The goal of the Program:

     To provide theoretical and practical training in production of traditional European and basic world pastry courses, according to recognized European and world standards, preparation for innovations in cruise and restaurant industry just as in granting an opportunity to practice and apply this theoretical knowledge.

     The course gives students understanding about traditional European and world pastry products through an industrial practice, that enables students to apply the received knowledge and skills and also to expand further their skills.

     Those knowledge are necessary for professional pastry-cooks for performance of organizing duties such as control of expenses and maintenance of hygiene and sanitation level and safety requirements.

     To engraft good taste and to devote in secrets of pastry art, to bring up ethical behavior and methods of work, ability to show skills and professionalism at all stages of work of professional pastry-cook.

     Basic culinary methods are studied with accent on European and basic world recipes, technical characteristics and operation of equipment. Students study cooking of pastry products and sweets, appropriate to a level of the best European and world standards and quality.

      Our personnel:
     Teachers – pastry-cooks who have the richest work experience in the best restaurants of Ukraine, Russia and are participants of various competitions, where they placed and have shown their high professionalism. They have passed accreditation in the Ministry and also training under the management of Bernard Cullier – vice president of Full Service Cruise Management. The students attending training under the direction of our experienced teachers, from the first day get into the world of the most delightful things in the art of pastry.

Studying of the program

      Training is carried out under three programs, destined for students with different level of vocational trading. Level 1 is destined for students without pastry-cook speciality and knowledge of the English language, and who would like to receive a speciality and qualification of the cook. Duration of studying is 9 months.
      There is five days per week training in our modern classrooms for theoretical classes and in training kitchens. Classes are carried out by a form of introductory explanation of a theme with the further detailed studying of object of the lesson. Recipes and methods of production are explained and accompanied by demonstration of our teachers – pastry-cooks. The classes come to an end with comments of teachers and tasting of a final product.
      It is planned to visit constantly the best restaurants of Yalta and cruise vessels where students can familiarize with kitchens and methods of work. Periodically students will listen to lectures and attend master-classes, carried out by the best recognized cooks from Ukraine, Russia, France, USA, Italy and other countries.

Received knowledge during studying the program

      During training students will receive knowledge of the menu and ingredients of recherche and classical baking and sweets in Russian and English languages, time-management, control of expenses, accuracy of production and all this with absolute quality. Also students will study preparation of unique pastry products and sweets, based on knowledge of more than 100 recipes of various world cuisines. They will learn cooking and production of classical desserts and baking. They will study ways and technique of cooking of chocolate and candies, baking, cakes, sponge-cakes, custards and other classical and world desserts. They will learn food cost / wastage / yield; concept of raw and cooked foods; how to use the oven; also they will get knowledge on sanitation processing, safety and standards of hygiene, USPH requirements such as: “wash your hands”, how to carry out personal presentation, how to keep clean your working place, the use of disposable gloves, wash rinse and sanitary procedures.
      Great attention will be attended to studying of English language - 2-3 hours daily. It is a fundamental requirement for work in international crews of cruise vessels.

      Level 2 - first of all it is destined for students without pastry-cook speciality but with good knowledge of English language and who would like to receive speciality and qualification of pastry-cook. Duration of training is 4,5 months. There is five days per week training in our modern classrooms for theoretical classes and in training kitchens. Classes are carried out by a form of introductory explanation of a theme with the further detailed studying of object of the lesson. Recipes and methods of production are explained and accompanied by demonstration of our teachers – pastry-cooks. The classes come to an end with comments of teachers and tasting of a final product.
      It is planned to visit constantly the best restaurants of Yalta and cruise vessels where students can familiarize with kitchens and methods of work. Periodically students will listen to lectures and attend master-classes, carried out by the best recognized cooks from Ukraine, Russia, France, USA, Italy and other countries.

Received knowledge during studying the program

      During training students will receive knowledge of the menu and ingredients of recherche and classical baking and sweets in Russian and English languages, time-management, control of expenses, accuracy of production and all this with absolute quality. Also students will study preparation of unique pastry products and sweets, based on knowledge of more than 100 recipes of various world cuisines. They will learn cooking and production of classical desserts and baking. They will study ways and technique of cooking of chocolate and candies, baking, cakes, sponge-cakes, custards and other classical and world desserts. They will learn food cost / wastage / yield; concept of raw and cooked foods; how to use the oven; also they will get knowledge on sanitation processing, safety and standards of hygiene, USPH requirements such as: “wash your hands”, how to carry out personal presentation, how to keep clean your working place, the use of disposable gloves, wash rinse and sanitary procedures.

      Also there will be studying of English language but the main emphasize will be made on specialization of pastry production and structure of a vessel.
      Level 3 is destined for students with speciality pastry-cook and good knowledge of English language and also work experience in system of public catering and who would like to get a job on cruise vessels. Duration of studying is 1,5 months.
      There is five days per week training in our modern classrooms for theoretical classes and in training kitchens. Classes are carried out by a form of introductory explanation of a theme with the further detailed studying of object of the lesson. Recipes and methods of production are explained and accompanied by demonstration of our teachers – pastry-cooks. The classes come to an end with comments of teachers and tasting of a final product.
      It is planned to visit constantly the best restaurants of Yalta and cruise vessels where students can familiarize with kitchens and methods of work. Periodically students will listen to lectures and attend master-classes, carried out by the best recognized cooks from Ukraine, Russia, France, USA, Italy and other countries.

Received knowledge during studying the program

      A great attention of training process will be paid to studying of system of pastry-cooks’ work on cruise vessels. During training students will receive knowledge of the menu and ingredients of recherche and classical baking and sweets in Russian and English languages, time-management, control of expenses, accuracy of production and all this with absolute quality. Also students will study preparation of unique pastry products and sweets, based on knowledge of more than 100 recipes of various world cuisines. They will learn food cost / wastage / yield; concept of raw and cooked foods; how to use the oven; also they will get knowledge on sanitation processing, safety and standards of hygiene, USPH requirements such as: “wash your hands”, how to carry out personal presentation, how to keep clean your working place, the use of disposable gloves, wash rinse and sanitary procedures.
      Also there will be studying of English language but the main emphasize will be made on specialization of pastry production and structure of a vessel.