Instructor

Aim of the course: This course has been designed to support culinary professionals and learners in developing the knowledge and practical skills necessary to create...

Aim of the course: Course 2: Menu Planning and Design integrates strategic menu structuring, nutritional balance, and visual presentation with inclusive dietary planning. The course...

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...

Aim of the course: This course empowers learners to adapt traditional recipes to diverse dietary needs while preserving flavor, texture, nutritional value, and cultural identity....

Aim of the course: This course aims to equip culinary professionals and VET learners with the ability to evaluate and refine dishes using sensory techniques...