Culinary Arts and Nutrition
( 25 Modules )

Module #1
Introduction to Culinary Arts
Overview of the culinary arts industry, career paths, and essential skills for success

Module #2
Kitchen Essentials
Stocking a commercial kitchen, kitchen tools, and equipment identification

Module #3
Food Safety and Sanitation
Principles of food safety, sanitation, and hazard control in the kitchen

Module #4
Nutrition Fundamentals
Introduction to nutrition, macronutrients, micronutrients, and meal planning

Module #5
Stocks, Soups, and Sauces
Preparation and presentation of stocks, soups, and sauces

Module #6
Meat, Poultry, and Seafood
Handling, preparation, and cooking techniques for meats, poultry, and seafood

Module #7
Vegetable and Starch Preparation
Selection, preparation, and cooking techniques for vegetables and starches

Module #8
Dairy and Eggs
Handling, preparation, and cooking techniques for dairy products and eggs

Module #9
Baking and Pastry Fundamentals
Introduction to baking and pastry arts, ingredients, and techniques

Module #10
International Cuisine
Exploration of global cuisines, ingredients, and cooking techniques

Module #11
Meal Planning and Menu Development
Principles of meal planning, menu development, and menu engineering

Module #12
Nutrition for Special Diets
Nutrition for special diets, including vegetarian, vegan, gluten-free, and more

Module #13
Food Science and Chemistry
Chemical reactions, cooking techniques, and the science of cooking

Module #14
Wine and Beverage Pairing
Introduction to wine, beer, and spirits, and pairing principles

Module #15
Food Styling and Presentation
Visual appeal, food styling, and presentation techniques

Module #16
Catering and Event Planning
Planning, execution, and management of catering events and weddings

Module #17
Restaurant Management
Operations management, kitchen management, and customer service

Module #18
Entrepreneurship in Culinary Arts
Starting a food business, marketing, and entrepreneurship principles

Module #19
Food Criticism and Journalism
Food writing, restaurant reviewing, and culinary journalism

Module #20
Food Trends and Innovation
Current food trends, innovative cooking techniques, and modern cuisine

Module #21
Sustainability and Environmental Impact
Sustainable food systems, environmental impact, and eco-friendly practices

Module #22
Food Safety and HACCP
Hazard Analysis and Critical Control Points (HACCP) and food safety protocols

Module #23
Foodborne Illness and Allergens
Foodborne illness prevention, allergens, and intolerances

Module #24
Culinary Art and Design
Culinary art, food design, and visual storytelling

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

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