Qualification to be obtained:

Basic vocational qualification in culinary arts.

Approaches for implementation of the vocational education programme:

Modular / Dual

Programe purpose:

The programme aims for preparation of a specialist in food products culinary for the local, as well as, international labour market, who will be able to work in the hotel or restaurant kitchen following food hygiene, sanitary norms and food safety standards.

Programme duration: Modular – 15 months / Dual – 24 months

Eligibility criteria: basic education

Expected results:

• Ability to carry primary and hand processing of food products and materials;
• Carry out thermal processing of raw materials and products;
• Cook simple dishes;
• Cook widespread main dishes and garnishes from Georgian cuisine;
• Cook common main dishes and garnishes of the international cuisine;
• Determine amount of products required for a specific dish;
• Carry out ordering and receiving-storage of the products and other supporting materials;
• Record expired and spoiled products.

Employment opportunities:

A graduate with a basic professional qualification in the Culinary Arts has an opportunity to be employed in any hotel, restaurant and other catering establishments, where they plan, organize and cook products, in the following positions: personnel in food catering service, cooks, cook assistants.