Plan and guides
Study plan
International Union of Arab Master Chefs
Main culinary, English and mathematics span several stages. Stage numbers are internal sequencing, not qualification levels. Prerequisites are a learning plan without retroactive locks or academic equivalence. Core/capstone workload is proposed for approval; other source estimates remain estimates. Do not double-count shared activities or substitute planned load for completed hours.
Planning/review workload is not completion, contact hours or academic credits. A total before overlap review cannot certify hours.
Source version: culinary-launch-2026-v1
Training stage 1 · Scientific foundations and continuing skills
| Subject | Lessons | Planned theory hours | Planned practice hours | Suggested prerequisites |
|---|---|---|---|---|
| Diploma in Culinary Arts and Kitchen Management — 18 months Spans stages: 1، 2، 3، 4، 5 | 92 | 69 | 138 | |
| English for chefs: foundations to advanced communication Spans stages: 1، 2، 3، 4 | 60 | 39.5 | 42.75 | |
| Mathematics: foundations to baccalaureate level and culinary applications Spans stages: 1، 2، 3، 4 | 63 | 54.25 | 55.5 | |
| Chemistry and physics of cooking | 3 | 1.75 | 3 | |
| Food biology and microbiology | 3 | 1.75 | 3 |
Training stage 2 · Safe production, nutrition and baking
| Subject | Lessons | Planned theory hours | Planned practice hours | Suggested prerequisites |
|---|---|---|---|---|
| Nutrition and meal planning | 3 | 1.75 | 3 | Chemistry and physics of cooking · Food biology and microbiology Main culinary chapters: 5 |
| Food safety and quality management | 6 | 9 | 12 | Main culinary chapters: 3، 4، 5، 6 |
| Applied baking and pastry | 6 | 9 | 12 | Main culinary chapters: 8، 14 |
Training stage 3 · Sensory skills, behavior and presentation
| Subject | Lessons | Planned theory hours | Planned practice hours | Suggested prerequisites |
|---|---|---|---|---|
| Sensory psychology and professional behaviour | 3 | 1.75 | 3 | Chemistry and physics of cooking Main culinary chapters: 2 |
| Applied sensory analysis and tasting | 6 | 9 | 12 | Sensory psychology and professional behaviour Main culinary chapters: 9 |
| Food decoration, plating and presentation design | 6 | 9 | 12 | Applied baking and pastry Main culinary chapters: 15 |
Training stage 4 · Cost, management, menus and supply
| Subject | Lessons | Planned theory hours | Planned practice hours | Suggested prerequisites |
|---|---|---|---|---|
| Operational accounting and costing | 3 | 1.75 | 3 | Mathematics: foundations to baccalaureate level and culinary applications Main culinary chapters: 16، 17 |
| Digital kitchen skills | 3 | 1.75 | 3 | Mathematics: foundations to baccalaureate level and culinary applications Main culinary chapters: 8 |
| Kitchen management and leadership | 3 | 1.75 | 3 | Main culinary chapters: 1، 2، 20 |
| Procurement, inventory and supply chains | 6 | 9 | 12 | Operational accounting and costing · Food safety and quality management Main culinary chapters: 19 |
| Menu engineering and pricing | 6 | 9 | 12 | Operational accounting and costing · Procurement, inventory and supply chains Main culinary chapters: 18 |
Training stage 5 · Hospitality, innovation, sustainability and enterprise
| Subject | Lessons | Planned theory hours | Planned practice hours | Suggested prerequisites |
|---|---|---|---|---|
| Hotel management | 8 | 6 | 7.25 | Kitchen management and leadership · Food safety and quality management Main culinary chapters: 15 |
| Molecular cuisine | 8 | 6 | 7.25 | Chemistry and physics of cooking · Food biology and microbiology · Food safety and quality management Main culinary chapters: 8، 10 |
| Sustainability and waste management | 3 | 1.75 | 3 | Procurement, inventory and supply chains Main culinary chapters: 21 |
| Product development and applied research | 6 | 9 | 12 | Mathematics: foundations to baccalaureate level and culinary applications · Applied sensory analysis and tasting · Food safety and quality management Main culinary chapters: 8، 9 |
| Food entrepreneurship and business design | 6 | 9 | 12 | Operational accounting and costing · Menu engineering and pricing · Kitchen management and leadership Main culinary chapters: 17، 22 |
Training stage 6 · Placement, integration and final defence
| Subject | Lessons | Planned theory hours | Planned practice hours | Suggested prerequisites |
|---|---|---|---|---|
| Field placement and professional practice | 6 | 9 | 120 | Food safety and quality management Main culinary chapters: 6، 7، 10 |
Integrated final capstone · 60 Planned practice hours
Illustrative weekly load
12 · 69 Estimated study weeks
15 · 55 Estimated study weeks
Planning/review workload is not completion, contact hours or academic credits. A total before overlap review cannot certify hours.