Semester I - "French and Balkan Cuisine"

Start your journey with 19 weeks of intensive training in French and Balkan cuisine. With the guidance of our experienced instructors, you will discover the culture and methods of working in a professional kitchen. You will master knife skills, learn to prepare stocks and sauces, and work with vegetables, fish, meat, and other key techniques. Subsequently, alongside chefs from Bulgaria, Greece, Serbia, and Turkey, you will explore the connection between French techniques and Balkan authenticity as you prepare traditional stews, seasonal vegetable dishes, various grilled meats, breads, and creative fusion menus.

Semester II - "French Pastry"

Over 16 weeks, the world of classic and contemporary French pastry will unfold before you. From classic éclairs to melt-in-your-mouth chocolates, from tender brioche to perfectly crafted macarons — these are just some of the French classics you will master in the professional program "French Pastry". Every recipe is an opportunity to develop precision, creativity, and consistency. By the end of the program, you will be able to create sophisticated desserts that combine technique and artistry.

Semester III - "Bread and Bakery"

From French classics to contemporary trends, the intensive 16-week professional program 'Bread and Bakery' will teach you to confidently prepare baguettes, brioche, croissants, artisan bread, and many other beloved baked goods. A key focus is natural fermentation — you will learn to create and maintain a sourdough starter and understand the balance between yeast and natural leavening. You will also connect with tradition, preparing a variety of baked goods in an outdoor wood-fired oven.

*The program is flexible, allowing students to choose the order of semesters based on their own preferences and learning pace.