Culinary Arts Programmes
No one would doubt the fact that cooking is nothing but an art. It is also not a secret that a chef is the second person in terms of position and salary in a hotel, and the first in a restaurant. Many restaurants open under the auspices of a particular chef and his art. The recent arrival of the most popular world gastronomic guide to Russia has shown that the culinary art in the Russian capital is at a high level, a number of restaurants received the highest awards, which are expressed in the number of stars. A large number of restaurants and cafes have been recommended by the Michelin Guide. Since the Michelin Guide is primarily an award that is dedicated to the assessment of chefs, we can confidently state that Russia is adequately represented by professionals of the highest level. All of them have come a very long way, sometimes lasting decades, to receive the coveted star or Michelin recommendation. Why was the journey so long? This can be mainly explained by the lack of quality international culinary education, as well as the lack of an internship system in leading restaurants during training.
Ginza Business Academy took a comprehensive approach to solving this problem and founded the Institute of High Culinary Arts.
There are 4 blocks in culinary education programmes:
Culinary Arts School
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The program has international accreditation.
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Program leaders: Russian chief instructors.
language of tuition
Russian
Programme length
6 months
Degree title
International Diploma
Admission requirements:
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completed secondary education or kitchen work experience.
List of disciplines:
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Introduction to Food Service Industry – Sanitation & Safety
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Dairy, Eggs and Cheeses
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Stocks, Soups, and Sauces
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Vegetables, Starches, Herbs & Spices
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Meats and Game - Beef, Pork, Lamb, Veal, Large
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Seafood – Fish and Shellfish
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Poultry and Game Birds
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Garde Manger & Charcuterie
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International & Ethnical cuisine
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Sous-Vide & Low Temperature Cooking – Garde
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Manger, Charcuterie, Hors D’oeuvres – Food Competition
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Nutrition for Food Service Industry
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Recipe & Menu Development, Food Costing & Calculations
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Food & Beverage Supervision
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Wines & Spirits
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Internship, Restaurant Work
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Program Final, Final Practical Exam – graduation buffet
"Baking, fundamental dough and fruits"
Baking, Fundamental dough & fruits programme covers basic principles and ingredients, measurements, the baking process, leavening agents, dough formulas, flavorings, and special tools and equipment required for Baking.
You will practice making products that are universal to most every cuisine in the world. You will prepare many types of breads, Danish, croissants, puff dough, cookies and tart dough.
language of tuition
Russian
Programme length
1 month
Degree title
Course completion certificate
Admission requirements:
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completed secondary education.
"Pastries, Advanced Tarts, Cakes, Classic Desserts"
Programme includes cake production, mixing methods, specialty pastry production, quantity baking, handling baked products, and basic cake decorating. You will prepare fillings, creams, custards, puddings, frozen desserts, and sauces with special emphasis techniques and presentation. You will also be exposed to classic desserts and pastries from around the world.
language of tuition
Russian
Programme length
1 month
Degree title
Course completion certificate
Admission requirements:
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completed secondary education.
"Chocolate, Confectioneries"
The course brings together the study of the following topics: cake production, mixing methods, special confectionery production, quantitative measurements in the production of confectionery, working with cooked products, and the basics of cake decorating.
Students will also learn the preparation of fillings, creams, including custards, puddings, frozen desserts, and sauces with a thorough study of technique and product presentation.
language of tuition
Russian
Programme length
1 month
Degree title
Course completion certificate
Entry requirements:
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certificate of complete secondary education
Upon completion of this programme you will master:
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The basic of work with Chocolate.
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Prepare fillings: ganache, pralines, almond paste.
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Learn how to make different chocolate bonbons, hand- dipping chocolates.
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Master molding techniques and decorating subjects.
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Learn how to make French confectioneries: pates de fruit, nougats, caramels, guimauve.
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Develop a shopping list of chocolate- making for all ingredients and equipment.
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Research chocolate crystallization and practice tempering technique.
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Understand the chemistry of chocolate in order to create successful chocolate recipes.
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Learn modern decorating techniques.
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Learn and practice working with chocolates (including chocolate tempering, dipping, decorating and molding).
All 4 blocks
are formed on the principle of modular learning, when a student has the opportunity to take programme blocks separately or in turn. Passing all the blocks makes it possible to receive a Diploma on the completion of the culinary program. This approach is highly demanded among students who combine education with work or for the purpose of additional training and advanced training.
Programs have international and Russian state accreditation.
In addition, on the basis of Ginza Business Academy of High Culinary Arts, regular workshops are expected to be held for everyone.
