Contact us
Programs

Advanced Culinary courses

SWISSAM offers 5 advanced Culinary courses for professional chefs, designed by world-class chefs Josef Fleissner (Austria) and Karl Jonas Grip (Sweden):

  • SOUS VIDE
  • GAME MEAT
  • SAUSES OF XX AND XXI CENTURES
  • CLASSIC AND MODERN ITALIAN CUISINE
  • PASTRY COURSE

Apply Now!

 

  • Upcoming dates: 
20th of July - 17th of June 2018 (Evening group) 
11th of July - 6th of August 2018 (Morning group)

The program consists of two courses: BAKING, FUNDAMENTAL DOUGH & FRUITS (5 days) and PASTRIES, ADVANCED TARTS, CAKES, CLASSIC DESSERTS, CHOCOLATES & PRALINES (15 days).

The course BAKING, FUNDAMENTAL DOUGH & FRUITS covers basic principles and ingredients, measurements, the baking process, leavening agents, dough formulas, flavorings, and special tools and equipment required for Baking. Students will practice making products that are universal to most every cuisine in the world.  Students will prepare many types of breads, Danish, croissants, puff dough, cookies and tart dough.

The course PASTRIES, ADVANCED TARTS, CAKES, CLASSIC DESSERTS, CHOCOLATES & PRALINES includes cake production, mixing methods, specialty pastry production, quantity baking, handling baked products, and basic cake decorating. Students will prepare fillings, creams, custards, puddings, frozen desserts, and sauces with special emphasis techniques and presentation.  They will also be exposed to classic desserts and pastries from around the world.

 

Apply Now!

The program was created by experienced chefs Jörg Lindner (corporate chef of "Viking Cruises"), Josef Fleissner (the Head of SWISSAM Culinary Arts program ) and Anton Abrezov (Chef at the restaurant "GRAS x Madbaren").

"Sous Vide" Course will help you to master this fantastic technique including high-level controlling of the cooking process.

In 4 days you will learn the cooking technique for all main dishes using modern facilities and practically apply the Maillard reaction and preparation details of this technique.

Together with chefs you will examine classical technologies and make worksheets on temperature and preparation time, learn secrets of having the intensity and consistency of flavor.

The program was created by Jörg Lindner (corporate chef of "Viking Cruises"), Josef Fleissner (the Head of Culinary Arts program at SWISSAM) and Karl Jonas Grip (Chef-Instructor at IMI Switzerland).

In 3 days you examine the "game" menu: classical and modern techniques, stewing, frying, marinade with seasonal and unseasonal products.

Game meat is a gourmet, and its taste is determined by meat quality and preparation regime. On this course, you will learn how to accentuate flavors of the game meat.

During this course, you will prepare different dishes: from pheasant with apple cider and Savoy cabbage roll to moose with black currant and potato-mushroom dumpling.

The program was created by Jörg Lindner (corporate chef of "Viking Cruises"), Josef Fleissner (the Head of Culinary Arts program at SWISSAM) and Karl Jonas Grip (Chef-Instructor at IMI Switzerland).

A sauce has a privileged section in the most of cuisines. In 3 days you delve into classical sauces and traditional soup stocks and learn their development process in ХХI century.

You will study all main cooking techniques and have traditional and modern sauce recipe.

Together with chefs, you will make more than 2 dozens of sauces - from brown veal soup stock to Cumberland sauce and Cafe de Paris butter.

The program was created by famous chefs Walter Bisoffi ("Probka group" brand-chef) and Matteo Guida (chef of the Four Seasons Hotel Lion Palace St. Petersburg). In 3 days you study dozens of Italian cooking secrets: from starters to the main course, from ZUPPA ALLA PAVESE to Bream in crazy water".

Italian cuisine is based on centuries of tradition influenced by the Greeks, the Langobards, the Arabs and other nations ever inhabited Italy or affected its culture.

This course not only shows how to make traditional Italian dishes but also familiarize you with modern cooking tendencies. The lessons are based on theoretical insight connected with an individual approach.

 

More information

 


Application requirements: 

  • At least 3 years experience in the food industry;
  • English proficiency: Elementary Level

Find out more about the courses by contacting us:

 

Contact us