Modules- FEC
- EGC
- EPC
- MGC
- IMS
Foundation in European Cuisine
Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology. FEC or appropriate prior experience is a prerequisite for EGC.
European Gourmet Cuisine
European Gourmet Cuisine (EGC) will build on to your fundamental understanding of Swiss and European culinary principles and terminology. You will explore European national and regional cuisines, from the traditional to the modern, by preparing a wide range of recipes including typical appetizers, fish, vegetarian and main course dishes. You will learn basic front-of-house skills and the importance of good customer relations. Restaurant projects will provide you with the opportunity to apply your knowledge and also develop your leadership and teamwork. EGC or appropriate prior experience is a prerequisite for MGC.
European Pastry & Chocolate
European Pastry & Chocolate (EPC) will teach you all aspects of the modern pastry kitchen, from traditional Swiss and European cakes, tortes, rolls, breads, cookies and biscuits, through to today’s modern recipes and trends in plated desserts. You will learn the best techniques for creating a wide variety of attractive and trendy warm, cold and frozen desserts for both plated and buffet presentation; plus truffles, pralines and chocolates; and artistic sugar and chocolate show pieces.
Master Gourmet Course
Master Gourmet Course (MGC) will help you to master your palate and senses by exploring European food products and specialties to discover new variations and pairings of flavors. You will learn the latest Swiss and European trends and techniques of culinary art at its finest, including molecular gastronomy. Top guest chefs will share their secret skills, specialties and recipes. You will experience the Swiss focus on precise detail and quality in fine dining production, purchasing, cost control, and competition cooking, plating and presentation.
Introductory Management Studies
Introductory Management Studies (IMS) is a term of study within the Associate's Degree program that is made up of six courses introducing you to a variety of managerial topics. These courses will provide you with skills and knowledge required of a restaurant owner or manager.
