The Chef Training Curriculum Breakdown is designed for those who want to pursue a career in the culinary arts or elevate their cooking skills to a professional level. The course begins with the fundamentals of cooking, ensuring learners grasp the essential techniques and skills needed to prepare high-quality dishes. It then progresses into specific areas such as cooking meat, vegetables, and carbohydrates, helping learners understand how to handle various ingredients and cook them to perfection.

Food safety is a major focus of the course, with dedicated modules on the Food Safety Management System (FSMS), hazard analysis, and the Critical Control Points (HACCP) process. These areas are crucial for understanding how to manage kitchen environments and ensure the safety and quality of food preparation. The course also explores the origin and nature of food risks, enabling learners to identify potential hazards in the kitchen and mitigate them effectively.

The curriculum includes advanced topics like the Diploma in Professional Chef and the Higher Technician in Cooking and Gastronomy, which provide deeper insights into professional kitchen management, advanced cooking techniques, and the art of gastronomy. Food hygiene, health, and safety practices are covered in detail to ensure that learners understand the regulations and best practices required in a professional kitchen.

A key aspect of the course is allergen awareness, teaching chefs how to identify, manage, and prevent food allergens in their dishes, which is critical for ensuring the safety of customers. Nutrition and diet awareness are also explored, enabling learners to create healthier and more balanced meals. Specialized cooking techniques are covered, including Italian cooking, where learners explore the art of preparing traditional Italian dishes, and chocolate making, where students master the techniques of crafting exquisite chocolates. The course concludes with a module on mastering the art of macarons, a skill highly valued in the pastry world.