Culinary Academy

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Culinary Academy of Georgia

The Culinary Academy of Georgia is crafting a unique and successful narrative in professional education by:

Introducing chef and pastry programs that adhere to international best practices and emphasize a learning by doing approach in small groups.
Collaborating with the Free University of Tbilisi Business School (ESM) to develop and implement an interdisciplinary program in Culinary and Restaurant Managment.
Producing graduates who hold leading positions across various companies, own catering businesses, continue their studies at international culinary schools, and gain international work experience. They also engage in consulting, manage projects related to new restaurant openings, serve as jury members and producers on culinary shows, and win culinary competitions.
Encouraging both lecturers and students to engage in culinary research, resulting in the publication of several cookbooks.
Employing a faculty predominantly composed of the academy’s own graduates, who bring international work experience and/or additional international educational credentials.

Chef program lecture

Culinary Academy of Georgia

Success Stories

Contact Information

Culinary Academy

(+995) 570 105 606 [email protected]

Certificate Program in Cooking

The Certificate Program in Cooking has been developed based on best international practices, culinary literature, and the experiences of leading culinary schools. The program aims to equip graduates with comprehensive knowledge in dish preparation technology, hygiene standards, and dish calculations. Graduates are proficient in preparing both traditional Georgian and international cuisine, as well as desserts commonly found in restaurants. The program emphasizes modern cooking techniques and practical skills.

To achieve these goals, the Culinary Academy employs a hands-on learning approach, where students learn by individually preparing dishes and desserts. Each student benefits from a dedicated, modern workspace tailored to their needs.

This program is designed for those interested in pursuing a career in food establishments, current cooks seeking to enhance their skills, individuals looking to offer consulting services in the restaurant industry, and anyone with a passion for cooking.

Cutting technique

Certificate Program in Cooking

List of subjects

The chef certificate program covers the following subjects:

Cooking technology and world cuisine I, II
Georgian cuisine
Desserts
Wine tasting
Food safety
Basics of chemistry
Fundamentals of microbiology
HACCP system
History of cooking
Calculation
To serve
Training on the rules of working in the kitchen
First aid training
Computer skills
Practice in food establishments

The chef's certificate program is loaded with hands-on learning. During practical classes, groups of students do not exceed 16 people. This, in turn, has a positive impact on student learning outcomes.

List of subjects

Program duration and certificate

The duration of the program is approximately 10 months. Lectures will be held 3-4 times a week and practical lessons will last about 4-6 hours.

For the assessment of the achieved learning results, the following are used: practical tasks, written exams, practical exams, presentations and others.

It is necessary for the student to get a positive grade in each course/training provided by the program.

Upon successful completion of the program, the student will receive a joint certificate of the Georgian Agrarian University and the Georgian Culinary Academy.

Program duration and certificate

Certificate Program in Pastry

The Certificate Program in Pastry has been crafted using international practices, culinary literature, and experiences from leading schools. Its goal is to ensure that graduates master the technology of dessert preparation, adhere to hygiene standards, and handle dessert-related calculations. Graduates are proficient in preparing classic desserts from around the world and possess up-to-date knowledge and practical skills in confectionery.

To meet these objectives, the Culinary Academy employs a hands-on learning approach, where students learn by individually preparing a range of desserts. Each student benefits from a personalized, state-of-the-art workspace.

This program is designed for individuals seeking employment in food establishments, current pastry chefs aiming to enhance their expertise, those interested in providing consulting services to the restaurant industry, and anyone with a passion for confectionery.

Exam results

Certificate Program in Pastry

List of subjects of the confectioner's program

The pastry chef certificate program covers the following subjects:

Confectionery preparation technology
Basics of chemistry
Fundamentals of microbiology
food safety
HACCP system
calculation
First aid training
computer skills
Practice in food establishments

The pastry chef certificate program is loaded with hands-on learning. During practical classes, groups of students do not exceed 16 people. This, in turn, has a positive impact on student learning outcomes.

List of subjects of the confectioner's program

Program duration and certificate

The duration of the program is about 6 months. Lectures will be held 3-4 times a week and practical lessons will last about 6 hours.

For the evaluation of the achieved learning results, the following are used: practical tasks, written exams, practical exams, and others.

It is necessary for the student to receive a positive evaluation in each course/training provided by the program.

Upon successful completion of the program, the student will receive a joint certificate of the Georgian Agrarian University and the Georgian Culinary Academy.

Program duration and certificate

Culinary and Restaurant Management Certificate Program

The Agricultural University of Georgia's Culinary Academy, in collaboration with the Free University of Tbilisi School of Business (ESM) and the private sector, has developed a new certificate program in Culinary and Restaurant Management.

The program aims to provide students with comprehensive, interdisciplinary knowledge in both restaurant management and culinary arts. This holistic approach enhances understanding of the operations within catering establishments, leading to improved efficiency in managing restaurants and cafes.

The program is designed for:

Individuals currently working in the food service sector or those interested in this field, including chefs and brand chefs.
Owners and managers of food service establishments seeking to expand and advance their business.
Individuals interested in opening a food service facility or running a consulting business in food services, who want to update their knowledge.

The program has been reviewed by EHL Advisory Services, part of EHL Hospitality Business School. Founded in 1873 as the Ecole Hôtelière de Lausanne, EHL is globally recognized as the leading university in hospitality. It has held the top spot in international hospitality management rankings by QS World University Rankings for the past four years.

Program supporter

Culinary and Restaurant Management Certificate Program

List of subjects

The program includes 5 modules: Introduction Module, Management Module, Finance Module, Culinary Module and Food Safety Module. Each module represents a group of interrelated subjects.

The introductory module covers the basics of mathematics and computer skills.
The management module covers subjects such as: business basics, management fundamentals, human resource management, marketing, operations management, conflict management training.
The financial module covers such subjects as: financial accounting, finance.
The cookery module covers subjects such as: menu engineering and kitchen planning, cooking technology and world cuisine, drinks and bar, wine history and tasting, calculus.
The food safety module covers such subjects as: food safety, HACCP training, fundamentals of nutrition.

In the event that a student fails to receive a positive grade in any subject, he/she will be given the opportunity to retake the final exam. If the student does not get a positive grade even in case of transfer, then he/she stops studying.

List of subjects

Program continuity and certification

The duration of the program is about 1 year. Lectures will be held 3 times a week:

2 times on working days - from 19:00
Saturday - 10:00-17:30

Upon successful completion of the program, the student will receive a joint certificate from the Georgian Agrarian University, Georgian Culinary Academy and Tbilisi Free University.

To receive the certificate, it is necessary:

Getting a positive grade in each subject
Presentation and defense of the final project

The implementation of the project became possible as a result of the assistance provided by the United States Agency for International Development - USAID, in particular within the framework of cooperation with the USAID program "Employers for Vocational Education".

Program continuity and certification

Admission Criteria for the Certificate Program in Cooking

Applicants must complete the following steps:

Online Registration
Submission of motivational letter via email to [email protected]
Interview
Testing during the interview

Tuition Fee

The tuition fee for the program is 6 000 GEL, with payments structured as follows: 2 000 GEL before the start of the program, 2 000 GEL at the 2nd stage, and 2 000 GEL at the 3rd stage.

Admission Criteria for the Certificate Program in Cooking

Admission Criteria for the Certificate Program in Pastry

Applicants must complete the following steps:

Online Registration
Submission of motivational letter via email to [email protected]
Interview
Testing during the interview

Tuition Fee

The tuition fee for the program is 4 800 GEL, with payments structured as follows: 2 000 GEL before the start of the program, 2 000 GEL at the 2nd stage, and 800 GEL at the 3rd stage.

Admission Criteria for the Certificate Program in Pastry

Admission Criteria for the Culinary and Restaurant Management Certificate Program

Applicants must complete the following steps:

Online Registration
Interview
Testing during the interview

Tuition Fee

The tuition fee for the program is 4 800 GEL, with payments structured as follows: 2 000 GEL before the start of the program, 2 000 GEL at the 2nd stage, and 800 GEL at the 3rd stage.