Caucasus University, in the framework of the Gastronomical Bootcamp project implemented in partnership with the USAID Industry-led Skills Development Program, is announcing the admission to gastronomic trainings for sous-chef, chef de partie and demi chef. The training will be conducted by the chefs of Basque Culinary Center; it is conducted in cooperation with the Gastronomic Tourism Business Association.
Training topic: Creativity and Plating.
During the training, participants will learn about creativity tools applied to restaurants and catering businesses to improve the presentation of dishes.
Prerequisites for admission to the training:
- At least 3 years of experience working in the kitchen
- Basic knowledge of French cuisine
- Kitchen management experience
Dates:
July 10-14, 09:00 – 13:00.
Location:
The training will be held in Tbilisi, in a specially selected space.
Fees
Participants will not be paying the training fee.
Participants will be selected based on the submitted application. Only short-listed candidates will be contacted and have an interview with the Admissions Committee.
Date of the interview: 7-8 July
The number of participants is limited, the maximum number allowed is 8 people.
Interested parties are kindly requested to fill out the application form by 6 July. (The registration is finished)
At the end of the training, two training attendees will be selected, who will conduct similar trainings in the fall of 2022 for a wider audience within the project.
Detailed information about the training can be found at the link.
Contact person:
Nino Chkhaberidze
E-mail: nchkhaberidze@cu.edu.ge