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Courses
Major Programs
Level 2 – Professional Advanced Diploma in Gastronomy
Level 2 – Professional Advanced Diploma in Gastronomy
Curriculum
7 Sections
7 Lessons
24 Weeks
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Advanced Culinary Techniques
Advanced Culinary Techniques
1
1.1
Meat, seafood, pastry, and modern plating
Global Cuisines & Cultural Gastronomy
Global Cuisines & Cultural Gastronomy
1
2.1
International flavors, regional cooking methods, food heritage
Kitchen Management & Operations
1
3.1
Station control, workflow, time management, resource optimization
Food Technology & Innovation
1
4.1
Modern tools, low-temperature cooking, emulsification, molecular principles
Menu Planning & Sustainable Design
1
5.1
Menu engineering, nutrition balance, zero-waste concepts
Leadership, Teamwork & Professional Ethics
Leadership, Teamwork & Professional Ethics
1
6.1
Supervision, mentoring, communication, work ethics
Internship & Applied Capstone Project
Internship & Applied Capstone Project
1
7.1
Real-world placement + innovation-based project
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