A good cook must not only have taste, but also have his costs under control – and a lot more besides. It is not just about convenience products and how they can be used economically. It is far more about being competitive and successful in
the current dynamic gastronomic world, to train continuously, to remain state of the art and be orientated towards the future. The focus is on equipping our graduates with the necessary understanding and practical tools, enabling them to be successful in areas with high growth potential. Our courses provide an understanding of the connection between the art of cooking on the one hand with marketing, industry products, economics and management skills on the other hand. We qualify craftsmen in this way with wide ranging and up to date skills:
• The I.C.A. course programme begins in 2008.
• Courses last between 3 and 6 monthsdepending on the level.
• Qualification is achieved by both theoretical and practical examination.
• Qualification level:
1. From Head of Kitchen to Manager of Cullinary Art
2. From Cook to Junior Manager of Cullinary Art
3. From untrained kitchen assistant to Assistant of Culinary Art | 
