Advanced Certificate in Culinary Excellence for Events
-- ViewingNowThe Advanced Certificate in Culinary Excellence for Events is a comprehensive course designed to provide learners with the skills needed to excel in the competitive culinary world. This program focuses on advanced culinary techniques, event planning, and menu development, making it ideal for chefs, caterers, and event managers seeking career advancement.
5,210+
Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข Advanced Cuisine Techniques: This unit covers advanced cooking methods, including molecular gastronomy, sous vide, and advanced plating techniques.
โข Menu Engineering and Design: Students will learn how to create menus that are both attractive and profitable, taking into account food cost, menu psychology, and market trends.
โข Culinary Nutrition and Allergies: This unit covers the fundamentals of nutrition and how to accommodate guests with dietary restrictions, including gluten-free, vegan, and allergen-free cooking.
โข Event Catering Management: Students will learn how to manage all aspects of event catering, from estimating food and labor costs to coordinating with event planners and vendors.
โข Wine and Beverage Pairing: This unit covers the basics of wine and beverage service, including food and wine pairing, cocktail creation, and bar management.
โข Sustainable and Local Sourcing: This unit covers the importance of sustainable and local sourcing, including how to build relationships with local farmers and producers, and how to incorporate seasonal ingredients into menus.
โข Food Safety and Sanitation: This unit covers the fundamentals of food safety and sanitation, including HACCP principles, safe food handling, and sanitation procedures.
โข Cultural and Religious Cuisine: This unit covers the fundamentals of cultural and religious cuisine, including how to prepare and serve kosher, halal, and other specialty diets.
โข Large-Scale Food Production: This unit covers the unique challenges of large-scale food production, including how to manage food cost, quality control, and labor efficiency.
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