Culinary Arts Studies

Study in Israel

Start Date: Wednesday, February 28, 2018 

Program Cost: $5,780
+ $250 registration application fee 

What’s included in the Culinary Beginners Track

  • Culinary Art Certification Diploma.
  • Internship at four stations: Hot Food, Cold Food, Desserts, and Events.
  • $200 Monthly Stipend from the 2nd month.
  • Pickup and Return transportation to and from airport.
  • Israeli Coordinator.
  • Accommodation - shared double room
  • Free Internet access & Cable TV at the accommodation.
  • Three meals a day – at hotel’s employee dining room.
  • Bus-pass in the city of Eilat.
  • Uniform to wear while interning in the hotels.
  • Basic knife set and personalized chef’s coat.
  • Advanced seminars in hospitality and hotel management.
  • Tours of Israel.
  • Medical Insurance

Culinary arts class studies


The theoretical studies cover the foundations of culinary arts, including different cooking methods, knife skills, international cuisine, moist-heat and dry-heat cooking, cold cooking, sauces and soups, and side dishes.


 The Basics:

• Culinary math
• Product identification
• Palate development
• Ingredient pairing


Food Safety, Hygiene & Sanitation: 30 hours

  • Types of food spoilage: Biological, chemical, and physical.
  • Factors facilitating food spoilage
  • Food recycling and handling leftovers
  • Ways to avoid food spoilage
  • Prevention of rodents and harmful agents
  • Waste and processing garbage
  • Cleaning products and their application


Nutrition: 30 hours

  • Food groups types, their role, purpose and importance,
  • Vitamins and minerals,
  • Working with food composition tables: cooking healthy food, use of alternatives
  • Assessing food and beverages


Supervisory Management: 30 hours

• Supervision of food service tasks and motivating the kitchen’s workforce.
• Food service quality consistency
• Managing people and the business goals


Kitchen Safety: Safety guidelines in equipment operation and correct usage of cooking tools and utensils


Kosher:  Defining kosher cooking, rules of the Kosher kitchen, and use of alternatives in Kosher cooking. Meeting the requirements of Rabbinate Kosher Certification & understanding the role of a Kosher Supervisor (Mashgiach), differentiating between Kosher vs non-kosher foods, assessing fruits, vegetables, and starches according to Kosher rules. Israeli holidays and Mitzvot.



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