7 Sections
7 Lessons
8 Weeks
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Kitchen & Team Leadership
Kitchen & Team Leadership
1
1.1
Managing multiple kitchens and team coordination
Menu Concept & Innovation
Menu Concept & Innovation
1
2.1
Designing signature menus, seasonal menus, and culinary concepts
Advanced Culinary Techniques
Advanced Culinary Techniques
1
3.1
Mastery of complex dishes, advanced cooking methods, and plating
Cost & Resource Management
Cost & Resource Management
1
4.1
Budgeting, inventory control, and waste reduction
Strategic Planning
Strategic Planning
1
5.1
Operational planning, workflow optimization, and staff allocation
Recipe Execution
Recipe Execution
1
6.1
Accurate preparation of signature dishes for demonstration
Professionalism & Mentorship
Professionalism & Mentorship
1
7.1
Leadership, staff training, and maintaining high standards
Professional Expert in Gastronomy – LEVEL 5 (Executive Chef of Culinary Arts)
Curriculum
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