CAA student tasting Swiss traditional dishes Students prepare and taste Swiss fondue in the demo kitchen
Chef Michael demonstrates how to prepare classic Swiss raclette Students practice serving raclette
Chris flips a magnificent rosti in the demo kitchen CAA student final exam based on European cuisine

Advanced Certificate Culinary Arts - Term 2

European Cuisine
The course will group together very distinctive regional cuisine styles with their rich, cultural backgrounds. Students will be directly exposed to these cultural and ethnic cuisines and will understand the role and importance of these cultures in today’s cuisines.

The course will also examine how other factors such as climate and religion have influenced food and native customs. Students will therefore need to research and present on a wide variety of these topics. This module complements the requirements of Culinary Techniques 2 through organized theme days in the dining room 

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