Applied Professional Skills and Advanced Culinary Techniques
The Level 2 Professional Advanced Diploma in Gastronomy is designed for individuals who have mastered foundational culinary techniques and wish to progress toward professional expertise.
This program combines advanced cooking methods, kitchen management, and creative design with a deep understanding of global cuisines and sustainability.
Students engage in real-world simulations, practical laboratories, and internships to refine their technical precision, leadership ability, and culinary identity.
By the end of this level, learners will be able to:
Execute advanced cooking techniques and global culinary standards.
Manage and operate kitchen stations with efficiency and discipline.
Apply food science and technology principles to recipe innovation.
Demonstrate sustainable practices in menu design and operations.
Lead small teams in professional kitchen environments.
Communicate effectively in multicultural and high-pressure contexts.
| Module Code | Module Title | Key Topics Covered | Hours / Credits |
|---|---|---|---|
| G201 | Advanced Culinary Techniques | Meat, seafood, pastry, and modern plating | 12 ECTS |
| G202 | Global Cuisines & Cultural Gastronomy | International flavors, regional cooking methods, food heritage | 10 ECTS |
| G203 | Kitchen Management & Operations | Station control, workflow, time management, resource optimization | 10 ECTS |
| G204 | Food Technology & Innovation | Modern tools, low-temperature cooking, emulsification, molecular principles | 8 ECTS |
| G205 | Menu Planning & Sustainable Design | Menu engineering, nutrition balance, zero-waste concepts | 8 ECTS |
| G206 | Leadership, Teamwork & Professional Ethics | Supervision, mentoring, communication, work ethics | 6 ECTS |
| G207 | Internship & Applied Capstone Project | Real-world placement + innovation-based project | 6 ECTS |
| Total Credits | 60 ECTS |
Students choose one specialization to strengthen their individual professional profile:
| Elective Track | Focus Area Description |
|---|---|
| Modernist Cuisine & Molecular Techniques | Application of science in culinary innovation |
| Sustainable Kitchen Operations | Waste management, ethical sourcing, and environmental responsibility |
| Regional & Heritage Gastronomy | Reviving local traditions and adapting them to modern menus |
| Bakery & Pastry Innovation | Advanced pastry techniques and artistic presentation |
Duration: 4 months (minimum 400 hours)
Placement: Approved professional kitchens, culinary innovation centers, or hotels
Objectives: Apply advanced cooking methods, practice station management, and implement sustainable procedures
Evaluation: Based on performance, supervisor evaluation, and reflective portfolio
Title: Culinary Innovation & Menu Engineering
Each student develops a signature dish or small menu that integrates tradition and innovation, guided by sensory evaluation and sustainability principles.
Presentation includes written documentation, recipe standardization, and live demonstration.
Assessment Breakdown:
Practical Execution – 60%
Written Documentation – 25%
Oral Defense – 15%
Graduates of this level can pursue professional roles such as:
Demi Chef de Partie / Station Chef
Research & Development Assistant (Culinary Innovation)
Menu Designer / Consultant (Junior)
Food Product Developer (Entry-Level)
They are also eligible to advance to Level 3 – Professional Associate in Gastronomy.
| Requirement | Details |
|---|---|
| Academic | Completion of Level 1 – Professional Diploma in Gastronomy (or equivalent) |
| Language | English proficiency (IELTS 5.5 or equivalent) |
| Practical | Portfolio of previous culinary work or internship experience |
| Age | Minimum 18 years |
| Qualification Title | Professional Advanced Diploma in Gastronomy |
|---|---|
| Academic Credits | 60 ECTS (1 Academic Year) |
| Awarding Body | Oxford Institute of Culinary Science and Gastronomy |
| Qualification Level | Level 2 – Advanced Diploma |
| Mode of Study | Blended: Theory, Laboratory, and Industry Internship |
At this level, students move beyond replication toward interpretation and innovation.
The Oxford approach emphasizes learning by doing, reflecting, and leading — transforming cooks into creative practitioners who understand both the artistic essence and scientific logic of gastronomy.
