7 Sections
7 Lessons
4 Weeks
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Menu Design & Development
Menu Design & Development
1
1.1
Creating seasonal and balanced menus
Advanced Culinary Techniques
Advanced Culinary Techniques
1
2.1
Mastery of multi-course dishes, sauces, and plating
Team & Kitchen Management
Team & Kitchen Management
1
3.1
Supervision, delegation, and workflow optimization
Cost & Resource Control
Cost & Resource Control
1
4.1
Budgeting, inventory, and waste reduction
Recipe Execution
Recipe Execution
1
5.1
Accurate preparation of 3-course menu
Innovation & Creativity
Innovation & Creativity
1
6.1
New techniques, flavor combinations, and menu concepts
Professionalism & Leadership
Professionalism & Leadership
1
7.1
Motivation, training, and discipline of kitchen staff
Expert in Applied Gastronomy Certification – LEVEL 4 (Chef de Cuisine of Culinary Arts)
Curriculum
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