MASTERCHEF

MASTERCHEF

The courses of the Intangible Cultural Heritage Center of Israel are aimed at: the safeguard, transmission and continuity of Israel's cultural heritage. Classes consist of 3 modules and one exam. Between the modules, there are studies and evaluations online. The training modules take the form of three seminars which take place during the school holidays. Students have the opportunity to finish their studies in 1, 2 or 3 years, depending on their schedule. 


Courses do not require a prior degree. There is a basic test to be done before registration and there is a personalized follow-up during the training for each student. Training booklets and online courses will be available in French, English and Hebrew depending on the students' native language.


After graduation, students will be supported in their job search or in the creation of their enterprise, including through the development network of the association and its partners and will benefit from individual monitoring until getting a job.


The courses may be subsidized by the Israeli Ministry of Immigration (Misrad Haklita), which subsidizes 75% of the training costs of new Olims, until 7,000 euros per person. Or by other institutions that subsidize courses.


The training is vocational and practical, focusing on preparing the student for work in Israel. Career guidance and professional development sessions are given throughout the course.
 

Israel's culinary traditions include food and cooking methods spanning three thousand years of history. During this period, these traditions were shaped by influences from Asia, Africa and Europe, as well as religious and ethnic influences.

The food of the ancient Israelites was based on several products that still play an important role in modern Israeli cuisine. They were called the seven species: olives, figs, dates, pomegranates, wheat, barley and grapes. The diet, based on locally grown products, was supplemented by imported spices, easily available because of the country's position at the crossroads of East-West trade routes.

Students will learn to prepare food and learn about food safety. Students learn how to make recipes as well as how to create their own.


Culinary Training Approach


 In the intensive, hands-on program, students cook and cook. With recipes in your hand, the chef instructor first explains and demonstrates each dish. the students take notes and ask questions. Then they have to duplicate what has been demonstrated. By independently preparing each dish, the students learn how to prepare it. The “creation” of the student is critiqued, and the instructor gives advices to improve it.


Online courses can make it easier for the student to get his course complete faster. It also allows the student to continue working while getting his or her education.

 

The program of the course includes:

  • History of the Jewish culinary tradition

  • The Kashrut

  • Menus for restaurants serving meat and menus for restaurants serving dairy products

  • Jewish Holidays traditional dishes 

  • Israeli breakfast 

  • Salads, Soups, Starters, Steaming, Deep frying, Desserts

  • Middle Eastern foo: Lebanese, Turkish, Iranian, Iraqi, and Yemenite dishes. 

  • Sephardi Jews culinary tradition

  • Ashkenazi Jews culinary tradition

  • Mizrahi Jews culinary tradition from North Africa, Moroccan, Egyptian

  • Ethiopian Jews culinary tradition

  • Arab culinary tradition

  • Druze culinary tradition

  • Balkan and Turkish influences incorporated in Israeli cuisine  

  • Iraqi dishes popular in Israel

  • Multi-ethnic food culture 

  • ngredients: fruits, vegetables, herbs, spices, pastes, sauces, …

  • Professional food presentation

  • Authentic flavors and aromas

  • Mastery of dishes

  • Cookware

  • Vegetarian cooking techniques

  • Vegan food 

  • Vegetarian food

  •  Organic foods 

  • Mediterranean diet

 

Module 1

4 days Seminar from Sunday evening to Friday morning: 50 hours 

Between Modules 

Studies and evaluation online and  first practical training of 2 weeks in a israeli restaurant .

Module 2

4 days Seminar from Sunday evening to Friday morning: 50 hours 

Between Modules 

Studies and evaluation online and  first practical training of 2 weeks in a israeli restaurant .

Module 3

15 days Seminar in summer: 150 hours. Exam at the end of the third seminar. And than registration and exam of the Tourism Ministry.

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+972/559403615

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ich-israel@outlook.com

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