Gastronomic training in “Creativity and Plating” for practitioner chefs - Implemented in partnership with the USAID Industry-led Skills Development Program

23 June 2022


Caucasus University, in the framework of the Gastronomical Bootcamp project implemented in partnership with the USAID Industry-led Skills Development Program, is announcing the admission to gastronomic trainings for sous-chef, chef de partie and demi chef. The training will be conducted by the chefs of Basque Culinary Center; it is conducted in cooperation with the Gastronomic Tourism Business Association.


Training topic: Creativity and Plating.


During the training, participants will learn about creativity tools applied to restaurants and catering businesses to improve the presentation of dishes.


Prerequisites for admission to the training:


  • At least 3 years of experience working in the kitchen
  • Basic knowledge of French cuisine
  • Kitchen management experience



July 10-14, 09:00 – 13:00.



The training will be held in Tbilisi, in a specially selected space.



Participants will not be paying the training fee.


Participants will be selected based on the submitted application. Only short-listed candidates will be contacted and have an interview with the Admissions Committee. 


Date of the interview:  7-8 July


The number of participants is limited, the maximum number allowed is 8 people.


Interested parties are kindly requested to fill out the application form by 23:00 on 6 July.


At the end of the training, two training attendees will be selected, who will conduct similar trainings in the fall of 2022 for a wider audience within the project.


Detailed information about the training can be found at the link.


Contact person:


Nino Chkhaberidze