- Forside
- International
- European fine dining basics
European Fine Dining Basic
Course information
Schools
Dates
8-19 June 2026
Qualifies as
Erasmus+ course
Level
Basic level
This course introduces students to the art of European fine dining with a special focus on Nordic culinary traditions. Through hands-on kitchen sessions, participants will explore both classic and modern approaches to fine dining, emphasizing taste balance, refined presentation, and sustainability.
Students will learn to prepare dishes inspired by sea, forest, and farmland using fresh, locally sourced, and seasonal ingredients. The course integrates sustainable practices and organic sourcing with the craft of modern gastronomy, helping students refine their sense of flavor, texture, and aesthetics.
Ideal for first-year culinary students seeking to strengthen their technical foundation and understanding of fine dining across Europe.
Topics covered
- Nordic cuisine and raw materials from sea, forest, and nature
- Artisan bread and appetizers with seaweed
- Using edible flowers in main courses
- Desserts inspired by Nordic ingredients
- European menu design and execution in practice
- Working with seasonal and locally sourced ingredients
- Fish, shellfish, and meat starters
- Pork and beef as main course elements
Learning Outcomes
- Prepare classic and modern European dishes using diverse techniques
- Assess and adjust dishes based on sensory quality
- Present food for both plate and platter service with fine-dining standards
- Apply sustainability and organic principles in kitchen practice
- Use professional culinary terminology in taste and texture evaluation
- Select ingredients based on sustainability and environmental considerations
- Work resourcefully and minimize waste in food production