This three-year programme for the chef occupation prepares students to make hot and cold dishes, compose menus and work in a professional kitchen.
Quick overview
- Duration: 3 years
- Final qualification: chef
- Internship: professional internships in hotels, field trips and study excursions
- After completion: employment or continued education towards a level 4 diploma
About the occupation
A chef prepares all kinds of hot and cold dishes, composes daily and weekly menus and prepares dishes to order. The work includes ordering and receiving ingredients, determining preparation methods, heat treatment, portioning food into servings, and garnishing and decorating.
Alongside cooking, the chef keeps a daily record of ingredients used and meals served, monitors stock and oversees food storage. Throughout the work they observe hygiene standards and take part in composing menus, daily set menus and the costing of individual dishes.
Curriculum
The general education component covers the Croatian language, a foreign language, physical and health education, history, and religious education/ethics.
The vocational component is organised into compulsory and elective modules distributed across the years:
Year 1
- Occupational safety in tourism and hospitality
- Communication in hospitality
- Hygiene and ecology
- Organisation of work in hospitality
- Food processing methods
- Fundamental hospitality skills
- Applied mathematics in hospitality
Year 2
- Kitchen administration
- Bases for dishes (stocks, sauces, marinades, fillings)
- Soups
- Cold appetizers
- Stews and side dishes
- Applied computing in hospitality
- Communication in a foreign language for the profession
- Food and health
- Social skills in the kitchen
- Fundamentals of pastry making
- Elective modules (students choose two): Wine and gastro tourism, Food carving, Fermentation and pickling
Year 3
- Hot appetizers
- Main courses (ready-made dishes, dishes to order, side dishes and salads)
- Croatian gastronomy
- Fundamentals of entrepreneurship and marketing in gastronomy
- Applied culinary arts (menu dishes, special-occasion meals, innovative techniques, world and national cuisines)
- Foreign language for the profession
- Elective modules (students choose three): Smoking and drying, Wild plants in cooking, Fundamentals of baking, Fundamentals of oenology, Cold displays
Learning environment
- Modern, well-equipped classrooms and workshops
- Limited class sizes and individualised work in a smaller setting
- Continuous monitoring of the learning process and results
- Field trips and study excursions
- Internships in hotels and scholarships for the best students (internships abroad)
- Collaboration with leading names in Croatian and world gastronomy
Enrolment
Required documents:
- Original report cards for grades 5–8
- Occupational medicine medical certificate
Tuition includes a work uniform, a sanitary card and sanitary check-ups, as well as student insurance.
Tuition fee
- In instalments: EUR 6,000.00 / 12 months
- Single payment or 2 instalments: EUR 5,800.00
