7 Sections
7 Lessons
4 Weeks
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Section Leadership
Section Leadership
1
1.1
Supervision of junior chefs and workflow coordination
Advanced Cooking Techniques
Advanced Cooking Techniques
1
2.1
Mastery of cooking methods including braising, poaching, sous-vide, and advanced sauces
Recipe Execution
Recipe Execution
1
3.1
Accurate preparation of 6 complex recipes
Cost & Inventory Control
Cost & Inventory Control
1
4.1
Monitoring ingredient use and reducing waste
Plating & Presentation
Plating & Presentation
1
5.1
Advanced plating techniques for multi-course dishes
Innovation & Creativity
Innovation & Creativity
1
6.1
Adapting recipes, creating flavor combinations, minor menu contributions
Professionalism & Teamwork
Professionalism & Teamwork
1
7.1
Communication, mentoring, and maintaining kitchen discipline
Advanced Gastronomy Certificate – LEVEL 3 (Sous Chef of Culinary Arts)
Curriculum
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