A curriculum joining core sciences, culinary practice and management. This map combines existing content and additions approved for development; each subject is announced as available after completion and publication.
Professional foundations and safety
Uniform, discipline, kitchen hierarchy and responsibilities; food and occupational safety, allergens, contamination and storage.
Skills, ingredients and teaching recipes
Knife safety, cuts, cooking methods, stocks and sauces; vegetables, meat, fish, grains, herbs and spices. Illustrated recipes, including ten additional international dishes and omelette varieties, explain techniques and common errors. Origins and history are documented where sources exist.
Production, tasting and kitchen management
Baking, pastry and desserts; sensory analysis and balance; purchasing, stock, production planning, leadership and quality.
Professional English and applied mathematics
Core subjects: professional terminology and communication; quantities, ratios, conversions, yield and waste.
Accounting and menu design
Core subjects covering recipe cost, pricing, profitability and stock, plus menu construction and Excel applications.
Biology, nutrition and culinary psychology
Core subjects: food microbiology and preservation; food composition, balance and dietary needs; sensory perception, expectations, colour, presentation and professional behaviour. Each subject has objectives, lessons, practice, assessments, a grade and pass requirements contributing to the final result. Published plans specify weights, hours and graduation rules. Duration is reviewed when curriculum extensions are adopted.