This level teaches students how to develop and adapt recipes for menus. Students will learn about the different aspects of recipe development, including ingredient selection, cooking techniques, and flavor profiles. They will also learn about how to adapt recipes for different…
Level 1 Menu Planning and Development -Menu Design and Planning
This level provides students with a basic understanding of the different aspects of menu planning, including menu design, recipe development, menu engineering, and menu costing. Students will learn about the different factors that need to be considered when developing a menu,…
Level 3 Baking and Pastry Arts – Bread Making and Artisan Baking
This level teaches students how to make different types of bread, including artisan breads. Students will learn about the different types of flour, yeast, and other ingredients used in bread making, as well as the different techniques for kneading, shaping, and…
Level 2 Baking and Pastry Arts – Techniques
This level provides students with a foundation in the basics of baking and pastry. Students will learn about the different ingredients and equipment used in baking and pastry, the different baking techniques, and how to decorate cakes and pastries. They will…
Level 2 Introduction to Culinary Techniques and Skills
The certificate in Introduction to Culinary Techniques and Skills is a comprehensive introduction to the fundamentals of cooking. Students will learn about the different types of culinary techniques, the importance of knife skills, how to make stocks, sauces, and soups, and…
Level 1 Introduction to Culinary Arts
The certificate in Introduction to Culinary Arts would provide students with a basic understanding of the different concepts, processes, and procedures that are used in culinary arts. Students would learn about the different cooking techniques and skills, the different kitchen equipment…