This course builds on the foundations of Basic Cooking Techniques and introduces students to refined culinary methods and modern gastronomy. It emphasizes advanced cooking skills, creativity, plating, and efficiency — preparing students to work in fine dining, hotels, and professional catering operations.
Learners will experiment with complex cooking methods, flavor pairing, international cuisines, and modern presentation techniques while maintaining professional standards of hygiene and kitchen management.
Learning Outcomes
By the end of this course, students will be able to:
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Execute advanced cooking techniques such as braising, sous-vide, confit, and flambé.
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Create refined dishes that balance taste, texture, and presentation.
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Integrate international and fusion cuisines into professional menus.
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Apply molecular gastronomy concepts (foams, gels, and spherification).
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Demonstrate efficiency in timing, multitasking, and kitchen organization.
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Present plated dishes to fine-dining standards.
- Teacher: Laken Wilrose
This course introduces students to the fundamental skills and methods of cooking, which form the backbone of professional culinary practice. It emphasizes both theory and hands-on practice, ensuring learners can apply cooking techniques correctly, safely, and efficiently.
Learning Outcomes;
By the end of this course, students will be able to;
- Identify and correctly use essential kitchen tools and equipment
- Apply the main cooking methods
- Prepare simple dishes using correct techniques and timing
- Maintain hygiene and safety while working in the kitchen
- Evaluate the quality, taste, and presentation of cooked food.
- Teacher: Laken Wilrose
The International Cuisine course explores culinary traditions, ingredients, and techniques from around the world. Students will gain hands-on experience preparing iconic dishes from Europe, Asia, Africa, the Americas, and the Middle East, while learning about food culture, history, and service styles unique to each region.
The course emphasizes authentic preparation, fusion innovations, and global culinary diversity, preparing students to adapt recipes for professional kitchens and international clientele.
Learning Outcomes
By the end of this course, students will be able to:
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Identify and use unique ingredients and spices from different regions.
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Prepare authentic dishes from at least five global cuisines.
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Adapt international recipes to local availability without losing authenticity.
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Apply flavor-pairing and presentation styles from different food cultures.
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Incorporate cultural etiquette and service styles into food service.
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Design a themed international menu for a hospitality setting.
- Teacher: Laken Wilrose
This introductory course provides students with a broad understanding of the culinary profession and the scientific principles behind food preparation. It introduces the history and evolution of culinary arts, the roles of chefs, kitchen organization, and the basics of food composition and nutrition.
The course blends theory and practice, helping learners appreciate how food science supports successful cookery and modern hospitality standards.
Learning Outcomes
By the end of this course, students will be able to:
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Explain the history and development of culinary arts.
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Identify the structure and roles of a professional kitchen brigade.
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Demonstrate basic food safety and sanitation practices.
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Describe the chemical composition of food (carbohydrates, proteins, fats, vitamins, and minerals).
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Apply basic food science concepts to cooking and preservation methods.
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Relate nutrition principles to menu planning and healthy eating.
- Teacher: Laken Wilrose