Module #1 Introduction to Culinary Arts Explore the world of culinary arts, its history, and the skills required to succeed in the industry.
Module #2 Kitchen Essentials Learn about the fundamental tools and equipment needed to set up a professional kitchen.
Module #3 Food Safety and Sanitation Understand the importance of food safety and sanitation practices to prevent contamination and ensure a safe working environment.
Module #4 Knife Skills and Cutting Techniques Master basic knife skills and cutting techniques to efficiently prepare ingredients for cooking.
Module #5 Stocks and Sauces Learn the fundamentals of stocks and sauces, including preparation methods and uses in various dishes.
Module #6 Meat, Poultry, and Seafood Fabrication Discover the art of breaking down meat, poultry, and seafood into usable cuts for cooking.
Module #7 Cooking Techniques:Dry Heat Explore dry heat cooking methods, including roasting, grilling, and sautéing.
Module #8 Cooking Techniques:Moist Heat Learn about moist heat cooking methods, including steaming, braising, and stewing.
Module #9 Baking and Pastry Fundamentals Introduce yourself to the world of baking and pastry, including ingredient functions and basic techniques.
Module #10 Ingredient Identification and Procurement Learn about various ingredients, their seasonality, and how to source them for your kitchen.
Module #11 Menu Planning and Design Discover the art of menu planning, including menu engineering, pricing, and design.
Module #12 Culinary Nutrition and Wellness Explore the relationship between food and health, including nutrition principles and special diets.
Module #13 Global Cuisines:Introduction to International Cooking Embark on a culinary journey around the world, learning about different cuisines and cooking techniques.
Module #14 Herbs and Spices:Flavor Profiles and Pairings Learn about the art of flavor pairing, including herb and spice profiles and matching techniques.
Module #15 Food Presentation and Plating Master the art of food presentation, including plating techniques, garnishes, and visual appeal.
Module #16 Wine and Beverage Pairing Discover the art of pairing wine and beverages with food, including wine regions and styles.
Module #17 Kitchen Management and Operations Learn about the business side of running a kitchen, including inventory management, scheduling, and cost control.
Module #18 Sustainable Food Systems and Farm-to-Table Explore the importance of sustainable food systems, including farm-to-table practices and reducing food waste.
Module #19 Special Dietary Needs and Restrictions Learn about common dietary restrictions, including gluten-free, vegan, and allergen-friendly cooking.
Module #20 Culinary Entrepreneurship and Career Development Discover the steps to starting your own culinary business, including marketing, branding, and networking.
Module #21 Food Styling and Photography Learn about the art of food styling and photography, including tips for taking visually appealing images.
Module #22 Catering and Event Planning Explore the world of catering and event planning, including menu planning, logistics, and execution.
Module #23 Food Science and Chemistry Delve into the science behind cooking, including food chemistry, emulsions, and gelation.
Module #24 Menu Costing and Pricing Learn about menu costing, including food cost control, pricing, and profitability strategies.
Module #25 Course Wrap-Up & Conclusion Planning next steps in Culinary Arts career
