30-Hours Professional Diploma in Cooking and Gastronomy
Credit hours
3
Learners discover the foundations of cooking and gastronomy, from boiling, roasting, baking and sautéing to choosing seasonal ingredients and pairing flavours. The course explores global cuisines, knife skills and kitchen tools, food hygiene and safety, nutrition and menu planning, and plating and presentation. It suits home cooks and aspiring chefs alike.
What you'll cover
- 01Introduction to Culinary Arts and Gastronomy
- 02Fundamental Cooking Techniques: Boiling, Roasting, Baking, and Sautéing
- 03Ingredient Selection, Seasonality, and Flavour Pairing
- 04Global Cuisines and Culinary Traditions
- 05Food Preparation, Knife Skills, and Kitchen Tools
- 06Kitchen Safety, Hygiene, and Food Handling Standards
- 07Nutrition Basics and Menu Planning
- 08Plating, Garnishing, and Food Presentation Techniques
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