Guide to UG Culinary Academy "Ars Gusto".
for the English-speaking sector
"The way to quickly find employment in the field of hospitality and HoReCa sector - the Culinary Academy of "Georgia University" passes through "Ars Gusto"..."
Cooks of UG Culinary Academy "Ars Gusto"
The first vocational school for cooks opened in England in the 19th century. Since then, culinary schools have been established in different countries around the world. The University of Georgia Culinary Academy, 'Ars Gusto,' was founded on June 6, 2023, with the goal of bringing European culinary education to Georgia. Our academy invites not only Georgian residents but also foreigners living abroad who are interested in the art of cooking—whether they are amateurs seeking professional education or already employed in the gastronomy field.
Our academy graduates master the art of world cooking through comprehensive academic courses, general education, and master classes. 'Ars Gusto' stands as the sole culinary hub in Transcaucasia where aspiring chefs can study in Georgian, English, and French languages.
Our students undergo comprehensive training in the art of cooking, drawing from the expertise of chefs, confectioners, bakers, and restaurant management authorities. Our programs integrate proven methodologies from the world's leading culinary universities, adhere to HACCP standards, and fully comply with the requirements set by the Georgian education system.
Under the guidance of leading Georgian and international specialists—including chefs, pastry chefs, restaurateurs, sommeliers, business managers, nutritionists, agro-specialists (with a focus on meat, dairy, and greenhouse seedlings), and researchers of gastronomic culture—students will develop their culinary skills.
Through master classes led by Georgian and international chefs, students immerse themselves in the real culinary world. They will gain insights into farming practices and learn about each ingredient from greenhouse to plate.
Our advanced culinary school is fully equipped with state-of-the-art gastronomic equipment and inventory, utilizing modern technologies. We provide access to computer equipment, greenhouses, world-leading scientific literature, and an electronic learning library, ensuring continuous and comprehensive learning and education. Each specialized training program includes multiple levels of courses.
In addition to students, gourmets, amateurs, and professional cooks, confectioners, and pastry specialists can participate in our 1-week, 1- and 3-month short master classes and certificate courses in specific disciplines. They can also master the basics of cooking within 6 months. During the monthly courses, participants progress through 3 levels in cooking, restaurant management, confectionery, and pastry arts. Upon completing the full 12-month course, they emerge as highly sought-after specialists in the culinary job market, often achieving positions as sous-chefs or chefs.
A complete beginner aspiring to become a highly paid and popular chef, chef-baker, pastry chef, restaurateur, or culinary researcher-blogger must complete a rigorous 1-year intensive certificate course spanning 4 levels. It's noteworthy that unlike other culinary academies in Transcaucasia, professional cooks, confectioners, bakers, and restaurateurs can attain levels 5, 6, and 7 qualifications exclusively at our academy.
Our UG Culinary Academy is Georgia's first comprehensive culinary school, offering world-standard European and American culinary education. Established on June 6, 2022, under the School of Arts and Humanities at the University of Georgia, 'Ars Gusto' welcomed its inaugural students on October 4, 2022. 94% of our graduates are employed in top hotels and restaurants within the HoReCa sector, while six percent have launched their own businesses.
The syllabus for any full vocational certificate course includes mandatory theoretical (20-30%) and practical (70-80%) components. Students will receive theoretical knowledge combined with practical work, typically scheduled for 3 or 4 days a week, 4 to 5 hours per day, over a period of 12 months.
Alongside their studies, students will engage in training practice followed by internships before employment in catering facilities and partner companies of the University of Georgia. They will develop professional skills and gain comprehensive knowledge of the entire food production cycle—from selecting raw materials to creating final, original dishes.
Why do people choose the "Arsgusto" Culinary Academy of the "University of Georgia"?
The academy's management team, along with consultants and specialists from Georgia and abroad, processes syllabi, training programs, modules, and literature in Georgian, English, and French languages.
Volume and duration of different professional qualification programs:
1-year professional courses in Georgian and English language sectors:
1. "Complete Cookery",
2. "Complete course of cooking and restaurant management",
3. "Pastry and Bakery Art and Restaurant Management."
4. "Complete vegetarian and vegan cooking course"
5. "A full course of Asian and Japanese cooking (kitchen, pastry, restaurant management);
6. "Complete Culinary" training course for professionals
The courses consist of several study programs and modules.
After completing the full courses, according to the accumulated credits and examination marks, the graduate will be awarded the following qualification:-
1. Demi-chef (cook, confectioner, chef);
2. Chef de partie (cook, confectioner, cook);
3. Sous-chef (cook, confectioner, cook);
4. Brand-chef (cook, confectioner, cook);
5. Sous or brand-chef-cook-confectioner-baker-restaurateur ("complete cooking");
Each vocatioanal course in Georgian and English spans four levels, totaling 12 months of study. This includes 10 months at our Tbilisi campus, followed by 2 months of summer school and/or practical work in cafes and restaurants throughout the year. The program is structured with a volume of 48 credits.
Prerequisite for admission to the programs: general basic education;
Acceptance procedure: based on interview;
Prerequisite for admission to the programs: professional (culinary) basic education;
Admission procedure: based on interview, test and culinary test;
Prerequisite for admission to the programs: complete general education, professional basic culinary education;
Admission procedure: interview, testing in general skills and practical professional exam.
Prerequisite for admission to programs consisting of the first, second and third levels: basic general education;
Acceptance procedure: Interview;
The prerequisites for admission to vocational programs at the fourth, fifth, and sixth levels include completion of general education and professional basic culinary education.
Admission procedure: interview, testing in general skills and practical professional exam;
Heads and lecturers of UG Culinary Academy "Ars Gusto":
Our academy boasts highly qualified lecturers, including cooks, confectioners, chefs, researchers, and restaurateurs with extensive experience in the HoReCa sector in Georgia and abroad. Students are taught the art of world cooking, with regular masterclasses conducted by renowned professionals such as Frenchman Ismael Ouanani, Italian brand-chef Enzo Neri, and Spanish and Portuguese brand-chefs, along with chefs from Radisson Blu Iveria Hotel Tbilisi and Holiday Inn Tbilisi.
The head of the pastry art department is Anna Vardiashvili-Tsuleiskiri, a brand-chef of 5-star hotels in Georgia and the Czech Republic with 25 years of experience, who will teach students the following modules:
1. Classic confectionery, cakes, marzipan, chocolate art, cup desserts and charoset'
2. A full course of French pastry art;
3.Tea Tutashvili, with 30 years of experience as a professional baker, serves as the Head of the Bread/Cake Art Department and programs at UG Culinary Academy 'Ars Gusto'. She is also a lecturer and the manager of the confectionery department at Radisson Blu Iveria Hotel, Tbilisi, specializing as a chef-confectioner-baker.
Head of the Department and Programs of World and Georgian Culinary History and Gastronomic Tourism Department and Researcher - Nana Kobaidze;
Giorgi Lysenko, a brand-chef with extensive experience in popular Asian restaurants in Georgia, heads the Asian and Japanese Culinary Department.
Inga Khomeriki, a highly qualified brand-chef with 35 years of experience, leads the Georgian and European Culinary Department. She also serves as the brand-chef for several 5-star hotels, restaurants, and cafeterias.
"Ars Gusto," the Culinary Academy of the University of Georgia, is led by Executive Director (CEO) and lecturer Ekaterine Nadashvili. She is the author of the following academic programs:
A full professional training course in any of the above disciplines includes 4 levels (first, second, third, and fourth) and 3 levels (fifth, sixth, and seventh).
Career opportunities for graduates:
After completing the certification program at any level of the Culinary Academy, individuals can pursue employment in the HoReCa sector and hospitality industry. The culinary and gastronomic fields encompass a wide range of skills, techniques, technologies, and theoretical knowledge that graduates will master upon completing the Culinary Academy.
The qualification level for each module of "Complete Culinary" includes 48 credits and includes the following subjects:
While studying the full courses in world pastry, culinary arts, baking, or restaurant management, students have the option to choose an additional minor course in cooking.
Honors students in the fifth, sixth, and seventh levels will study and reside at Kuliani Academy's Fasanauri campus during the summer school. Students in these courses who opt for a minor subject will specifically learn about authentic Georgian cuisine and the butchery profession at the Pasanauri summer school.
Depending on the technical capabilities and features available, learning at our academy can be conducted through various methods, incorporating tried and tested topics, techniques, methodologies, and practical courses mentioned earlier. Each level of our academy's full course spans 12 months, with credits distributed accordingly. The curriculum is developed using proven methods from leading culinary schools, universities, and colleges worldwide. Courses in baking, pastry, restaurant management, and culinary arts are categorized by level, alongside specific short-term master classes and minor programs.
In addition to the main courses, students will participate in minor courses, summer school programs, and internships during their studies at our partner hotels, restaurants, cafes, and hypermarkets. These include "Hilton Garden Inn" - Tbilisi, "Radisson Blu Iveria" - in "Radson Beach", "Keto da Kote", "Aquamarine", and "Goodwill". During these experiences, students will primarily engage in practical work (70%) while also gaining theoretical knowledge (30%).
"Ars Gusto" Culinary Academy at the University of Georgia announces admissions four times a year for certificate courses in chef, confectioner, baker, cook-restaurateur, pastry-restaurateur, baker-restaurateur, restaurateur, and vegetarian-vegan specialties.
The duration of each certificate professional course is 12 months, with an additional 2 months dedicated to training practice in professional institutions alongside the studies.
Course intensity and duration: three times a week for 5 hours; or 4 times a week - for 4 hours.
12 students study in any group.
Tuition fee:
The cost of any 1-year full vocational course in a foreign language (English, French) is 3000 dollars equivalent in national currency (GEL). Payment can be made in 3 or 4 stages. In the case of a single payment, the cost is equivalent to 2700 dollars in national currency (GEL).
The cost of any 9-month full vocational course in a foreign language (English, French) is 2000 dollars equivalent in national currency (GEL). Payment can be made in 3 stages. The course comprises 36 credits.
The cost of any 6-month full amateur course in a foreign language (English, French) is 2000 dollars equivalent in national currency (GEL). Payment can be made in 2 stages. The course comprises 24 credits.
In the Georgian language sector, the cost of any 3-month complete amateur course is 1500 dollars equivalent in national currency (GEL). Payment can be made in 2 stages. The course comprises 12 credits.
Students and employees of the "University of Georgia" receive a 10 percent discount on the cost of education. After paying the first 20% of the total cost upfront, they can pay the remainder on a monthly basis at the beginning of each subsequent month.
The following will benefit from an additional 5% discount: members of large families and socially vulnerable families, single mothers, disabled persons and representatives of one family;
Upon completion of studies, a certificate confirming the relevant qualifications will be issued;
During the study period, students are required to maintain orderliness, adhere to hygiene norms, follow the code of ethics, and comply with internal regulations. They must attend lectures, complete assignments given by the lecturer or pedagogue in each subject, pass tests or exams, and achieve a positive grade in each course, training, learning practice, and internship provided by the program (if applicable).
According to the courses, intermediate exams will be held 3 or 4 times a year, with testing occurring 9 times annually, and a final exam conducted once per year.
The student's knowledge will be evaluated using a 100-point system. Assessment in each subject includes various components such as technology/technique, structure, presentation, taste, adherence to sanitary-hygienic norms, attendance, and behavioral skills.
One credit represents 25 academic hours of student learning. Throughout the study process, a student must accumulate 45 to 48 credits across all subjects.
To receive credit, the educational activities of a professional student within the theory component include attending lectures or participating in working groups, independent study (including completing tasks), and preparing for and passing exams. Within the practical component, activities include attending lectures, participating in team and individual practical studies, and passing practical exams.
Assessment of vocational student achievements:
5 types of positive evaluation:
(A) Excellent – 91% or more of the maximum evaluation;
(B) Very good – 81-90% of the maximum evaluation;
(C) Good – 71-80% of the maximum evaluation;
(D) Satisfiable– 61-70% of the maximum evaluation;
(E) Sufficient– 51 –60% of the maximum evaluation;
(FX) Failed – scoring between 41% to 50% of the maximum grade, indicating that the student requires additional effort to pass and is permitted to take one additional exam through independent study.
(F) Failed – scoring 40% or less of the maximum grade, indicating that the professional student's work is insufficient, and they must retake the subject.
A. Midterm assessment;
B. Evaluation of the completed asignment (only in the case of a theoretical subject);
B) Final exam evaluation.
5. A professional student has the right to retake the final exam if they receive a negative grade, provided it is done within at least 10 days.
Dates for exams, evaluations, and assignments are scheduled by the lecturer in coordination with the administration. Students will receive notifications of these dates at least 1 week in advance.
The student must get a positive grade in each subject/course/training provided by the program. The evaluations will be attached to the certificate as an appendix. During the negative assessment, a notification is issued that the mentioned person was listening to lectures;
In professional courses, a certificate will not be issued in the following circumstances: arbitrary termination of studies, failure to complete assignments, absence from tests, missing 30 academic hours of lectures in a semester without valid reason, and failure to participate in mid-term and final exams or course work. If a student arbitrarily stops attending the course or repeatedly misses lectures without valid reason, a one-time notice will be issued stating their enrollment in the Culinary Academy "Ars Gusto".
Learn at Ars Gusto, the top university culinary academy among private institutions in the southern region, and secure your career through us! Choose your specialization and gain a European education!
"Learn and create the recipe of your life, because studying with us is sweet and delicious from root to tip."
Applicants wishing to register should send their CV and cover letter by e-mail to the following address:
Alternatively, submit your details to the administration of Ars Gusto Culinary Academy at University of Georgia, located at Mirian Mepe Str. 21, Didi Digomi, Tbilisi.
In case of additional questions, call us or write to us:
Tel: (+995) 599 72 25 60, Tbilisi, or contact us on Facebook Messenger.
Address: Didi Digomi, Mirian Mepe Str. # 21
The first 25%, 33%, or 50% of the tuition fee must be transferred to the bank account specified in the contract within 3 working days after signing the contract, as well as within the terms and periods outlined in the contract.
Requisites will be provided to you on the day of signing the contract. Acceptance of documents and registration will continue until all groups are fully filled.
Address of Web-Site:
https://ug.edu.ge/ge/ars-gusto
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