Each cooking seminar cycle lasts for two months and consists of 8 individual units, through which even the least experienced will be able to thrive in the kitchen and revisit their relationship with gastronomy. The topics in each section are weekly and there is a choice of morning, afternoon or evening classes.
The classes start with cutting and cooking techniques of meat, fish and vegetables, they continue with techniques of cooking pasta and rice, sauces, pastries and confectionery, and they end with famous national cuisines (e.g. French) and the food trends of the world. There are eight modules which offer a rich and integrated learning experience that goes beyond the end of the classes: Notes, recipes, tips and instructions are given to each participant to practice at home and continue the tasteful journey of learning.