Course Description:
This comprehensive online diploma program equips aspiring food professionals with the essential skills and knowledge to develop innovative and successful food recipes. Students will learn about culinary fundamentals, recipe development techniques, food safety and sanitation, menu planning, cost control, and the business aspects of the food industry.
Modules:
Module 1: Culinary Foundations
Topics:
Basic Culinary Techniques: Knife skills, cooking methods (sauteing, grilling, baking, etc.), stock making, basic sauces.
Understanding Ingredients: Common ingredients, their properties, and how they interact.
Flavor Profiles: Building flavor combinations, balancing sweet, sour, salty, bitter, umami.
Kitchen Safety and Sanitation: Proper hygiene practices, foodborne illness prevention, HACCP principles.
Module 2: Recipe Development Principles
Topics:
Recipe Formats and Terminology: Standard recipe formats, abbreviations, and culinary terms.
Recipe Development Process: Ideation, recipe testing, refinement, and standardization.
Scaling Recipes: Adjusting ingredient quantities for different yields.
Sensory Evaluation: Techniques for evaluating food quality (taste, texture, appearance, aroma).
Module 3: Food Science for Recipe Creation
Topics:
Basic Food Chemistry: Understanding how ingredients react during cooking.
Food Microbiology: Growth of microorganisms, food preservation methods.
Nutrition Basics: Macronutrients, micronutrients, and their role in food.
Dietary Considerations: Adapting recipes for allergies, intolerances, and special diets.
Module 4: Baking and Pastry
Topics:
Baking Fundamentals: Ingredients, techniques, and troubleshooting.
Bread Baking: Yeast breads, quick breads, dough techniques.
Pastries: Pies, tarts, cookies, cakes, and their variations.
Sugar Work: Fondant, icing, glazes, and decorative techniques.
Module 5: Culinary Arts & Global Cuisines
Topics:
Exploring Regional Cuisines: Key characteristics and techniques of different world cuisines.
Culinary History and Traditions: Understanding the evolution of food and cooking.
Ethnic Ingredients: Sourcing and using unique and authentic ingredients.
Fusion Cuisine: Creating innovative dishes by blending different culinary traditions.
Module 6: Menu Planning & Cost Control
Topics:
Menu Engineering: Designing menus for profitability and customer appeal.
Menu Costing: Calculating food costs, labor costs, and overall menu profitability.
Purchasing and Inventory Management: Sourcing ingredients effectively, managing inventory levels.
Developing a Profitable Menu: Balancing customer satisfaction with business goals.
Module 7: Food Photography & Styling
Topics:
Food Styling Techniques: Enhancing the visual appeal of food for photography.
Food Photography Basics: Lighting, composition, and equipment.
Styling for Different Platforms: Social media, websites, and print media.
Food Photography Trends: Current trends and best practices.
Module 8: Food Styling & Presentation
Topics:
Plate Presentation Techniques: Garnishing, plating styles, and visual appeal.
Table Setting and Decor: Creating an inviting dining experience.
Food Styling for Special Occasions: Catering, events, and special menus.
Trends in Food Presentation: Innovative plating styles and visual trends.
Module 9: The Business of Food
Topics:
Starting a Food Business: Legal and regulatory requirements.
Marketing and Branding: Building a brand identity and reaching your target audience.
Customer Service: Building relationships with customers and providing excellent service.
Food Safety and Regulations: Compliance with food safety laws and regulations.
Module 10: Recipe Development Project
Topics:
Develop an Original Recipe: Choose a concept, develop a recipe, and test it thoroughly.
Create a Recipe Portfolio: Document the recipe development process and showcase your creations.
Business Plan for a Recipe: Develop a business plan for a food product or service based on your recipe.
Final Project Presentation: Present your recipe and business plan to a panel of experts.