Jerusalem School of Kosher Culinary Arts

Jerusalem, Israel

School Introduction

JSKCA is the world's first strictly kosher culinary school. The school is under the kosher supervision of Rav Landa of B'nei Brak Israel.

Full courses are offered in patisserie arts, culinary arts and restaurant management. Short courses are offered throughout the year. Courses include theory of food and kosher.

In house restaurant and take-out run by students.

Background Data

Total Enrollment: 35
Acceptance Rate: 90%
Degrees/Certificates: Certificate in Culinary arts, Patisserie or Restaurant Management

Schedule & Fees

Culinary Arts, 10 months, $10,000, starts in October. Separate men's and women's program.

Patisserie Arts, 10 months, $10,000, starts in October. Separate men's and women's prograk.

Restaurant Management, 10 months, starts in October. Prerequisite, successful completion of either Culinary Arts or Patisserie.

Short Courses, throughout the year.

Facilities

Contains fully equipped kitchens, classroom, and full service training and restaurant area

Admission Requirements

Jewish
over 18 years old
proven interest in cooking

Faculty

Yochanan Lambiase, principal, trained at the Westminster Hotel School and holds a BTec in Business Management. He has cooked with Raymond Blanc and Jamie Oliver, and worked at The Ritz and The Savoy in London, for Schaverein Kosher Caterers, and at the Sheraton Plaza Hotel in Jerusalem. Chef Lambiase has won medals at international Hotelympia competitions and has represented Israel at the Culinary Olympics. He has appeared on radio shows and at cookery demonstrations in London, Los Angeles and New York.

Geoff Lunn, Senior Lecturer, former Head Chef at the 'Victoria Falls' hotel in Rhodesia. Head Chef in the South African army, feeding 1700 troops at a sitting. He trained chefs in the South African army catering for kosher, halaal, vegetarian and vegan preferences for over 18 years. He was on staff at the Eastern Cape Technicon where he was chief lecturer/practitioner training people in foodservice management and culinary arts and a Chef lecturer at the famous Westminster Hotel School in London

Jo Zander, patisserie chef, grew up at the Harbor Bake Shop in Rockaway Beach, New York, under a grandfather's watchful eye. The bakery specialized in all types of bagels, rolls and especially the famous NY Cheesecake. After graduating summa cum laude from the International Baking and Pastry Institute at Johnson & Wales University, Denver Campus, Jo opened a small kosher, organic patisserie and bakery before leaving for an apprenticeship in Café Schöner, Bonn, specializing in chocolates and cakes. In Israel Jo started Puka's Chocolates, producing high quality artistic chocolates and candies.

Elie Rouas, assistant, has been involved in culinary arts for more than 30 years. A master of 5 languages, and a former teacher at Israel’s Tadmor cooking school, assistant beverage manager in the Sheraton Plaza hotel in Jerusalem, Elie’s experience includes planning parties for overseas guests and serving up to 1000 meals a day.

Interships & Externships

Toward the end of the school year, the students are placed in 6 week internship situations at reputable kosher establishments around the world.

Special Courses & Features

Regional Culinary Styles

Middle Eastern

Contact Info

Jerusalem School of Kosher Culinary Arts
40 Malbar Street
Moshav Mesilat Zion
99770 ISRAEL

Tel 972 2 992 3128
Fax 972 2 992 3097

http://www.jskca.org.il