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