WEEK 1

BASICS OF PROFESSIONAL COOKING

• Introduction to professional cooking – Overview of the profession, organization of a professional kitchen
• Fundamentals of cooking – Culinary terminology, basic techniques
• Food hygiene and safety – HACCP standards, hygiene and safety rules in the kitchen
• Cutting techniques – Basic cuts for vegetables and fruits
• Stocks and mother sauces – Preparation of basic stocks and classic French sauces

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WEEK 2

CULINARY TECHNIQUES & PRESENTATION

• Cutting and seasoning – Mastery of advanced cutting techniques and appropriate seasoning
• Basic cooking methods – Searing, poaching, braising, roasting, steaming, etc.
• Plating – Techniques for plating and decoration

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WEEK 3

CARIBBEAN & AMERICAN FLAVORS

• Marinades and American soul food – Preparation and specific cooking techniques
• Composed salads, vinaigrettes, and purées – Creating balanced flavors and presentation

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WEEK 4

PASTA & SEAFOOD

• Techniques for preparing and cooking fresh and dried pasta
• Preparation and cooking of seafood, with accompanying sauces

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WEEK 5

BREAD MAKING BASICS 

• Essential ingredients and their roles – Flours, yeast, water, salt, and their interaction
• Kneading and shaping techniques – Manual and mechanical methods
• Fermentation and resting times – Proofing stages: bulk fermentation, proofing
• Baking and oven control – Temperatures, steam, and browning
• Presentation and storage – Finishing and storing bread

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WEEK 6

BASIC SANDWICHES & CLASSICS

• Techniques for preparing bread and fillings
• Assembly and presentation of sandwiches
• Mastery of flavors and textures

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WEEK 7

BREAKFAST & BRUNCH

• Preparation of classic breakfast and brunch dishes
• Management of cooking, side dishes, and plating
• Nutritional balance and presentation of dishes

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WEEK 8

MENU PLANNING & COST MANAGEMENT – FINAL PROJECT

• Menu planning – Selection of dishes, balance of flavors and textures
• Cost and margin management – Calculation of food costs, budget optimization
• Creation of a fictional restaurant – Final project: full development of a menu, planning, preparation,presentation and Certificate