Culinary Arts and Food Service
( 25 Modules )

Module #1
Introduction to Culinary Arts
Overview of the culinary industry, history of cuisine, and career opportunities

Module #2
Kitchen Essentials
Kitchen tools, equipment, and safety protocols

Module #3
Food Safety and Sanitation
HACCP principles, foodborne illnesses, and proper sanitation practices

Module #4
Meal Planning and Menu Development
Principles of menu planning, menu engineering, and nutrition considerations

Module #5
Starches and Grains
Preparation and cooking techniques for rice, potatoes, pasta, and other starches

Module #6
Vegetable Preparation
Selection, preparation, and cooking techniques for various vegetables

Module #7
Fruit and Dairy Preparation
Selection, preparation, and cooking techniques for fruits and dairy products

Module #8
Meat, Poultry, and Seafood Preparation
Selection, preparation, and cooking techniques for meats, poultry, and seafood

Module #9
Stocks, Soups, and Sauces
Preparation and cooking techniques for stocks, soups, and sauces

Module #10
Baking and Pastry Fundamentals
Introduction to baking and pastry arts, including ingredients and techniques

Module #11
Breakfast and Brunch Preparation
Preparation and cooking techniques for breakfast and brunch items

Module #12
International Cuisine I
Exploration of cuisines from around the world, including ingredients, techniques, and traditions

Module #13
International Cuisine II
Continuation of exploration of cuisines from around the world

Module #14
Food Presentation and Plating
Techniques for visually appealing food presentation and plating

Module #15
Customer Service and Front of House Operations
Principles of customer service, front of house operations, and restaurant management

Module #16
Food and Beverage Management
Inventory management, cost control, and menu pricing strategies

Module #17
Marketing and Menu Engineering
Menu engineering, menu pricing, and marketing strategies for foodservice operations

Module #18
Sustainable Food Systems
Exploration of sustainable food systems, including farm-to-table and locally sourced ingredients

Module #19
Special Diets and Nutrition
Culinary techniques for special diets, including vegetarian, vegan, gluten-free, and more

Module #20
Food Science and Technology
Scientific principles of cooking, including chemistry, physics, and biology

Module #21
Culinary Entrepreneurship
Principles of entrepreneurship, including business planning and financing

Module #22
Food Styling and Photography
Techniques for food styling and photography for culinary media

Module #23
Culinary Leadership and Team Management
Principles of leadership, team management, and staff development

Module #24
Food and Wine Pairing
Principles of food and wine pairing, including wine selection and service

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Culinary Arts and Food Service career

WIZAPE

ONLINE RESOURCES

ABOUT WIZAPE

ONLINE PORTAL

Our priority is to cultivate a vibrant community before considering the release of a token. By focusing on engagement and support, we can create a solid foundation for sustainable growth. Let’s build this together!

We're giving our website a fresh new look and feel! 🎉 Stay tuned as we work behind the scenes to enhance your experience.
Get ready for a revamped site that’s sleeker, and packed with new features. Thank you for your patience. Great things are coming!

CONTACT-US PRIVACY POLICY

Culinary Arts and Food Service ( 25 Modules )

Culinary Arts and Food Service
( 25 Modules )