7 Sections
7 Lessons
10 Weeks
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Culinary Innovation
Culinary Innovation
1
1.1
Development of signature dishes, flavor experimentation
Advanced Techniques Mastery
Advanced Techniques Mastery
1
2.1
High-level cooking methods, multi-course dishes, and modern techniques
Leadership & Mentorship
Leadership & Mentorship
1
3.1
Guiding junior and mid-level chefs, training, team evaluation
Research & Theory
Research & Theory
1
4.1
Application of culinary science, nutrition, and gastronomy research
Recipe Execution
Recipe Execution
1
5.1
Demonstration of innovative and complex dishes
Menu Development
Menu Development
1
6.1
Designing concept menus and seasonal programs
Professionalism & International Standards
Professionalism & International Standards
1
7.1
Compliance with global standards, professional ethics, and presentation
Master Gastronomer – LEVEL 6 (Master Chef of Culinary Arts)
Curriculum
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