30-Hours Professional Diploma in Culinary Skills and Techniques
Credit hours
3
Learners build practical kitchen skills, starting with how professional kitchens run and how to handle knives safely. The course covers dry and moist heat cooking methods, stocks, sauces and soups, baking and pastry, ingredient preparation, plating and presentation, and balanced meal planning. It suits aspiring cooks and catering staff looking to strengthen their technique.
What you'll cover
- 01Introduction to Professional Kitchen Operations
- 02Knife Skills and Kitchen Safety
- 03Fundamental Cooking Techniques: Dry and Moist Heat Methods
- 04Stocks, Sauces, and Soups Preparation
- 05Baking and Pastry Essentials
- 06Food Preparation and Ingredient Handling
- 07Plating and Presentation Techniques
- 08Nutrition and Balanced Meal Planning
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