Program description

Vocational training program is intended for those who want to Employment in any type of hotels, restaurants and facilities where They prepare food. Teaching is carried out on the basis of the college. The volume of the professional training program is 157 hours. teaching Meat race for 8 weeks. including the first 7 weeks with a load of 20 academic hours per week, and the last 8th week with 17 academic hours by clock load. Determinative assessments 5-5 hours. The evaluation of the trainees of the professional training program will be carried out in the 5th and on the 8th week.

Chefs tools:

1. Practical assignment with observation

The assessment is based solely on a pass/fail system and includes the following types of evaluation: a) Learning outcome achieved; b) Learning outcome not achieved. Upon achieving the intended learning outcomes of the vocational retraining program, the graduate will receive a state-recognized certificate.

Purpose of the program

The goal of the program is to train professionals in accordance with labor market demands, equipping them with theoretical knowledge and practical skills in preparing traditional Georgian dishes and determining ingredient calculations. The program aims to teach participants how to prepare core Georgian dishes, including those made from beef, veal, and offal (including soups), poultry and poultry offal (including soups), and soups made from vegetables and garden produce. Additionally, the program covers how to determine the necessary quantities of ingredients, raw materials, and semi-finished products.

Duration of the program: 8 weeks