{"id":11574,"date":"2022-02-22T11:13:15","date_gmt":"2022-02-22T11:13:15","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11574"},"modified":"2022-02-22T15:16:20","modified_gmt":"2022-02-22T15:16:20","slug":"kulinaris-muveszetek-maganiskolajaban-vendeglataskepzes-szakacskepzes-cukraszkepzes","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/kulinaris-muveszetek-maganiskolajaban-vendeglataskepzes-szakacskepzes-cukraszkepzes\/","title":{"rendered":"Pre\u010do m\u00e1 s\u00fakromn\u00e1 \u0161kola kulin\u00e1rskeho umenia vypredan\u00e9 kurzy - napriek mili\u00f3nov\u00e9mu \u0161koln\u00e9mu ?"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Odborn\u00e9 vzdel\u00e1vanie a pr\u00edprava v na\u0161ej krajine, vr\u00e1tane hotelierstva, pre\u0161li v\u00fdznamnou reformou. To viedlo k drastick\u00fdm zmen\u00e1m v \u017eivote in\u0161tit\u00faci\u00ed vzdel\u00e1vania dospel\u00fdch, podnikov a s\u00fakromn\u00fdch \u0161k\u00f4l. <\/h2>\n\n\n\n

Nov\u00fd syst\u00e9m sa v\u0161ak e\u0161te st\u00e1le vyv\u00edja a jeho pou\u017e\u00edvanie sa u\u010d\u00ed a\u017e teraz. <\/strong>\u0161tudentov a u\u010dite\u013eov. A zatia\u013e nem\u00e1me \u017eiadne sk\u00fasenosti s \u00farov\u0148ou pr\u00edpravy a zru\u010dnost\u00ed, ktor\u00e9 tento syst\u00e9m prinesie. <\/h3>\n\n\n\n

V \u010fal\u0161ej \u010dasti n\u00e1\u0161ho seri\u00e1lu sa pozrieme na to, ako sa transform\u00e1cia dotkla miest neform\u00e1lneho vzdel\u00e1vania dospel\u00fdch a do akej miery sa zmenilo ich poskytovanie vzdel\u00e1vania.<\/strong><\/h4>\n\n\n\n

S\u00fakromn\u00e1 \u0161kola s kurzami angli\u010dtiny a ma\u010far\u010diny<\/h2>\n\n\n\n

A Kulin\u00e1rsky in\u0161tit\u00fat Eur\u00f3py<\/strong><\/a> za\u010dala pred piatimi rokmi ako s\u00fakromn\u00e1 \u0161kola - vysvetlil Endre B\u00e9ky, ved\u00faci CIE.<\/strong>  Ich hist\u00f3ria v\u0161ak nie je bezprecedentn\u00e1, preto\u017ee \u0161kola varenia Maki Food bola pred p\u00e4tn\u00e1stimi rokmi jedn\u00fdm z prv\u00fdch miest v krajine, kde sa z\u00e1ujemcovia o gastron\u00f3miu mohli nau\u010di\u0165 kuch\u00e1rske zru\u010dnosti v jedine\u010dn\u00fdch kurzoch varenia otvoren\u00fdch pre v\u0161etk\u00fdch. V posledn\u00fdch rokoch v\u0161ak z\u00e1ujem o gastron\u00f3miu vzr\u00e1stol nato\u013eko, \u017ee pred piatimi rokmi za\u010dali pon\u00faka\u0165 akreditovan\u00e9 odborn\u00e9 kurzy. Aj to sa v\u0161ak muselo zmeni\u0165 kv\u00f4li zmen\u00e1m v syst\u00e9me odborn\u00e9ho vzdel\u00e1vania.<\/p>\n\n\n\n

\u201ePo zru\u0161en\u00ed odborn\u00e9ho vzdel\u00e1vania OKJ sa profesie uveden\u00e9 v registri povolan\u00ed, ako napr\u00edklad kuch\u00e1r a cukr\u00e1r, m\u00f4\u017eu realizova\u0165 len v r\u00e1mci \u0161t\u00e1tneho syst\u00e9mu, v \u0161kolskom vzdel\u00e1van\u00ed. Tak\u017ee teraz m\u00f4\u017eeme pon\u00faka\u0165 vzdel\u00e1vanie v akreditovan\u00fdch podprofesi\u00e1ch pomocn\u00fd kuch\u00e1r a pomocn\u00fd cukr\u00e1r,\u201d vysvetlil ved\u00faci in\u0161tit\u00facie.<\/p>\n\n\n\n

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Foto: https:\/\/culinaryinstituteofeurope.com\/<\/figcaption><\/figure>\n\n\n\n

Endre B\u00e9ky tie\u017e uviedol, \u017ee ich in\u0161truktormi s\u00fa renomovan\u00ed medzin\u00e1rodn\u00ed a n\u00e1rodn\u00ed \u0161\u00e9fkuch\u00e1ri a cukr\u00e1ri, od ktor\u00fdch m\u00f4\u017eu \u0161tudenti z\u00edska\u0165 najvy\u0161\u0161iu \u00farove\u0148 gastronomick\u00fdch vedomost\u00ed v Kulin\u00e1rskom in\u0161tit\u00fate Eur\u00f3py.<\/p>\n\n\n\n

Dva 600-hodinov\u00e9 semestr\u00e1lne kurzy kulin\u00e1rskeho umenia a jeden 600-hodinov\u00fd semestr\u00e1lny kurz cukr\u00e1rskeho umenia pre dospel\u00fdch zah\u0155\u0148aj\u00fa teoretick\u00e9 aj praktick\u00e9 hodiny, ktor\u00e9 umo\u017e\u0148uj\u00fa pokro\u010dil\u00fa pr\u00edpravu jed\u00e1l. Ich rozsah siaha od z\u00e1kladn\u00fdch techn\u00edk varenia a pe\u010denia a\u017e po s\u00fa\u010dasn\u00e9 medzin\u00e1rodn\u00e9 trendy.<\/p>\n\n\n\n

Pre koho s\u00fa ur\u010den\u00e9 kurzy cukr\u00e1rov a kuch\u00e1rov?<\/strong><\/h2>\n\n\n\n

V\u00edtan\u00ed s\u00fa uch\u00e1dza\u010di, ktor\u00ed u\u017e pracuj\u00fa v oblasti gastron\u00f3mie a chc\u00fa sa \u010falej vzdel\u00e1va\u0165 bez toho, aby museli cestova\u0165 do zahrani\u010dia. Mnoh\u00ed sa prihlasuj\u00fa, preto\u017ee pl\u00e1nuj\u00fa zalo\u017ei\u0165 alebo rozv\u00edja\u0165 podnikanie v oblasti gastron\u00f3mie. Poz\u00fdvaj\u00fa v\u0161ak aj \u201cnad\u0161en\u00fdch amat\u00e9rov\u201d, ktor\u00ed si chc\u00fa systematizova\u0165 a zlep\u0161i\u0165 svoje zru\u010dnosti. S n\u00e1rastom dom\u00e1ceho pe\u010denia a zdravej v\u00fd\u017eivy v posledn\u00fdch rokoch sa \u010doraz viac \u013eud\u00ed venuje vareniu pre svoje rodiny. Okrem toho je tu ve\u013ek\u00e1 skupina \u013eud\u00ed z in\u00fdch oblast\u00ed, ktor\u00ed sa chc\u00fa nau\u010di\u0165 nov\u00e9 remeslo, ktor\u00e9 sa m\u00f4\u017ee dobre uplatni\u0165 na trhu pr\u00e1ce.<\/p>\n\n\n\n

U\u010dite\u013esk\u00fd zbor<\/h2>\n\n\n\n

Medzin\u00e1rodn\u00fd pedagogick\u00fd zbor Culinary Institute of Europe vedie \u0161\u00e9fkuch\u00e1r Maki Stevenson, ktor\u00fd m\u00e1 dvan\u00e1s\u0165ro\u010dn\u00e9 sk\u00fasenosti s v\u00fdu\u010dbou. Niektor\u00ed z t\u00fdchto odborn\u00edkov maj\u00fa bohat\u00e9 sk\u00fasenosti zo zahrani\u010dia, v s\u00fa\u010dasnosti s\u00fa hviezdnymi kuch\u00e1rmi v renomovan\u00fdch n\u00e1rodn\u00fdch re\u0161taur\u00e1ci\u00e1ch alebo ved\u00fa \u00faspe\u0161n\u00e9 cukr\u00e1rne.<\/p>\n\n\n\n

U\u010debn\u00e9 osnovy a trendy<\/h2>\n\n\n\n

S\u00fakromn\u00e1 \u0161kola vyu\u010duje pod\u013ea vlastn\u00fdch u\u010debn\u00fdch osnov, pri\u010dom sa zameriava na kvalitn\u00e9 stolovanie a neust\u00e1le sleduje trendy. A \u010do rob\u00ed ich kurzy e\u0161te v\u00fdnimo\u010dnej\u0161\u00edmi, je to, \u017ee Kulin\u00e1rsky in\u0161tit\u00fat Eur\u00f3py <\/a>je jedinou s\u00fakromnou \u0161kolou v sektore stravovania v Ma\u010farsku, ktor\u00e1 pon\u00faka kurzy angli\u010dtiny. A \u010do m\u00f4\u017ee by\u0165 lep\u0161\u00edm ukazovate\u013eom kvality ako skuto\u010dnos\u0165, \u017ee hoci v tejto krajine existuje mnoho bezplatn\u00fdch odborn\u00fdch kurzov v oblasti gastron\u00f3mie, kurzy Culinary Institute of Europe s\u00fa vypredan\u00e9 a te\u0161ia sa mimoriadnej ob\u013eube cudzincov, a to aj napriek \u0161koln\u00e9mu vo v\u00fd\u0161ke st\u00e1tis\u00edcov \u010di dokonca mili\u00f3nov eur.#<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Jelent\u0151s reformon esett \u00e1t a szakk\u00e9pz\u00e9s haz\u00e1nkban, \u00edgy a vend\u00e9gl\u00e1t\u00e1st \u00e9rint\u0151 is. Ez drasztikus v\u00e1ltoz\u00e1sokat eredm\u00e9nyezett a feln\u0151ttk\u00e9pz\u0151 int\u00e9zm\u00e9nyek, v\u00e1llalkoz\u00e1sok, mag\u00e1niskol\u00e1k \u00e9let\u00e9ben. Az \u00faj sziszt\u00e9ma kialak\u00edt\u00e1sa azonban m\u00e9g nem z\u00e1rult le, \u00e9s m\u00e9g csak most tanulj\u00e1k a rendszert a di\u00e1kok \u00e9s a tan\u00e1rok. Arr\u00f3l pedig egyel\u0151re nincs tapasztalat, hogy milyen felk\u00e9sz\u00fclts\u00e9g\u0171 \u00e9s tud\u00e1s\u00fa di\u00e1kokat bocs\u00e1t<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":11578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[255],"tags":[],"class_list":["post-11574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trendek"],"yoast_head":"\nMi\u00e9rt fut telth\u00e1zas kurzusokkal - a milli\u00f3s tand\u00edj dac\u00e1ra-, a kulin\u00e1ris m\u0171v\u00e9szetek mag\u00e1niskol\u00e1ja ? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A Culinary Institute of Europe feln\u0151tteknek sz\u00f3l\u00f3 k\u00e9pz\u00e9sei: a cukr\u00e1sz- \u00e9s szak\u00e1csk\u00e9pz\u00e9s. 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