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Level 1 – Professional Diploma in Gastronomy

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Description

Foundation of the Art and Science of Food

🔹 Program Overview

The Level 1 Professional Diploma in Gastronomy provides an integrated introduction to the culinary world, where creativity meets scientific understanding. Students develop fundamental technical, sensory, and theoretical skills that form the foundation for higher studies and professional success in gastronomy.
Through interactive learning, laboratory sessions, and supervised internships, participants explore how food expresses culture, identity, and innovation.

🔹 Learning Objectives

By the end of this level, learners will be able to:

  • Understand the multidisciplinary nature of gastronomy.

  • Apply fundamental culinary and preparation techniques with accuracy.

  • Analyze taste, aroma, and texture using sensory science principles.

  • Implement hygiene, safety, and sustainable kitchen practices.

  • Work effectively as part of a culinary team.

  • Communicate ideas clearly in a professional food environment.

🔹 Core Modules

Module Code Module Title Key Topics Covered Hours / Credits
G101 Introduction to Gastronomy & Culinary Culture History of gastronomy, food as art/science, global traditions 8 ECTS
G102 Culinary Foundations & Techniques Knife skills, cooking methods, mise en place, plating 14 ECTS
G103 Taste Science & Sensory Evaluation Flavor perception, taste balance, sensory mapping 10 ECTS
G104 Food Safety, Hygiene & Kitchen Management HACCP, sanitation, equipment handling 8 ECTS
G105 Nutrition & Basic Food Chemistry Macronutrients, vitamins, dietary balance 8 ECTS
G106 Communication & Teamwork Team coordination, kitchen ethics, communication skills 6 ECTS
G107 Internship & Capstone Project Practical training + 3-course final project 6 ECTS
Total Credits 60 ECTS

🔹 Specialization Tracks (Electives)

Students choose one elective focus area to personalize their diploma:

Elective Track Focus Area Description
Sustainable Gastronomy Principles of ecological kitchens, waste reduction, local sourcing
Food Art & Presentation Aesthetic plating, color theory, culinary design
Local & Heritage Cuisine Study of traditional and regional cooking practices
Plant-Based Culinary Foundations Nutrition and creativity in vegan and vegetarian gastronomy

🔹 Internship / Experiential Learning

  • Duration: 3 months (minimum 300 hours)

  • Location: Approved professional kitchens, hotels, or food research labs

  • Focus: Practical application of learned techniques, teamwork, and professional discipline

  • Evaluation: Supervisor report + student reflective journal

🔹 Capstone Project

  • Title: Three-Course Menu Creation & Presentation

  • Description: Each student designs and prepares a balanced three-course menu (starter, main, dessert) demonstrating technical accuracy, flavor balance, and artistic creativity.

  • Assessment: Practical performance (70%), written reflection (30%)

🔹 Career Pathways

Graduates of this level are qualified for entry-level positions such as:

  • Commis Chef / Assistant Cook

  • Gastronomy Apprentice / Trainee Chef

  • Food Production Assistant

  • Culinary Demonstrator (Junior)

This diploma also serves as a direct entry to Level 2 – Professional Advanced Diploma in Gastronomy.

🔹 Entry Requirements

Requirement Details
Academic High school diploma or equivalent
Language English proficiency (IELTS 5.0 or equivalent)
Skills Basic culinary aptitude test + interview
Age Minimum 17 years

🔹 Certification & Academic Credit

Qualification Title Professional Diploma in Gastronomy
Academic Credits 60 ECTS (1 Academic Year)
Awarding Body Oxford Institute of Culinary Science and Gastronomy
Qualification Level Level 1 – Foundation / Diploma
Mode of Study Blended (Theory + Practical + Internship)