This program elevates your patisserie and culinary skills, preparing you for professional kitchens. Master techniques for creating hot and cold desserts, sweets, and pastries while learning about hospitality trends, sustainability, and digital marketing for foodservice success.

Additionally, gain foundational wine knowledge, including sensory evaluation and food pairing, to enhance your expertise for a thriving career in hospitality.

LEARNING OUTCOMES

On successful completion of this programme, students will be able to:

• acquire hands-on skills in preparing, cooking, and finishing a wide range of dishes, including pastries, dough products, desserts, and chocolate creations, using specialized tools and standardized recipes. 

• create menus that address nutritional needs and special diets, applying best practices in menu development to meet guest requirements while maintaining nutritional value. 

• able to apply food safety protocols, hygiene practices, and proper food handling and storage techniques to minimize risks in kitchen and service environments. 

• exhibit a professional appearance, organizational skills, and teamwork abilities, while creating and following a personal development plan to enhance their effectiveness in hospitality roles. 

• explain sustainability principles and demonstrate how to integrate sustainable practices into hospitality operations to improve environmental and operational efficiency. 

• apply principles of effective communication and guest service to enhance stakeholder satisfaction and resolve service issues in hospitality settings. 

• identify key legislation, health and safety risks, and emerging technologies, and evaluate their impact on business success and operational efficiency. 

• demonstrate knowledge of the hospitality industry’s structure, types of establishments, and diverse job roles, and explain how these roles support career progression. 

DURATION

One year (12 months)

COURSE FEE

15,700 AZN

FEE INCLUDED 

Tuition fee, Qualification Handbook, Online Learning Resource, Practical Training Material, Uniform which included jacket, pants, apron, and hat (2 sets)], one of knife set for patisserie.

INTAKE

• January Intake: 19 Jan 2026 (Class start date)
• April Intake: 20 April 2026 (Class start date)
• July Intake: 20 July 2026 (Class start date)
• October Intake: 19 October 2026 (Class start date)

CERTIFICATION & RESULTS

• International Vocational Qualification (IVQ) Level 2 – Diploma in Food Preparation and Culinary Arts (8064-02) from City & Guilds, UK.

• CÀSÀ Diploma in Program in Food Preparation and Culinary Arts (Cookery)

• Management of Food & Beverage Operations Certificate from American Hotels & Lodging Educational Institute (AHLEI)

• Certificate of WSET ® Level 1 Award in Wines (600/1504/4)

• Certificate of Food Safety & HACCP

• Certificate of participation for oversea study tour

This course is perfect for individuals aiming to start or advance their careers in the hospitality industry. It covers essential food preparation and specialized patisserie skills, making it ideal for those in the catering sector. For beginners, the course provides the knowledge needed to secure a job, while experienced individuals can enhance their skills and gain a qualification to advance their careers.

Students learn in a group environment with expert trainers in our fully-equipped kitchen and restaurant, through lectures, demonstrations, and hands-on practice. Additionally, the course offers a basic understanding of the management process in food and beverage operations, covering organization, marketing, menus, costs and pricing, production, service, safety, and finances. 

LEARNING OUTCOMES

On successful completion of this programme, students will be able to:

• Gain knowledge of the hospitality industry's structure, job roles, legislation, health and safety standards, and emerging technologies. Understand effective communication, guest service principles, and their impact on stakeholders.

• Develop knowledge of sustainability practices, demonstrate professionalism, organizational skills, teamwork, and commit to continuous professional development. Learn food safety procedures, kitchen hygiene, food handling, nutrition, and special diets.

• Acquire skills for kitchen preparation, use and maintenance of kitchen tools, and develop various cooking techniques.

• Develop skills to produce, cook, and finish biscuits, cakes, sponges, pastry, dough products, hot and cold desserts, and tempered chocolate using standardized recipes and specialist equipment.

• Understand the differences between commercial (and non-commercial food services, and recognize the three levels of management and various roles in food and beverage operations.

• Master the management process, including planning, organizing, leading, and controlling resources, and appreciate the importance of marketing, feasibility studies, and addressing nutritional concerns in food service.

• Gain proficiency in purchasing, storing, production methods, guest service, and safety procedures, while understanding the importance of sustainability, facility design, and financial management in food and beverage operations.

DURATION

3 or 6 months 

COURSE FEE 

7,900 USD

FEE INCLUDED 

Tuition fee, Qualification Handbook, Online Learning Resource, Practical Training Material, Uniform which included jacket, pants, apron, and hat (2 sets)], one of knife set for cookery.

INTAKE

• January Intake: 19 Jan 2026 (Class start date)
• April Intake: 20 April 2026 (Class start date)
• July Intake: 20 July 2026 (Class start date)
• October Intake: 19 October 2026 (Class start date)

CERTIFICATION & RESULTS

• International Vocational Qualification (IVQ) Level 2 – Diploma in Food Preparation and Culinary Arts (8064-02) from City & Guilds, UK.

• Management of Food & Beverage Operations Certificate from American Hotels & Lodging Educational Institute (AHLEI).

A Prestigious State-of-the-Art Culinary Education Center

Immerse yourself in an unparalleled culinary journey at Culinary Arts Center of Azerbaijan (CÀSÀ), where our meticulously designed campus reflects harmony, balance, and cultural identity. Experience exceptional attention to detail, ensuring an unforgettable learning environment.

Internationally Acclaimed Culinary Excellence 

Culinary Arts Center of Azerbaijan (CÀSÀ) stands at the forefront of culinary education, recognized globally for its commitment to excellence. Our accolades include the Asia Awards for Culinary Education Excellence, Asia's Most Promising Culinary Arts Center, and Asia's Award for International Young Chef Culinary Arts Center of the Year 2023-2024, underscoring our dedication to delivering unparalleled learning experiences.

World-Class Faculty of Culinary Experts 

Our international team of industry-seasoned chefs, certified by City & Guilds, UK, ensures superior instructional quality and expertise 

Aligned with Global Leaders 

We collaborate closely with premier original equipment manufacturers and top ingredient suppliers worldwide, ensuring industry-standard excellence in every aspect of our culinary education.

Internship

Experience assured opportunities with prestigious hospitality brands worldwide through CASA's exclusive Internship ensuring a seamless transition into the dynamic field of hospitality 

• No entry requirements for these qualifications.

• Learners must reach 16 and above.

• Proficiency in speaking and understanding basic English