The methodology used is essentially practical and illustrating. It is intended that the new management techniques and tools learned should be 100% implementable at work. In addition, we promote self-learning and the self-development of the person with the creation of a culinary offer and service line.
Some courses use different CETT learning areas such as the classroom of the senses, the sommeliers classroom, the restaurant classroom, the cooking workshop classroom and the cooking display classroom. Technical and organoleptic tasting will be carried out, as well as implementation workshops, visits to restaurants and illustrating classes.
The collaboration and participation of renowned professionals is undoubtedly a differentiating element that enriches the learning of students thanks to the contributions derived from the expertise of the participating speaker.