The wide range of confectionery products that have made their way onto the market place has created the need for studying sweets and desserts as an entity of their own within the culinary arts. Given that classic confectionery techniques have evolved with the modern technology that now shapes the gastronomy world, this sweet culinary branch offers extensive study material. Due to increasing popularity and demand for trained professionals in this field, Culinary institute Kul IN has created a professional pastry program for modern confections.

Discover your passion towards gastronomy through Kul IN student network.

"Learn to Cook Like a Thai Chef"

We offer training programs in English for beginners as well as experienced culinary professionals. We can take you from where you are now to higher levels of culinary skills for sure.

Training for yacht chefs, new restaurant start-ups, and those wanting to learn how to cook Thai like a Thai.

Our professional culinary training classrooms are new and fully air-conditioned. Each chef student has his own training station complete with gas fryers, granite food preparation area, sink, and eating area. At the head of the training, station is the instructor’s demonstration station where all recipes are first prepared and demonstrated by the chef instructor.... [-]

Advanced level training programs designed for established baking and pastry-making professionals.

A Certificate is awarded to the trainee at the end of each training program.

Sessions will be held on the condition that at least 4 students are registered.

A chance to take a delicious trip around France and discover the secrets to making the perfect viennoiseries

Participate in an intensive, interdisciplinary program that combines culinary arts, health sciences and professional practice while discovering French sustainable food production. Gain practical, international experience while earning college credits. Immerse yourself in French culture.

On Campus Program: May 17 – June 16, 2017 Internship Program: June 19 – July 19, 2017

Juniors, Seniors or Master degree students in Life Sciences, Agriculture, Food, Nutrition, Public Health, Dietetics etc. from an accredited institution. For non-native speakers of English: 785 TOEIC, 567 TOEFL paper (or 227 TOEFLcbt, 87 TOEFLibt), 6.5 IELTS. French: not required but basic French would be useful for the field experience option.... [-]

Accademia Leonardo has launched a project called Cucina di Classe. The project includes a course with Italian lessons held in the morning, followed by cooking classes taught by Chefs who have national and international experience.

The course takes place from Monday to Friday from 9:00 to14:30 and is divided into two parts: from 9:00 to 11:00 you will attend an Italian course at the Accademia Leonardo which will focus on professional vocabulary used in the kitchen.

There is a 15-minute break, then the cooking class will be held from 11:15 to 14:15 at the Accademia

Leonardo’s kitchen. During the cooking course, students will have the opportunity to learn the basic techniques of Italian cuisine.... [-]

Discover and learn the fundamentals of traditional French pastry arts through a 2-month intensive professional training. From the preparation of basic doughs and creams to the creation of desserts, you will learn the professional’s essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

Accredited by Thai Ministry of Education

For those wishing to learn basic culinary skills and the most popular Thai, Chinese, and Japanese dishes.

This intensive 7-week training program is designed to introduce both Thais and international students to basic culinary skills and to teach students the most popular Thai, Chinese, and Japanese dishes. This course is taught primarily in English. After graduation, students can elect to work as interns at a resort/hotel for up to 3 months. This is a paid internship. Internships are not mandatory. Job placement assistance is provided free of charge for students successfully completing this course. Classes are small, and lots of personal attention is available.... [-]

At the Culinary Tech Center, we prepare students for rewarding careers in the culinary arts. By merging commercial cooking theory with hands-on training in industry standard kitchens, we’re able to help future professional cooks learn the skills needed to compete for entry-level employment in the culinary field.

With a focus on hands-on learning, the Commercial Cooking Plus Externship program highlights the practical side of commercial food preparation. Graduates of this program are well-prepared for careers in restaurants, corporate and other food service departments and for entry-level positions, including prep cook, line cook, or garde manger. Required courses for the Commercial Cooking Plus Externship program are as follows:... [-]

The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session.

The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson.

Would you like to discover real the Italian language and traditions? Eurocentres Firenze offers you a unique programme combining Italian language with a cookery course. Learn how to select the freshest local ingredients and to prepare typical Tuscan dishes while also furthering your knowledge of the Italian language with a specific focus on food / cookery terminology and vocabulary. The cookery course is available in Italian and English.... [-]

Pasta has become a recurring item on restaurant menus across the globe, regardless of restaurant orientation. For the consumer, pasta is a healthy and tasty menu item, and for chefs it represents considerable profits and a dish that has no limitations, making it always easy and flexible. Each day offers complete hands-on lessons where students will learn regionalism, understand where pasta comes from, and therefore be able to choose suitable condiments and sauces for any pasta they use. The course covers all the distinctive preparations: dried pasta, stuffed fresh pasta, gnocchi, rice and risottos. All dishes will be proposed by comparing the traditional version of the recipe with the creative reinterpretation of the Chef, to make them even tastier and more pleasing aesthetically. This week is a colourful buffet of one of Italy’s most prized menu items.... [-]

GRAND DIPLÔME® is earned when the student successfully completes the Basic, Intermediate and Superior courses in both Cuisine and Pastry. In addition, the student will earn a Cuisine Diploma and a Pastry Diploma. The student will also receive a certificate for each course successfully completed.

Curriculum:

GRAND DIPLÔME® combines the cuisine and pastry programs:

Diplôme de Cuisine Diplôme de Pâtisserie 4 intakes each year: January, April, June, October

The Home Professional Programme is a 3-month programme to help students who are holding full-time jobs or cannot participate in a full-time culinary education programme, but who love the craft and are keen to pursue a culinary career. Key features of the programme are:

• The programme is delivered through 40 intensive classes, 3 times a week in the evenings.

• The condensed programme is derived from the professional programme and covers many of the same cooking techniques as covered in the full-time professional programmes.

• The programme focuses on teaching all the fundamental techniques for cooking and food handling, and prepares students to become professional chefs suitable for entry-level positions (commis) in any restaurant kitchen globally.... [-]

Three weeks of theoretical and practical lessons and the opportunity to train as Professional of Italian Pastry.

ICIF has created the Course on Italian Pastry in collaboration with the Italian Pastry, Ice Cream and Chocolate Federation.

The program of the Course offers demonstration lessons held by professional Pastry Chefs, Master Ice Cream Makers and Master Chocolatier, instructed by the Italian Pastry Federation. The topics of the Course focus on all the preparations of Italian pastry and of confectionery Italian art, from the basic dough, to the Italian style creams, to small pastries, with insights on regional traditional sweets and modern creative desserts, cake design and manual chocolate tempering methods, decorations with chocolate and ice cream lessons. The training is complemented by educational visits to companies of the confectionery sector. The Course is in Italian language and teachers are supported by an interpreter in the English language.... [-]

Delve into the techniques

The curriculum of this Title is based on an almost exclusive learning in cooking. The most classical techniques and those of the most avant-garde creation will be studied. All this to obtain a perfect treatment of the raw material from the pre-elaboration to the finalization of a plate. The program will last 3 months.

A team made up of the best... [-]

ICI’s catering and cooking course turns your passion into a highly fulfilling profession! Many people have included eating out in their regular activities whether to foster personal or professional relationships. Additionally, the need to have food catered by a professional is a necessity on several occasions. Hence, there will always be venues for a skilled culinary expert like you!