PROFESSIONAL CERTIFICATE PROGRAM

Core Learning: 180 hours
Practical Labs / Projects: 90 hours
Mentorship / 1:1 Guidance: 30 hours
Total: 300 hours

Delivery Format

• Online (Self-Paced)

• Hybrid (Online + Optional Workshops)

• On-Campus (via Partner Institutions)

■ Overview

This advanced 3-month professional certificate explores the rapidly emerging field of robotics and automation within the culinary and foodservice industry.
Participants gain an in-depth understanding of how robotic systems, smart kitchen technologies, and automated workflows are transforming restaurant operations, food production, and hospitality efficiency.

The program equips chefs, food technologists, restaurant owners, and innovation teams with the technical and strategic skills needed to design automated processes, integrate kitchen robotics, optimize workflow efficiency, and evaluate the economic and operational benefits of automation.

From smart kitchens to collaborative robots (cobots), graduates learn how to leverage technology to reduce errors, enhance safety, increase productivity, and support scalable culinary operations.

■ Level

Professional Certificate (Intermediate–Advanced Content)

■ Modules

Module 1 — Fundamentals of Robotics & Automation in the Food Industry

• Core principles of robotics and mechanical automation
• Automation history and evolution in F&B
• Industry 4.0 and the smart kitchen ecosystem

Module 2 — Types of Robots & Automated Tools in Professional Kitchens

• Service robots, prep robots, and cooking robots
• Automated dispensers, mixers, cutters, fryers, and plating devices
• Understanding sensors, actuators, safety systems, and interface controls

Module 3 — Workflow Engineering & Process Automation Design

• Mapping and analyzing kitchen workflows
• Designing automated processes for speed and accuracy
• Optimization of human–robot collaboration
• Data-driven decision making

Module 4 — Error Reduction & Efficiency Optimization through Automation

• Predictive maintenance and error-prevention systems
• Minimizing waste, cost, and time
• Enhancing consistency and food quality using automated solutions

Module 5 — Practical Workshop & Lab Training

• Hands-on practice with culinary robots
• Programming basic robotic tasks
• Operating a robot-assisted cooking station
• Experimenting with productivity tools and sensors

Module 6 —  Case Studies & Mini Applied Project

• Global leaders in culinary robotics (restaurants, food factories, cloud kitchens)
• Success factors and operational challenges
• Student-led micro-project: Designing a robotic solution for a real kitchen scenario

■ Learning Outcomes

Graduates will be able to:
✔ Understand core principles of robotics and automation in culinary environments
✔ Identify and evaluate different types of culinary robots and automated tools
✔ Analyze kitchen workflows and design efficient automated systems
✔ Reduce labor errors and enhance productivity through smart automation
✔ Operate and troubleshoot basic robotic cooking equipment
✔ Apply automation strategies to real kitchen/business models

■ Who Should Enroll

• Professional chefs & culinary innovators
• Restaurant owners & F&B managers
• Food technologists & R&D specialists
• Hospitality automation teams
• Cloud kitchen operators
• Culinary educators
• Entrepreneurs developing food tech products

■ Pricing (3-Month Certificate Program)

• Standard Online (Self-Paced): 2,200 USD

• Guided Program (Instructor-Led): 4,800 USD

• Premium Mentorship (1:1 Expert Guidance): 7,600 USD

■ Regional Pricing Table