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ACF Culinary Arts. Chef Education

 

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ACF Culinary Arts. Chef Education is the only culinary program in Russia and CIS, accredited by American Culinary Federation (ACF). The program is based on the methodology of classic French cooking with elements of Asian, Italian and other influential international cuisines. It also includes an extensive baking & pastry course, as well as it covers the latest cooking techniques and gastronomic trends.

At the end of the studies, we offer an experiential opportunity by immersing you in the day-to-day activities of a professional kitchen through a 20-week internship in Russia or abroad.  


Instructors:

Josef Fleissner Julia Lim Tatiana Chirkova
The Head of the programme Chef-instructor Guest instructor of pastry course                        
Evgeny Timofeev

Pawan Kumar Manghera

Karl Jonas Grip

Guest instructor of bakery course

Pan Asian / Chinese Cuisines guest chef-instructor

Guest Chef-instructor

   
Wolfgang Kollmann    
Guest Chef-instructor    

Advantages of the program:

  • 10% of necessary theory, 90% of practice;
  • Globally recognized diploma awarded by American Culinary Federation (ACF);
  • World-class educators & professional chefs with extensive experience all over the world;
  • Fundamental approach to culinary arts;
  • Study at the biggest professional kitchen in Russia;
  • Compulsory internship;
  • Job placement through the network of HoReCa leaders or start the own business;
  • Participation in main industry events by assisting famous chefs (Gastreet, Chef Breakfast, PIR Expo, O, da! Eda! festival, SWISSAM Experience etc.);
  • Rolling admission. 

Curriculum:

 

Year 1 (6,5 months)
  • Introduction to the Food service Industry. Sanitation & Safety;
  • Dairy, Eggs and Cheeses;
  • Stocks, Soups, and Sauces;
  • Vegetables, Starches, Herbs & Spices;
  • Meats and Game - Beef, Pork, Lamb, Veal, Large Game;
  • Seafood - Fish and Shellfish;
  • Poultry and Game Birds Garde Manger & Charcuterie;
  • Sous-Vide & Low Temperature Cooking;
  • International & Ethnic Cuisines;
  • Nutrition for Foodservice Industry;
  • Baking, Fundamental Dough & Fruits;
  • Pastries, Advanced Tarts, Cakes, Classic Desserts, Chocolates & Pralines;
  • Recipe & Menu Development;
  • Food Costing & Calculations;
  • Food & Beverage Supervision;
  • Wines & Spirits;
  • Paid Externship;
  • Final Practical Exam – Set Menu.

 

 

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How to apply:


Award:


Prospective Careers:

  • Restaurant Owner
  • Executive Chef
  • Pastry Chef
  • Sous-Chef
  • Restaurant Manager
  • Kitchen Manager
  • Catering Manager

Find out more about the program by contacting us:

  • e-mail: admissions@edu.swissam.ru
  • phones: 
    • +7 (812) 244-06-14, +7 (921) 917-79-82 — Valeria Belenitskaya, admissions manager.

 

 Apply Now! 

 

Download broshure  Tuition Fees