Culinary Innovation – Advanced Culinary Techniques – 60h
- Sensory Evaluation
- Food Conservation
- Menu Creation (entrées, main course, dessert, canapés, tapas)
- Food and Wine Pairing
- Plating
- Culinary concepts and thematic creation
- Creating, realizing and presenting their concepts
Wines and Beverages – 24h
- Increase awareness of the business and production side
- Evaluate the quality of wine
- Wine tasting
- Food and wine pairing, advice and wine service
- Storage and building a wine cellar
- The wine list and costing
Gastronomy and Food Trends – 24h
- Knowledge of food trends and their cycles
- Nutrition / Allergens
- Food Sustainability
- Food Hygiene and Safety – 22h
- Menu Concepts & Marketing – 24h
- Develop a gastronomic concept
- Create a marketing and business development plan.
- The menu as a marketing tool.
- Visibility and branding
- Social media promotion
- The Marketing Mix
Food and Beverage Cost Control – 24h
- Cost control in the kitchen – the manager’s role
- Evaluate dishes and compute yield calculations
- Pricing strategies
- Budgetting and forecasting for F&B
- Menu analysis
Professional Kitchen Management – 24h
- The Role of the Chef, manager of the kitchen.
- Recruitment of staff
- Scheduling and management
- Labor and equipment costs
- Quality Control Management
- Personnel management
- The Business Environment – 24h
- The Business Plan
- Food Business Start Up
- Managing budgets
- Identifying sales
- Launching the project
Professional Development – 24 h
Professional visits, conferences, communication, tutored work and examinations
Examination: Creation and presentation of a business concept