sustainability. Practical experience is gained through four days of work in a restaurant or similar establishment each week, complemented by one day of theoretical instruction at school.

Graduates can pursue various job titles, including Chef, Sous Chef, and Kitchen Manager. They may find employment in diverse sectors such as hospitality, healthcare, and catering. The skills acquired are transferable, allowing graduates to adapt to different culinary roles and environments.