Curriculum
Foundation Course in Culinary Art
Section 1: Introduction to the Culinary World & Culinary History
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Section 2: Kitchen Brigade (Brigade de Cuisine)
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Section 3: Logistics & Inventory Management
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Section 4: Occupational Safety and Hygiene
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Section 5: Modern Kitchen Appliances
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Section 6: International Menu
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Section 7: Special Dietary Needs
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Section 8: Teamwork & Pressure
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Section 9: Basic Sauces & Dressings
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Section 10: Basic Cutting Techniques (Knife Skills)
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Section 11: Cooking Methods
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Interview
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