Menu design, costing, sensory analysis, cross-cultural adaptation

Level 3 – Professional Associate in Gastronomy

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Professional Culinary Management
Professional Culinary Management
1
- 1.1
  Kitchen hierarchy, workflow optimization, leadership skills
Standardization & Quality Control in Gastronomy
Standardization & Quality Control in Gastronomy
1
- 2.1
  Recipe systems, portion control, food costing, consistency models
Advanced Food Science & Technology
Advanced Food Science & Technology
1
- 3.1
  Heat transfer, emulsions, fermentation, texture science
Menu Engineering & Culinary Innovation
Menu Engineering & Culinary Innovation
1
- 4.1
  Menu design, costing, sensory analysis, cross-cultural adaptation
Sustainable Food Systems & Supply Chain
Sustainable Food Systems & Supply Chain
1
- 5.1
  Ethical sourcing, waste management, traceability
Communication, Leadership & Customer Experience
Communication, Leadership & Customer Experience
1
- 6.1
  Service psychology, team management, guest interaction
Internship & Applied Professional Project
Internship & Applied Professional Project
1
- 7.1
  Industry-based project integrating all learned competencies

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Heat transfer, emulsions, fermentation, texture science