ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
UG Culinary AcademyARS GUSTO • ONLINEARS GUSTO • ACADEMIC COLLECTION • 2026–2027
Academic and Learning Library
The public catalogue presents all 16 official subjects, thematic covers and brief annotations for scientific studies and learning resources. Every full file is protected by role and Director-granted access.
- Subjects
- 16
- Unique materials
- 98
- Formats
- DOCX • PDF
95 protected academic and professional resources
Original covers and brief annotations are public. Full-file access is granted by the Director to selected students, lecturers, employees, groups or programmes.
Loading catalogue…
Three protected scientific studies
Only modern thematic covers and brief annotations are public. Full scientific-study files are protected and open only with access granted by the Director.
16 subjects and their protected materials
2026–2027 academic year • annual programme — Levels I–IV
01Restaurant Management and Culinary MarketingDetails
- Programme/module
- Restaurant Management and Culinary Marketing
- Responsible lecturer
- Ekaterine Nadashvili
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials3confidential lecturer materials
02HoReCa Sector ManagementDetails
- Programme/module
- Restaurant Management and Culinary Marketing
- Responsible lecturer
- Ekaterine Nadashvili
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
0protected student materials0confidential lecturer materials1scientific study
03Hospitality IndustryDetails
- Programme/module
- Core Professional Programme
- Responsible lecturer
- Lecturer — to be confirmed
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
0protected student materials0confidential lecturer materials
04Culinary Marketing and Restaurant BrandingDetails
- Programme/module
- Culinary Marketing and Restaurant Branding
- Responsible lecturer
- Ekaterine Nadashvili
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
3protected student materials2confidential lecturer materials
05World Culinary History and GastrotourismDetails
- Programme/module
- World and Georgian Culinary History and Gastrotourism
- Responsible lecturer
- Nana Kobaidze
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
11protected student materials4confidential lecturer materials1scientific study
06Georgian Culinary History and GastrotourismDetails
- Programme/module
- Georgian Culinary History
- Responsible lecturer
- Nana Kobaidze
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
8protected student materials2confidential lecturer materials1scientific study
07HACCP and Food SafetyDetails
- Programme/module
- HACCP — Food Safety Management System
- Responsible lecturer
- Ekaterine Nadashvili
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
0protected student materials0confidential lecturer materials
08Food Costing and Menu EngineeringDetails
- Programme/module
- Restaurant Management Professional Module
- Responsible lecturer
- Ekaterine Nadashvili
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
0protected student materials0confidential lecturer materials
09Warehouse, Procurement and Inventory ManagementDetails
- Programme/module
- Restaurant Operations Professional Module
- Responsible lecturer
- Lecturer — to be confirmed
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
0protected student materials0confidential lecturer materials
10French Culinary ArtsDetails
- Programme/module
- Complete French Culinary Arts Course
- Responsible lecturer
- Lecturer — to be confirmed
- Co-lecturer/visiting specialist
- Fabrice Delbar — visiting brand chef and lecturer
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials3confidential lecturer materials
11Italian Culinary ArtsDetails
- Programme/module
- Complete Italian Culinary Arts Course
- Responsible lecturer
- Diego Buttiglione
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials0confidential lecturer materials
12Georgian Culinary ArtsDetails
- Programme/module
- Complete Georgian Culinary Arts Course
- Responsible lecturer
- Nino Skhirtladze
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials1confidential lecturer materials
13Asian Culinary ArtsDetails
- Programme/module
- Complete Asian Culinary Arts Course
- Responsible lecturer
- Mikheil Melikishvili
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials4confidential lecturer materials
14World Culinary ArtsDetails
- Programme/module
- Complete World Culinary Arts Course
- Responsible lecturer
- Nino Skhirtladze
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials4confidential lecturer materials
15Pastry ArtsDetails
- Programme/module
- Complete Bakery and Pastry Arts Course
- Responsible lecturer
- Lecturer — to be confirmed
- Co-lecturer/visiting specialist
- Fabrice Delbar; Ekaterine Nadashvili; Nino Skhirtladze; Diego Buttiglione; Larisa Bitadze; visiting specialists
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials4confidential lecturer materials
16Bakery and Bread ArtsDetails
- Programme/module
- Complete Bakery and Pastry Arts Course
- Responsible lecturer
- Nino Skhirtladze
- Academic year and level
- 2026–2027 academic year • annual programme — Levels I–IV
5protected student materials4confidential lecturer materials
ARS GUSTO • NINE-VOLUME SERIES
Chef's Encyclopedia
Nine volumes of culinary reading, each featuring a culinary work created at the Academy on its cover.
ARS GUSTO
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Chef's Encyclopedia
Volume IIWorld culinary arts
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Technical Cards (TTC)
Volume IIITechnique, technology and presentation
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Bakery Arts
Volume IVBread and bakery arts
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
French Patisserie
Volume VClassics and contemporary forms
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Patisserie • Trompe L’Oeil
Volume VIIllusion-style French desserts
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Dessert Technical Cards
Volume VIIPastry technique and precise recipes
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Restaurant Management & HACCP
Volume VIIIOperations, quality and food safety
ARS GUSTOARS GUSTO • CHEF'S ENCYCLOPEDIA
Rolls, Cookies & Recipes
Volume IXBaked goods and pastry recipes03 • PROTECTED ACCESS
The public catalogue and protected learning files are strictly separated
- No full scientific-study or learning-material file is public.
- Only original covers, titles and brief annotations are public.
- From the private panel, the Director grants access to selected students, lecturers, employees, groups or programmes.