• 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 ingredientsStarters with fish, shellfish, and meat
• Pork and beef – main course

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.