HACCP, sanitation, equipment handling

Level 1 – Professional Diploma in Gastronomy

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Introduction to Gastronomy & Culinary Culture
History of gastronomy, food as art/science, global traditions
1
- 1.1
  History of gastronomy, food as art/science, global traditions
Culinary Foundations & Techniques
Knife skills, cooking methods, mise en place, plating
1
- 2.1
  Knife skills, cooking methods, mise en place, plating
Taste Science & Sensory Evaluation
Flavor perception, taste balance, sensory mapping
1
- 3.1
  Flavor perception, taste balance, sensory mapping
Food Safety, Hygiene & Kitchen Management
1
- 4.1
  HACCP, sanitation, equipment handling
Nutrition & Basic Food Chemistry
1
- 5.1
  Macronutrients, vitamins, dietary balance
Communication & Teamwork
1
- 6.1
  Team coordination, kitchen ethics, communication skills
Internship & Capstone Project
1
- 7.1
  Practical training + 3-course final project

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Flavor perception, taste balance, sensory mapping