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 in Culinary Arts - Term 2

The Best of European Cuisines
This course is designed to apply the student’s knowledge learned during Culinary Principles 1, to other major European cuisines. Students practice cuisines from countries and regions with a recognized and rich culinary history. The course will also examine how climate, religions and cultures have influenced food and customs, students will research and present on a variety of these topics with organized theme days in the dining room.
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