Gastronomy and Culinary Training for Professional Chefs

IBM

Digital Certificate

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Our Gastronomy and Culinary is designed to give our learners the best possible learning experience. Therefore, we've broken up our course into bite-sized modules.

Gastronomy and Culinary Course Curriculum

The detailed curriculum of the course is given below:

Module 01: An Introduction to Gastronomy

• Gastronomy
• Types of Gastronomy
• The Status of Gastronomy in Society
• Summary

Module 02: Gastronomic Concepts

• Structure and Appeal in Gastronomy
• Understanding the Need for Satisfaction
• The Meal Experience Concept
• Food and Drink on Offer
• Healthy Eating and Drinking
• Summary

Module 03: Thermal Processing of Food

• Thermal Processing of Food
• Blanching
• Pasteurisation
• Sterilisation
• Canned Foods
• Summary

Module 04: Meat Preservation and Processing

• Packaging of Chilled Meat
• Aerobic Packaging of Raw Meat and its Spoilage
• Vacuum-Packaging of Raw Meat and its Spoilage
• Packaging of Raw Meat in Saturated Carbon Dioxide Atmosphere
• Packaging of Raw Meat in a Modified Atmosphere
• Intelligent and Active Packaging of Food
• Freezing of Meat
• Salting and Curing of Meat
• Smoking of Meat
• Fermentation of Meat
• Summary

Module 05: Preservation and Processing of Fish

• Fish Spoilage
• Methods of Preservation of Fish
• Preservation for Short Duration
• Preservation for Long Duration
• Processing of Fish
• Summary

Module 06: Culinary Techniques- Meat Preparation

• Roasting and Baking
• Grilling and Broiling
• Simmering, Poaching and Stewing
• Panfrying and Stir-Frying
• Deep-Frying
• Slow Cooking
• Pressure Cooking
• What Is the Healthiest Way to Cook Meat?
• Summary

Module 07: Culinary Techniques-Fish Preparation

• Poaching
• Grilling
• Shallow Frying
• Deep-Frying
• Baking
• Braising
• Steaming
• Finishing Fish and Shellfish Dishes
• Summary

Module 08: Physical, Chemical and Allergenic Hazards

• Physical Contamination
• Types of Physical Contamination
• Prevention and Controlling Physical Contamination
• Chemical Hazards
• How to Control Chemical Contamination
• Allergenic Hazards
• The Major Types of Allergens
• Food Allergy vs. Food Intolerance
• Anaphylactic Shock
• Summary

Module 09:Reopening and Adapting Your Food Business during COVID-19

• Food Production during COVID-19
• Staff Hygiene and Infection Control
• Risk Assessment and Managing Risk
• Decontamination of the Premises and Equipment
• Maintaining Social Distancing in Restaurants
• Keeping Employees and Customers Safe
• Contact Free Delivery
• Summary

Anyone with an interest in Gastronomy and Culinary will find this course valuable. Whether you are a student or an aspiring professional aiming to explore your opportunities in the Gastronomy and Culinary sectors, this course might be the perfect opportunity for you.

No prior requirement or experience is needed to enrol in our Gastronomy and Culinary course. You only need the willingness to learn Gastronomy and Culinary topics. You can access the course materials anytime with any internet-enabled device and keep developing.

• Executive Chef: £40,000 to £60,000 per year.
• Head Chef: £25,000 to £45,000 per year.
• Sous Chef: £20,000 to £30,000 per year.
• Chef de Partie: £18,000 to £25,000 per year.
• Commis Chef: £15,000 to £18,000 per year.

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