Culinary Studies (Continental and Local Dishes)

Lesson 1: The Basics of Cooking and Culinary Skills

Lesson 2: The Must-Haves for Every Kitchen

Lesson 3: Health and Safety of Food and Food Handlers

Lesson 4: Basics Methods of Cookery

Lesson 1: Herbs & Spices (Origin & Alternative Names)

Lesson 2: Types of stock, and how to make them

Lesson 3: The different Mother sauces, how to make them and some of their derivatives

Lesson 1: Rice Dishes

Lesson 2: Chicken Class

Lesson 3: Asian Class 1

Lesson 4: BBQ and Grilling Class

Lesson 5: Italian Class

Lesson 6: Breakfast Class

Lesson 7: Italian Cuisine III – Pizza Making

Lesson 8: Caribbean / Indian

Lesson 9: Canapé/ Finger food

Lesson 10: Seafood

Lesson 1: Special diets (e.g., vegetarian, gluten-free)

Lesson 2: Nutritional balance in cooking

Lesson 3: Recipe modification for dietary restrictions

Lesson 1: Culinary artistry and creativity

Lesson 2: Menu planning and innovation

Lesson 3: Signature dishes and food pairings

Principles of food and wine pairing

Wine selection and service

Tasting and evaluating wine