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Courses
HYBRID DIPLOMA PROGRAMS
Diploma in Modern Cuisine
Curriculum
10 Sections
9 Lessons
24 Weeks
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Culinary Foundations & Knife Skills
2 weeks
1
1.1
Cutting techniques, safety, workflow systems, mise en place science
Heat, Cooking Methods & Food Physics
3 weeks
1
2.1
Dry & moist heat, thermal conductivity, browning reactions
Stocks, Sauces & Emulsions
2 weeks
1
3.1
Flavor layering, reduction science, emulsification
Vegetables, Herbs & Plant-Based Techniques
2 weeks
1
4.1
Modern veg cookery, fermentation, sustainability
Proteins: Meat, Poultry & Seafood Fundamentals
3 weeks
1
5.1
Butchery basics, doneness science, curing, marinating
Global Cuisines & Modern Plate Design
3 weeks
1
6.1
Cross-cultural flavor building, modern plating, garnishes
Culinary Technology & Digital Kitchen Systems
1 week
1
7.1
Sous-vide, induction science, smart kitchen tools
Menu Engineering & Costing Basics
1 week
1
8.1
Food costing, menu strategy, digital menu tools
Internship & Applied Culinary Practice
8 weeks
1
9.1
Restaurant or virtual internship with assessments
Universal Examination Section
1
10.1
ASSESSMENTS & EXAMS
1 Question
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