Description
Week 1 – Foundations & Wedding Catering
Day 1 – Introduction & Kitchen Foundations
Short Theory (Morning): Different catering service styles overview; Kitchen safety, hygiene, mise en place
Hands-On (Rest of Day): Knife skills & batch prep drills; Making vegan stocks, sauces, dressings
Day 2 – Wedding Catering I: Amuse-Bouches & Cocktails
Short Theory:Role of amuse-bouche & cocktail bites in weddings; Service flow: tray-passed vs plated bites
Hands-On: Students prepare savory & sweet one-bite creations (mini tartlets, truffles, crostini, spoons); Tray service practice: plating & presenting cocktail service
Day 3 – Wedding Catering II: Starters, Mains & Vegan Cheese
Short Theory: Multi-course menu structure for weddings; Introduction to vegan cheese
Hands-On: Prepare a plated starter (soup, carpaccio, salad); Gourmet vegan main (e.g., Wellington, bourguignon); Cheese plate workshop (cashew brie, fermented spreads, accompaniments)
Day 4 – Wedding Catering III: Dessert Buffet & Service Simulation
Short Theory:Buffet logistics (portioning, flow, food safety)
Hands-On: Students prepare a dessert buffet: cakes, mousse cups, tartlets; Dessert buffet setup & mini wedding-style simulation with team service rotation
Day 5 – Corporate Catering: Boxed Meals & Grab-and-Go; Short Theory: Corporate catering formats: boxed meals, drop-off buffets, grab-and-go
Hands-On: Create a boxed meal menu (grain bowls, wraps, dessert pots); Portioning & eco-friendly packaging practice; Speed drills: preparing 20 identical boxes within a set timeframe
Week 2 – Corporate, Boutique & Final Capstone
Day 8 – Boutique Caterer Style: Market & Trattoria Menus
Short Theory: Boutique catering styles (small restaurants, themed stalls, food festivals)
Hands-On: Students design & cook small menus (e.g., vegan trattoria pasta bar, Asian dumpling stall, tapas counter); Mock “food stall” setup with signage & customer service role-play
Day 9 – Catering Logistics & Menu Adaptation
Short Theory: Service models recap (wedding vs corporate vs boutique); Basics of event planning, scaling recipes, and staffing needs
Hands-On: Students rework one dish into 3 different formats: plated, buffet, boxed; Team challenge: redesign a menu for a different catering style
Day 10 – Final Project Prep
Short Theory: Team planning & role division (head chef, prep, plating, service)
Hands-On: Mise en place for final event menus
Recipe testing & plating rehearsals
Day 11 – Capstone Catering Simulation
Hands-On (Full Day):Teams execute a catering service for invited guests/instructors
Each team showcases one chosen style (wedding, corporate, boutique stall)
Roles rotate: cooking, plating, service, client-facing
Day 12 – Reflection, Career Guidance & Certification**
Short Theory:
Marketing your catering business
Branding, proposals, pricing basics
Hands-On / Workshop: Students present their catering portfolio (menu + photos + event reflection)
2026 prices : all included (lodging, all meals, + services)
Duration Total Price Price per Week
1 week 3,045 € 3,045 €
2 weeks 5,775 € 2,888 €
Courses can be taken without on-site accommodation. There are Airbnb options available nearby in Brosville. Please contact us for more information.
