Post Graduate Specialization in Cuisine
Baccalauré at Professionnel – Cuisine

Training objective:

Students having passed this course are professional and operational in cuisine activities.

Training contents :
  • Organization and culinary production(480 hours)

    a. Organize production

    b. Master the basics of cooking

    c. Compile and distribute preparations

  • Communication and marketing (60 hours)

    a. Communicate within a team

    b. Communicating with customers

  • Animation and Team Management (80 hours)

    a. Lead a team

    b. Optimize team performance

    c. Management

  • Identify supply needs (70 hours)
  • Control inventory (60 hours)
  • French language (50 hours)

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