3. Do your courses include hands-on student work participation or are they all demonstrations?

Both our Certificate and Diploma programs were designed with an 80/20 ratio of hands-on practical student work (80%) and theoretical lectures (20%) Recreational programs were designed with a unique blend of both professional demonstrations and actual student participation.

For our international study program, please go to the Gastronomicom primer.

An updated course description can be found here.

Comments are closed.