DCT International Hotel & Business Management School

Completion of
Foundation in Foundation in European Cuisine (FEC)
A beginning course for students with no background in classical Gourmet cuisine. Courses in this program include both the practice and the theory behind cooking, as well as topics such as nutrition and sanitation.
European Gourmet Cuisine (EGC)
A combination of theory and practical hands-on lab work, preparing the finest gourmet dishes in the classical European tradition.
European Pastry & Chocolate (EPC)
All aspects of the pastry kitchen are covered, following the tradition of the world-famous Swiss pastry chefs who first established a reputation traveling throughout Europe in the sixteenth century, and continuing through to today s modern recipes.
plus 4 Management subjects:

- Bar & Beverage Management
- Restaurant Management Theory
- Food & Beverage Management
- Human Resource Management Operations.

Students with more than one year of relevant work experience or prior culinary education can apply to waive the Foundation in European Cuisine course. Program is completed in 15-18 months. The objective of this program is to provide an intensive course of studies in the culinary arts, following the high standards of the Michelin and Gault-Millau rating systems. Students prepare traditional gourmet food items under the supervision of highly qualified, certified Chefs. Courses taken in this program earn academic credits that may be transferred to universities for students who wish to pursue further studies (Johnson & Wales, Indiana University of Pennsylvania, Oxford Brookes), and can also earn points toward establishing or maintaining Chef s Certification from the American Culinary Federation. Students then undertake paid Swiss industry training for 6-9 months. Entry requirements: Completion of Secondary Education, Proof of High School Diploma or equivalent and Minimum 18 years of age.