Course Structure
 

Module 1: Foundations of Culinary Arts

• Overview of the culinary industry

• Kitchen safety and essential techniques

• Introduction to basic tools and equipment
   

Module 2: Mastering Cooking Techniques

• Knife skills and fundamental cutting techniques

• Cooking methods: boiling, steaming, sautéing

• Understanding flavors, seasonings, and basic sauce preparation
   

Module 3: Baking and Pastry Essentials

• Baking fundamentals: measuring, mixing, and baking

• Bread making and pastry techniques

• Cake decorating and basic pastry artistry
   

Module 4: International Flavors and Techniques

• Exploring global cuisines and ingredients

• Cooking techniques from various cultures

• Adapting and creating international dishes
   

Module 5: Culinary Entrepreneurship

• Basics of culinary business and entrepreneurship

• Menu planning and creating a culinary brand

• Marketing and branding for culinary professionals