Aim of the course:
This course equips learners with practical skills in advanced cooking methods while embedding essential food safety practices, particularly cross-contamination prevention. Learners will apply techniques such as sous-vide and molecular cooking using modern equipment, while understanding hygiene protocols and allergen control. Through demonstrations and inclusive culinary approaches, the course prepares learners to operate confidently and responsibly in professional kitchen environments.
Main ideas / Learning Outcomes
- Understand and apply advanced cooking methods such as sous-vide, confit, bain-marie, and molecular techniques.
- Identify and prevent common cross-contamination risks in high-end or high-volume kitchen environments.
- Operate and maintain modern culinary equipment safely and effectively.
- Integrate food safety protocols, allergen control, and hygiene standards into everyday kitchen workflows.
- Develop creative, culturally inclusive dishes that balance innovation with strict food safety requirements.
Target of Audience
- Culinary professionals (chefs, cooks, kitchen staff)
- VET students in hospitality and culinary arts
- Trainers and educators in food and beverage service
Course Features
- Lectures 11
- Quizzes 3
- Duration 15 weeks
- Skill level All levels
- Language English
- Students 14
- Assessments Yes
- 4 Sections
- 11 Lessons
- 15 Weeks
Expand all sectionsCollapse all sections
- Mastering Modern Cooking Techniques4
- Cross-Contamination Awareness in Practice4
- Applied Food Safety in Real Dishes4
- Learn more2
