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.
- Daily lectures
- new techniques
- courses content
o Professional ethic, time management, quality, accuracy and planning
o Production, communication and group organization
o Marketing and the basic key points for a chef
o Review the fundamental knowledge and demonstrate your specialized
cutting and preparation techniques, equipment, machines, tools
o Swiss sanitation and hygiene standards and principles HACCP
o Fundamental knowledge of all the basic cooking methods and demonstrate the principal phases
o Identify and prepare the fine European way of making all different basic stocks, sauces, etc.
o Prepare recipes from basic to advanced preparation of garde-manger techniques
o Importance of integration from fresh herbs and spices in balance to the menu or recipe
o Experience the taste of different wines and liquors during preparation of the dishes
the emphasis here will be on preparation, well balanced taste and up to
date presentations that show our traditional and modern cuisine at it’s
finest:
o Traditional and up to date cold appetizers
o Modern salad variations in menus
o Variety of special appetizers with fish, crustaceans, meat, game, poultry, etc.
o Classical and modern soups, hot appetizers and cheese dishes
o Mediterranean cuisine
o Scandinavian cuisine
o Italian cuisine and the secret of “Cucina della nonna”
o Variety of Swiss and European fishes, crustaceans and mollusks
o Create and compose own dishes with your knowledge of European fine dining experience
o Meat, game and poultry dishes of European cuisine in modern and classic traditional way
o Experience the market place Switzerland and Europe with the variety of vegetables & fruits
o Explore the trendy modern recipes of vegetarian spa - and wellness cuisine
o Explain and discover the standards of Swiss – European Restaurants and Hotels
o Explore and identify new food products, ingredients of Europe
o Discover European food culture, the history of different specialties
o Master modern and traditional culinary cooking techniques
o Focus on the principles of using metric system in European kitchen
o Study in Switzerland: The trade and the chef’s philosophy with their ethical responsibility
o Various industry related field trips will enhance the program
o Learn the Swiss perfection for details and quality in gourmet dining production
o Experience Restaurant guest service operation
