Certificate in Culinary Skills (Professional Italian & European Chef Programme)

Certificate Programmes (20 Credits)

Mandatory Units

  • Food safety in professional kitchen
  • Meat, poultry and offal
  • Fish and shellfish
  • Vegetables, pulses and vegetable protein
  • Stocks, soups and sauces
  • Pasta, rice and eggs
Euro 3,500
Course Length

8 Weeks


1st Monday of every month.