Description

Applied Professional Skills and Advanced Culinary Techniques

 Program Overview

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.

 Learning Objectives

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.

 Core Modules

 Specialization Tracks (Elective Focus)

Students choose one specialization to strengthen their individual professional profile:

 Internship / Experiential Learning

• 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

 Capstone Project

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%

 Career Pathways

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.

 Entry Requirements

 Certification & Academic Credit

 Learning Philosophy

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.