- Forside
- International
- Nordic kitchen basics
Nordic Kitchen Basic
Two-week course for first-year students focusing on Nordic and European cuisine.
Course information
School
Economy
Course fee, standard price: 2400 EUR
Course fee, partnership price: 1800 EUR
Dates
June 22nd - July 10th 2026
Qualifies as
Erasmus+ course
Level
Basic level
This course provides an introduction to Nordic and European fine dining, focusing on sustainable sourcing, classic and modern techniques, and plating methods. Students will work with fresh, locally sourced ingredients to create refined dishes.
Participants will develop skills in dish preparation, taste assessment, and plating for both plate and platter service while incorporating sustainability and organic practices.
The course is ideal for first-year culinary students looking to refine their cooking techniques and explore the foundations of Nordic and European fine dining.
Topics covered
- Nordic kitchen, sourcing raw materials from sea, forest, and nature
- Bread and appetizers with seaweed
- Edible flowers and main courses
- Desserts with Nordic ingredients
- European cooking, designing a menu in practice
- Optimal use of seasonal ingredients
- Starters with fish, shellfish, and meat
- Pork and beef as main course
Learning Outcomes
- Prepare classic and modern dishes using multiple techniques
- Assess sensory quality and make taste adjustments
- Plate dishes for both plate and platter service
- Incorporate sustainability and organic principles in production
- Use professional terminology for sensory quality descriptions
- Choose ingredients based on sustainability and environmental footprint
- Produce resourcefully and minimize waste