7 Sections
7 Lessons
4 Weeks
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Station Management
Station Management
1
1.1
Organizing and managing assigned station efficiently
Modern Cooking Techniques
Modern Cooking Techniques
1
2.1
Sous-vide, confit, reductions, advanced knife skills
Recipe Execution
Recipe Execution
1
3.1
Accurate, consistent preparation of 5 assigned recipes
Timing & Coordination
Timing & Coordination
1
4.1
Deliver dishes on time; multitasking in a section
Plating & Presentation
Plating & Presentation
1
5.1
Elevated visual presentation of dishes
Innovation & Creativity
Innovation & Creativity
1
6.1
Minor adaptations or flavor enhancements
Professionalism & Teamwork
Professionalism & Teamwork
1
7.1
Communication with team and supervision of juniors
Applied Gastronomy Certificate – LEVEL 2 (Chef de Partie of Culinary Arts)
Curriculum
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