Areas of Knowledge
Essential Culinary Knowledge
Food concept theories, sanitation, food preparation and other cooking principles.
Culinary Skills & Training
Learn the basic cooking methods, baking, design and presentation.
Artistry Expertise
Plating and garnishing, sculptures and other decorative skill.
Local & International Cuisine
The understanding of culinary culture.
Management & Operations
Knowledge on kitchens, restaurants, marketing, financials and human resources.