{"id":44040,"date":"2025-02-19T00:15:26","date_gmt":"2025-02-18T23:15:26","guid":{"rendered":"https:\/\/wtol-academy.nl\/courses\/svh-gastronomy\/"},"modified":"2025-12-18T13:18:14","modified_gmt":"2025-12-18T12:18:14","slug":"svh-gastronomy","status":"publish","type":"page","link":"https:\/\/wtol-academy.nl\/en\/courses\/svh-gastronomy\/","title":{"rendered":"SVH Gastronomy"},"content":{"rendered":"\t\t
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FOOD | WINE | HOSPITALITY<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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SVH Gastronomy <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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PROGRAM<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The SVH Gastronomy qualification is the ultimate opportunity for ambitious and passionate professionals to take their culinary skills to the next level. With this intensive course, you are guaranteed a solid foundation and broad knowledge of the gastronomic world. <\/p>\n

A rich learning experience
This program offers a rich learning experience in which every facet of the profession is covered. From preparing the most refined dishes to combining flavours and textures. Every detail is carefully examined, allowing you as a specialist to strive for perfection. The SVH Gastronomy qualification uniquely combines practical and theoretical education. You will not only learn the tricks of the trade in the kitchen but also explore the history of gastronomy and the influence of different cultures on our culinary traditions <\/p>\n

Our top instructor
The lessons are led by Edo Kruidering. He is passionate about sharing his knowledge and experience with you, helping you grow into a true gastronome. <\/p>\n

Schedule and lesson days<\/b><\/p>\n

Lesson 1: 23 March 2026:<\/b><\/div>\n
Morning: \u2018Every nook and cranny of the flavour profile<\/div>\n
Afternoon: \u2018Product Knowledge 101′<\/div>\n

Lesson 2: 30 March 2026<\/b><\/div>\n
Morning<\/em>: Preparation Methods & Sauces<\/div>\n
Afternoon<\/em>: \u2018Vegetarian & Vegan Wonders<\/div>\n

Lesson 3: 6 April 2026<\/b><\/div>\n
Morning<\/em>: Shellfish & Crustaceans \u2018Fruit de Mer’<\/div>\n
Afternoon<\/em>: Fish \u2018From Freshwater to Saltwater’<\/div>\n

Lesson 4: 13 April 2026<\/strong><\/div>\n
Morning<\/em>: \u2018Meat in all shapes and sizes<\/div>\n
Afternoon<\/em>: Game & Poultry<\/div>\n
Lesson 5: 20 April 2026<\/strong>
Kaasfort Amsterdam: Guided tour followed by a cheese and wine tasting. <\/div>\n

Lesson 6: 27 April 2026<\/strong><\/div>\n
Morning<\/em>: Sweets.<\/div>\n
Afternoon: 6-course menu with selected wine and food pairings<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For whom?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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If you wish to complete the qualification with an exam, you must hold a Level 3 diploma. Proof of this includes an SVH Wine 3 certificate, an SVH Sommelier diploma (or equivalent), an MBO diploma, or a qualification as a Professional Chef or Host\/Hostess. If you do not wish to take the exam, a strong personal motivation will suffice. <\/p>\n