Format: Hybrid (Online + Practical Workshops)
Level: Culinary Professionals, Food Scientists, Nutritionists, Policy Makers, R&D Chefs
Duration: 6 months | 24 weeks | ~160 hours
Weekly Load: 4–6 hours
Certification: Certified Food Policy & Ethics Specialist (CFPES)
By the end of this program, participants will be able to:
Understand national and international food policies and regulations
Analyze ethical frameworks in food production, sourcing, and distribution
Assess sustainability, equity, and social responsibility in food systems
Integrate ethical considerations into culinary innovation and menu development
Navigate legal and regulatory compliance for food businesses
Advocate for responsible food practices and policy improvements
Document policy compliance and ethical standards in culinary R&D (WRID method)
| # | Module | Duration | Key Topics |
|---|---|---|---|
| 1 | Fundamentals of Food Policy | 2 weeks | Food laws, regulations, international standards, government agencies |
| 2 | Ethics in Food Systems | 4 weeks | Moral frameworks, corporate social responsibility, ethical dilemmas |
| 3 | Sustainability & Social Responsibility | 3 weeks | Environmental impact, fair trade, labor standards, resource management |
| 4 | Food Safety & Regulatory Compliance | 4 weeks | Labeling laws, HACCP, inspection, recall management |
| 5 | Policy Analysis & Advocacy | 3 weeks | Research, lobbying, public communication, stakeholder engagement |
| 6 | Ethical Menu & Product Development | 3 weeks | Sourcing ethically, ingredient transparency, allergen management |
| 7 | Global Food Policy & Case Studies | 2 weeks | Comparative policies, cultural considerations, international best practices |
| 8 | Applied Lab & Capstone Project | 3 weeks | Ethical audit, policy-compliant menu, advocacy campaign presentation |
Policy compliance audits for recipes and menus
Ethical sourcing simulations and supplier evaluation
Sustainability impact assessment exercises
Case study analysis of food-related ethical dilemmas
Menu design integrating ethical and policy considerations
Stakeholder advocacy role-play & public communication
| Component | Weight |
|---|---|
| Weekly assignments & policy case studies | 20% |
| Mid-term ethics & policy quiz | 20% |
| Applied Lab: 3 ethical compliance projects | 30% |
| Final Project: Policy audit + ethical menu presentation | 30% |
Capstone Deliverables:
Policy & ethics compliance reports (WRID format)
Recipe & menu ethical audit sheets
Advocacy plan & documentation
Stakeholder feedback & evaluation reports
Documentation templates (WRID method)
Legal and regulatory databases
Sustainability & ethical sourcing guides
Research & survey tools
Menu & recipe standardization software
Food Policy Analyst
Ethical & Sustainable R&D Chef
Culinary Consultant for Compliance & CSR
Corporate Social Responsibility Manager (Food Industry)
Menu Planner integrating ethical sourcing & policy compliance
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS modules + PDFs + quizzes | $420 |
| Guided | Live workshops + peer review + feedback | $1,200 |
| Premium | 1-on-1 mentorship + lab & capstone support | $3,000 |
Prices adjustable for UAE/EU/Asia regions
Policy compliance & ethics templates
Sustainable sourcing & CSR guides
Recipe & menu ethical R&D templates (WRID format)
Access to international food policy & ethics community
Capstone ethical audit event guide
“Ethical & Sustainable Menu Presentation” — 5-Course Menu
Locally-sourced seasonal amuse-bouche
Fair-trade vegetable salad with sustainable dressing
Plant-based protein main with minimal environmental footprint
Seafood entrée complying with ethical sourcing guidelines
Dessert using low-impact ingredients & transparent labeling
Title: Food Policy & Ethics Essentials
Duration: 8 weeks | ~36 hours
Delivery: Online + optional hybrid lab
| Mode | Price |
|---|---|
| Online Guided | $330 |
| Hybrid (1-day lab) | $700 |
| Premium | $1,400 |
Modules:
Basics of food policy & regulations
Ethics in ingredient sourcing & menu design
Sustainability & social responsibility
Quick policy compliance & ethical menu exercises
Mini capstone project: 1–2 ethically designed dishes
Badge: Food Policy & Ethics Micro-Specialist
Policy & ethics workbook
Recipe & menu compliance sheets
Sustainability & social responsibility evaluation reports
Digital portfolio
Capstone ethical menu documentation
