Executive Development Programme in Intersectional Culinary Arts Practices

Name: Executive Development Programme in Intersectional Culinary Arts Practices
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The Executive Development Programme in Intersectional Culinary Arts Practices is a certificate course designed to empower culinary professionals with the essential skills needed for career advancement in today's diverse and interconnected world. This program focuses on the intersectionality of food culture, social justice, and sustainability, emphasizing the importance of inclusivity and cultural competence in the culinary industry.

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AboutThisCourse

In this course, learners will develop a deep understanding of the historical and cultural contexts of various cuisines while exploring the latest trends and best practices in sustainable and equitable food systems. They will also gain practical skills in recipe development, menu planning, and culinary innovation, with a focus on addressing issues of food access, food waste, and social justice in their work. With a strong industry demand for leaders who understand the complexities of intersectional culinary practices, this program is an excellent opportunity for chefs, food stylists, recipe developers, and food entrepreneurs to expand their knowledge, build their networks, and position themselves for success in this rapidly evolving field.

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CourseDetails

• Cross-Cultural Culinary Practices
• Intersectionality in Food Systems
• Inclusive Menu Development
• Global Gastronomy and Social Justice
• Diversity and Inclusion in Foodservice Management
• Culinary Diplomacy and Cultural Sensitivity
• Accessibility in Food Preparation and Service
• Historical Perspectives on Intersectional Culinary Arts
• Contemporary Challenges in Intersectional Food Studies

CareerPath

The **Executive Development Programme in Intersectional Culinary Arts Practices** is an immersive, industry-relevant programme designed for aspiring culinary leaders. This section highlights the visual representation of relevant job market trends, salary ranges, and skill demand in the UK. 1. **Chef de Cuisine** - Leading a kitchen team in a high-end restaurant, managing day-to-day operations, and developing menus. Median salary ranges from £25,000 to £35,000. 2. **Sous Chef** - Assisting the Chef de Cuisine, managing kitchen staff, and ensuring food quality and safety standards are met. Median salary ranges from £22,000 to £32,000. 3. **Pastry Chef** - Specialising in dessert courses, creating innovative pastry dishes, and managing a pastry team. Median salary ranges from £21,000 to £31,000. 4. **Restaurant Manager** - Overseeing front-of-house operations, managing staff, and ensuring exceptional customer service. Median salary ranges from £30,000 to £40,000. 5. **Food Stylist** - Collaborating with chefs and photographers to create visually appealing food presentations for advertisements, cookbooks, and media. Median salary ranges from £27,000 to £37,000.

EntryRequirements

BasicUnderstandingSubject
ProficiencyEnglish
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BasicComputerSkills
DedicationCompleteCourse

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FastTrack GBP £140

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AcceleratedLearningPath

ThreeFourHoursPerWeek
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StandardMode GBP £90

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FlexibleLearningPace

TwoThreeHoursPerWeek
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EXECUTIVE DEVELOPMENT PROGRAMME IN INTERSECTIONAL CULINARY ARTS PRACTICES

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London College of Foreign Trade (LCFT)

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05 May 2025

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