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    Culinary Development Center

  • logo

    Culinary Development Center

  • logo

    Culinary Development Center

  • logo

    Culinary Development Center

Program is structured to consist of 10 % theoretical lectures and 90 % of pratical, hand-on lectures. Each day starts first with theoretical lectures after which pratical lectures are held in the kitchen.

Kulinarski Razvojni Centar Program

1. DAY: BREAD AND PASTA

Theoretical lecture – Basics of flour

  • Sorts of grain that can be used to produce flour (wheat, durum wheat, barley, rye, oats, corn, rice, millet, buckwheat, soy, spelled, triticale)
  • Technology of flour production and flous classification (comparison between Croatia and Italy), special flours and bread aditives.

Lecture is going to be held at Brionka d.d. which is the biggest producer of bread, pastry and pasta produce in Istria under expert leadership of Ivan Smetko, food technology engineer and director of production.

Special lecture about Celiac disease and gluten free diet will be conducted by an Association of Celiac disease of the County of Primorje-Gorski kotar.

Pratica lecture – Dough fundamentals:

  • Pasta – making of pasta and different tipes of pasta, colored pasta, authentic Istrian pasta
  • Bread and bagles – basic recipies and making, colored bagles, onion bagles, bagles with mediteranean herbs, working with bread aditives
  • Other – pizza, toast, tortilla, chiapati, naan

2. DAY: CUISINE FUNDAMENTALS

Theoretical lectures:

  • Stocks
  • Sauces and extracts
  • Marinades
  • Mixtures and stuffings
  • Mixtures with butter
  • Oils and vinegar – accent of Olive oil
  • Coagulants
  • Jellies

Special lecture about history, significance and benefits of Olive oil as well as tasing will be held at The House of Istrian Olive Oil which is set up as museum and educational and tasteing venue. Tour of the museum and tasteing will be held under expert leadership of director Lorena Boljunčić.

Pratical lecture:

  • Stocks – basic stocks: meat stock, fish stock and vegetabel stock. Difference between stock and soup.
  • Sauces and extracts – Fundamental sauces of French cuisine (Velute, Bechamel, Holandez, Espanyol, Tomato sauce) and basic cold sauces. After fundamental sauces lectures will continue with „new“ sauces and technique of working with syphon and extracts.
  • Marinades – Basic of marinating, preparation od cold and warm marinade.
  • Mixtures and stuffings – Preparation of different breadings, mixtures of spices, crusts and bread crums.
  • Mixtures with butter
  • Oil and vinegar – Cooking with Olive oil and preparation of different aromatized oils and vinegars. Other cold pressed oils.
Kulinarski Razvojni Centar Program
Kulinarski Razvojni Centar Program

3. DAY: MEAT

Theoretical lecture - Introduction about meat – breeding of cattle, process butchering and cutting the meat

  • Pork meat
  • Veal meat
  • Beef meat– specific breeds of beef (Angus, Black Angus, Waygu, Kobe)
  • Lamb meat
  • Poultry meat
  • Rabbit meat
  • Venison meat
  • Exotic meat – (Camel meat, ect.)
  • Cuts of meat - Chuck, Rib (ribeye), Short loin (T-bone, Porterhouse, Strip steak), Sirloin, Tenderloin, Round, Bottom, Brisket, Plate, Flank

Pratical lecture – Methods of preparation

  • Carpaccio
  • Roasting
  • Grilling – coal grill, plancho grill
  • Stewing
  • Sauteing
  • Wok
  • Vacuum cooking
  • Pate
  • Modern trends - Dryaging, Smokeing, Texas BBQ, Burgers

4. DAY: FISH

Theoretical lecture – introduction about fish, crabs, clams, molluscs and classification

  • Fish of the Adriatic sea – blue and white fish, tuna
  • Clams, crabs and mollucs – oysters, capesante, mussels, crab, lobster, octopus, urchins
  • Caviar

Pratical lecture – Methods of preparation

  • Carpaccio
  • Sushi, sashimi, roles
  • Caviar
  • Grilling
  • Bakeing in sea salt
  • Oven
  • Brodet stew
  • Marinating
  • Vacuum cooking (direct and indirect)
  • Wok
Kulinarski Razvojni Centar Program
Kulinarski Razvojni Centar Program

5. DAY: COMPOSING AND DECORATING PLATES

Theoretical leccture

  • Composeing and preparing of standard and daily menu
  • Composeing and preparing of tasting menu
  • Basic of specific diets – vegan diet, substitues for meat, substitues for food you had to give up, lactose free diet, sugar free diet, specified food for other common allergies – Lecture will be conducted by Iva Zembo

Pratical lecture

  • Dehydrated fruit and vegetables
  • Infusions
  • Spices, aromas and essences – Lecture about foreging
  • Fresh mediteranean herbs, flowers and micro greens
  • Food and wine pairing – Lecture by sommelier Filip Savić and tour of Medea winery
  • Food and cocktail pairing – Lecture by cocktail master Marko Ristić

6. DAY: DESSERTS

Theoretical lecture – Basics of pastry, mixtures and sweeteners

Pratical lecture

  • Basic pastry, mixtures and ice cream
  • Sweeteners – sugar, honey and izomalt
  • Čokolada – Lecture form representative of Calibu chocolate
  • Fudge (lava cake)
  • Macarons
  • Jelly and pudding
  • Desserts with coffee – Lecture by Luka Perman
Kulinarski Razvojni Centar Program
Kulinarski Razvojni Centar Program

7. DAY: INDEPENDANT DISH DESIGN

All students will get certain quantity of ingredients and amount of time to prepare there new signiture dish.