The Academy's Official Guide

PRACTICE • HERITAGE • GLOBAL STANDARDS

UG Culinary Academy Ars Gusto is a centre for professional culinary education combining practical training, academic knowledge, research into Georgia's gastronomic heritage and international expertise. The Academy prepares cooks, pastry chefs, bakers, restaurateurs and future HoReCa managers.

Our core promise — students learn not merely to reproduce recipes, but to understand ingredients, master techniques, plan processes, ensure safe production, think financially and present products professionally.

I.1. Mission

To study, preserve and promote Georgia's culinary heritage at an academic level while equipping students with modern international techniques, technologies and management knowledge for competitive careers in Georgia and abroad.

I.2. Vision

Ars Gusto is developing a culinary education hub where tradition and innovation form one coherent system, cultivating thoughtful, responsible and creative professionals.

I.3. Core Values

• Quality — clear standards and continuous development.

• Practice — immediate application in a professional kitchen.

• Safety — HACCP, hygiene and responsible production.

• Heritage — research into Georgian flavours and regional traditions.

• International outlook — links with European schools and global HoReCa.

• Ethics — discipline, shared responsibility and respect.

2022 — UG Culinary Academy Ars Gusto was established on 6 June, initiated by the University of Georgia and managed by Media House. The first students enrolled that year.

2023 — Programmes in French techniques and authentic Italian cuisine were introduced, alongside the original television project “The First Chef” and visiting masterclasses.

2024 — Structured cooperation began with the Embassy of Italy in Georgia, including Italian Cuisine Week masterclasses and authentic product presentations.

2025 — Visiting Italian chefs, ALMA representatives and Michelin-starred professionals became increasingly involved.

2026 — An official Memorandum of Understanding was signed with ALMA – Scuola Internazionale di Cucina Italiana.

The story continues — programmes and partnerships are updated every year in line with the real needs of the industry.

III.1. Official Partnership with ALMA

In 2026 Ars Gusto signed an MoU with ALMA. The partnership provides access to an international education platform, exchange opportunities, intensive training and specialised programmes. High-achieving students may continue their studies and professional development in Italy.

Direct international access — the partnership with ALMA gives students access to international educational and professional opportunities.

ALMA is based in Italy's Food Valley near Parma, in the historic Reggia di Colorno, with training kitchens, pastry and bakery laboratories, a wine academy, restaurants and a specialist library of more than 12,000 volumes.

III.2. Exchange Programmes

• Study in an authentic Italian environment;

• International masterclasses and European professional networks;

• Study and practical-training opportunities in Italy for high achievers.

III.3. Embassy of Italy in Georgia

Cooperation includes Weeks of Italian Cuisine, professional masterclasses, cultural meetings and product presentations.

III.4. Michelin-Starred Chefs

Stefano Scarso, Daniela Antoniotti, Salvatore La Ragione and other Italian, French, Spanish and Portuguese specialists.

Learning outcome — graduates acquire the practical, technological and managerial foundations required to work independently and pursue further specialisation.

IV.1. International network — ALMA, visiting European chefs and direct professional contact.

IV.2. Practice-based learning — individual and team work across the full production cycle.

IV.3. Integrated ecosystem — culinary, pastry, bakery, management, menu engineering, costing, marketing and HACCP.

IV.4. Multilingual teaching — Georgian and English study tracks; French culinary arts is taught as a programme module.

IV.5. Modern infrastructure — professional kitchens, individual equipment, digital resources and field-based practice.

IV.6. Career-connected education — internships, industry meetings and real projects.

V.1. Full Culinary Arts — a full integrated professional programme

• 12-month professional • 4 levels • 48 credits — Georgian track USD 2,750; foreign-language track USD 3,350 equivalent in GEL.

• 9-month professional • 3 levels • 36 credits — Georgian USD 2,350; foreign-language USD 2,850.

• 6-month amateur • 2 levels • 72 lectures — Georgian USD 2,000; foreign-language USD 2,500.

• 3-month amateur • 1 level • 36 lectures — Georgian USD 1,700; foreign-language USD 2,000.

Fees are denominated in the USD equivalent and paid in GEL. Foreign-language availability is confirmed during admissions.

V.2. Core content

Georgian, Italian, French, Asian and world cuisines; French pastry, tarts, entremets, cakes and verrines; artisan and Georgian bakery arts; HACCP, inventory, menu engineering, finance and HR; marketing, PR, digital platforms and AI; gastronomy history and tourism.

V.3. Professional Pastry & Bakery — classic and contemporary technique, chocolate, creams, sponge bases, French desserts, laminated/yeast dough and artisan bread.

V.4. Restaurant Management — a nine-month modular programme for HoReCa business management.

V.5. Alphabet of Culinary Arts — for learners under 14.

V.6. Choose 3/6 months for foundation, 9/12 months for a career pathway, a one-month intensive for enthusiasts, or Alphabet of Culinary Arts for learners under 14.

The syllabus is modular: each module combines knowledge, practical technique, independent assignments and measurable outcomes.

VI.1. Culinary Science — French/world techniques; Georgian complete course; meat, poultry and fish; molecular cuisine; vegetarian and special-diet cookery.

VI.2. Pastry & Bakery — classics and French pastry; chocolate and decoration; laminated, shortcrust, yeast and choux doughs; artisan, sourdough and gluten-free breads; Georgian products.

VI.3. Management & HoReCa — HACCP; technical cards, costing and menu engineering; procurement, inventory and waste; finance, HR and operations; marketing and digital tools.

VI.4. Farm to Table — provenance, seasonality, storage, dairy, greenhouse practice, preservation, Georgian agriculture and gastronomic tourism.

VI.5. One-Month Intensive — 81+ recipes, maximum 12 students

Cheesecakes; mousses; Swiss rolls; cakes; genoise, Joconde, dacquoise and chiffon; classic creams; cakes and cookies; Pavlova, tiramisu, choux and éclairs; entremets, mirror glaze, Trompe-l'œil, macarons and tarts; baguette, ciabatta, focaccia and sourdough; enriched Georgian products, filled pastries, buns and doughnuts.

VII.1. Balance — core professional programmes generally combine 80% practical training with 20% theory. Other formats are adapted to each programme's purpose and duration. Students work individually and in small teams, plan processes and receive specific feedback.

VII.2. Methods — demonstration; individual/team assignments; culinary simulation; problem-based learning; seminars, research and projects; visiting-chef masterclasses; digital tools and AI; field and Farm to Table learning.

VII.3. Environment — Tbilisi Campus at 21 Mirian Mepe Street; Pasanauri Agro-Campus; e-library and video resources; programme-specific individual equipment.

VII.4. Schedule — standard format: four days per week, four to five hours per day; alternative format: three days per week, five to six hours per day. Morning, afternoon and evening groups open according to admissions demand in Georgian and foreign-language tracks.

Assessment is continuous and multi-component.

VIII.1. Components

• Practical skills — 40%: technique, organisation, structure, flavour and presentation.

• Theoretical knowledge — 20%.

• HACCP and hygiene — 10%.

• Midterm examination — 15%.

• Attendance and conduct — 15%.

VIII.2. Scale

A 91–100 Excellent; B 81–90 Very Good; C 71–80 Good; D 61–70 Satisfactory; E 51–60 Sufficient; FX 41–50 one resit permitted; F 0–40 subject must be retaken.

VIII.3. Credits — one credit equals 25 clock hours. The one-year programme carries 48 credits; shorter programmes are proportional.

VIII.4. Certification — successful completion of continuous, midterm and final components leads to a bilingual certificate; professional programmes include a supplement.

IX.1. 98% Graduate Employment Rate

According to the Academy's periodically updated internal data, 98% of graduates are professionally employed or developing their own activity. This figure is administrative data reported by the Academy and is not an independent employment study. Practice-based education, internships, industry links and targeted career development support these outcomes.

IX.2. Complete cycle — selection and receipt → storage → primary preparation → processing → presentation → food-cost and quality assessment → safe storage or disposal.

IX.3. Careers — cook, demi-chef, chef de partie, sous-chef; pastry chef; baker; restaurant manager; food technologist/cost controller; HoReCa marketing specialist; gastronomic-tourism researcher or blogger; entrepreneur.

IX.4. Competencies — technological sequences; evaluation of flavour and presentation; food safety; technical cards, costing and menus; teamwork, time and pressure; complete product planning; professional communication and digital tools.

Ekaterine Nadashvili — CEO, lecturer, restaurateur and Head of Original Academic Programmes.

Zviad Amiridze — Director of Media House and Director of UG Culinary Academy Ars Gusto.

Nana Kobaidze — Academic Affairs Officer; lecturer in World and Georgian Culinary History and Gastrotourism; culinary researcher.

Nino Skhirtladze — Head of Programmes and Administration, Brand Chef and lecturer.

Diego Buttiglione — Visiting Italian Brand Chef and Head of Italian Culinary Arts.

Mikheil Melikishvili — Lecturer in Asian and Japanese culinary arts; Sous Chef at Umami Asian Restaurant, Radisson Blu Iveria (Silk Road Group).

Fabrice Delbart — Visiting French Brand Chef and lecturer in French culinary arts.

Visiting specialists — Ismael Ouanani, Enzo Neri, Stefano Scarso, Daniela Antoniotti, Salvatore La Ragione and leading HoReCa professionals.

XI.1. Requirements — basic education and admissions interview for foundation programmes; prior culinary education, interview, aptitude test and practical examination for advanced levels; parental consent for Junior Chef.

XI.2. Registration

1. Prepare a CV, motivation letter and proof of identity.

2. Apply at info@arsgusto.ge or through the online form.

3. Complete the interview/test/practical stage required by the programme.

4. Sign the agreement and payment schedule.

5. Submit final documents and proof of payment.

XI.3. Payment and discounts — tuition follows the contractual schedule; a 5% discount applies to full one-off payment. Any social or individual concession is determined only by a written agreement approved by the CEO. Tuition is denominated in USD equivalent and paid in GEL at the applicable National Bank rate.

XI.4. Responsibilities — internal rules and ethics; attendance; assignments and examinations; safety; respect; a passing result in every compulsory component.

Certificate requirement — a certificate is not issued in cases of systematic non-completion, disregarded examinations, substantial unjustified absence or a failed compulsory component.

XI.5. Official communication takes place by email and programme communication groups.

Applications remain open until groups reach capacity. Places are limited.

Email — info@arsgusto.ge

Telephone / WhatsApp — +995 599 72 25 60

Address — 21 Mirian Mepe Street, Didi Dighomi, Tbilisi, Georgia

Google Maps — UG Culinary Academy Ars Gusto

Official website — arsgusto.ge

UG institutional profile — ug.edu.ge/en/ars-gusto

Facebook — UG Culinary Academy • Ars Gusto

Instagram — @ug_arsgusto

TikTok — @arsgusto

CREATE THE RECIPE FOR YOUR LIFE — learn, practise and grow.