Learn a Different Kind of Hospitality
with the Best Chef-Trainers in the Industry
Culinary Arts.
A Unique Vocational Programme
by ohma
A Different Kind of Chef can spot a tasty dish at a glance!
The Learning by Doing methodology is adapted not only to your needs, but also to the demands of the international culinary scene. Our flexible course calendar will allow you to pair your academic endeavours with your professional activities.
You will become a chef and possibly an expert in international cuisine! But first you will learn how to be an Apprentice.
ÎNSCRIERILE SUNT DESCHISE!
Intră în legătură cu noi și ocupă-ți locul în cele mai căutate bucătării ale lumii!!
Beneficiază de reducerile între 25%-40%!*
Potvrđujem
Popunjavanjem ovog dokumenta potvrđujete da ste pročitali i prihvatili naš Politika privatnosti.
*Discount-uri cu perioadă de aplicare imediată
How does the life of an ohma student feel like? Hit play and find out!
A trainer-inspired and student-led project by ohma
3 | months theory and practical applications (The week of an apprentice: 2 days of theory & 3 days of practice)
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3 | months internship in hotels and restaurants that are part of one alliance
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3 | levels of competence to suit Foundation.
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3 | centers of study by ohma Romania ohma Oradea Academy, licensed by VET by EHL (Vocational Education Training by École hôtelière de Lausanne)
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Simetry is a fundamental ingredient in a dish!
The ohma way to becoming a successful chef is a 3 step recipe: talent, hospitude, perseverance.
Why is our Culinary Arts programme different?
Diplomas and certificates that open doors to international careers
Diploma licensed EHL, École hôtelière de Lausanne, the top #1 hospitality management university in the world
Diploma of competency from ANC (National Qualifications Authority)
Bilingual education* and access to chef-instructors with experience in world-renowned kitchens
Chef George Baciu
Chef George Crăciun
Chef Ernesto Dosman
*Bilingual educational programme that offers the opportunity to earn a competency degree in English at the end of your studies
Access to our partners’s national hotel and restaurant chains
Active support in finding a job or an internship through our one alliance hospitality network and our recruitment agency Talent by winsedswiss
EHL curriculum benchmarked on the Swiss vocational competency framework for cooks
Learning material is created by EHL faculty and follows the standards of first-class culinary operations. Through departmental exchange, you will also become competent in Hotel Administration and F&B Services.
Financial Flexibility & Discounts
The possibility to pay your school fees on a pay-as-you-go basis
Ohma is like that special ingredient that MAKES THE DIFFERENCE in a dish. Not only will you become the chef you wanted, but you will also acquire the competencies and knowledge of first-class hospitality from the art of wine to F&B, Event Planning, Hotel Management, and more.
Do you want to start you career in hospitality?
Join the ohma Academy and the Swiss elite of Culinary Arts!
3 Modules – 3 Certificates – 1 Unique Diploma
| Foundation Certificate
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Benefits
With this Diploma programme, our students will acquire the basic skills and the knowledge required to be operational in a kitchen.
Course Duration
- 3 months theory and practical applications on campus
- 3 months internship experience
Admission Requirements
- Minimum 16 years old by the beginning of the module
- Secondary school certificate
- Proof of English language
| Intermediate Certificate
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Benefits
After having acquired the skills to operate independently in the kitchen, students will be exposed to different types of cuisine and kitchen operations.
Course Duration
- 3 months theory and practical applications on campus
- 3 months internship experience
Admission Requirements
- Minimum 18 years old by the beginning of the module
- Secondary school certificate Foundation VET by EHL module or minimum 1 year of relevant experience
- Proof of English language
| Advanced Certificate
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Benefits
Following 1-year of studies or combined with previous professional experience, students will focus on advanced culinary and kitchen management skills.
Course Duration
- 3 months theory and practical applications on campus
- 3 months internship experience
Admission Requirements
- Minimum 18 years old by the beginning of the module
- Secondary school certificate Intermediate VET by EHL module or minimum 5 years of relevant experience
- Proof of English
Students with relevant experience in the field can start from Intermediate or Advanced level by equating their gained experience.
Programme Content & Acquired Competency
Foundation
- Cooking methods (frying, deep-frying, sautéing, broiling, boiling, basting, baking, steaming and much more)
- Knifeware and cutting techniques (chopping, slicing, dicing, julienne, batonnet, chiffonade, paysanne, brunoise)
- Identification, selection, and enhancement of the nutritional properties of different foods
- The Dietetics of vegetarian menus
- Food alergens
- The role of the stewarding department
- Organisation of the stewarding department
- Hygiene in stewarding
- Organisational chart and roles of the stewarding department
- HACCP and specific legislation and laws (Hazard Analysis and Critical Control Point)
- Best-practice guide in the hospitality industry
- Recognizing, evaluating, and controlling health hazards in the working environment
- Avoiding cross-contamination in the working environment
- Safety aids and tools available for bacteria control
- Proper defrosting of foods
- The goods' management cycle (Inventory, Ordering, Purchasing and Receiving processes)
- Different types of ordering
- Different types of food storage
- FIFO & LIFO
- Menu planning
- Menu engineering
- Profit and Loss
- Menu cost control
- Meal set-ups and service procedures
- Attributes of formal and informal service
- Breakfast and buffet set-up
- Different styles of service
- Clearning products in F&B
- Customer service, menu-knowledge & presentation
- Customer needs & expectations
- Business trends and opportunities
- Trends: succes, opportunities, and risks
- Defining innovation: past, present, future
By offering you space for trial and error in a safe learning environment that simulates the atmosphere of a real international kitchen, we will tap into your creativity, encourage debate and critical thinking, and help you innovate on the strong foundations of fundamental cooking methods.
Chef George Baciu
Trainer ohma București
Chef Ernesto Dosman
Trainer ohma Brașov
Chef George Crăciun
Trainer ohma Oradea
The ohma Culinary Arts Vocational Programme is present in 3 ohma campuses across the country!
Choose a location to your taste!
A DIFFERENT KIND OF HOSPITALITY will lift and drop a question on your plate.
Use ohma alliance, our partnership with the largest hotel and restaurant chains in Romania, to explore the market and achieve the greatness of a chef.
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Hai să ne cunoaștem!
Intră în legătură cu noi și fă primul pas spre o carieră internațională!
Pratite nas
| Oradea
| Belgrade
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| Brasov
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