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Higher Technician in Cooking and Gastronomy

(7 students)

This course includes:

03:50:00 hours

CPD Accreditation

9 units

Full lifetime access

Access on mobile and TV

Certificate of completion


Learning Outcomes:

  • Develop an understanding of the principles and theories of cooking and gastronomy.
  • Acquire knowledge of food preparation techniques and the science behind cooking and baking.
  • Enhance creativity to design and develop unique and innovative culinary creations.
  • Gain expertise in food safety and sanitation practices to ensure safe and healthy food preparation.
  • Improve communication techniques to collaborate with colleagues and interact with customers effectively.
  • Learn to manage and lead kitchen staff and oversee kitchen operations.
  • Develop menu planning and recipe development talents to meet customer preferences and dietary needs.
  • Learn to evaluate food quality and presentation to ensure consistency and customer satisfaction.

Course Description:

The Higher Technician in Cooking and Gastronomy course is designed to provide an understanding of the culinary arts and gastronomy. This course covers various topics such as food preparation, cooking techniques, menu planning, food safety and hygiene, and wine and beverage service. Individuals will learn about the different styles of cuisine, including regional and international cuisine, as well as the latest trends and innovations in the culinary industry. Additionally, the course highlights the significance of sustainable food practices and ethical sourcing of ingredients. The course aims to equip individuals with the knowledge to excel in the culinary industry and contribute towards the growth and development of the food and beverage sector.

Course Benefits:

The Higher Technician in Cooking and Gastronomy course can benefit individuals interested in pursuing a career in the culinary industry or related fields. By taking this course, individuals will better understand the culinary arts and gastronomy and learn how to create culinary masterpieces using various cooking techniques and ingredients. This knowledge can help individuals develop their creativity and culinary approaches and create unique and innovative dishes. Furthermore, individuals will gain a deeper understanding of sustainable food practices and ethical sourcing of ingredients, which can help them contribute towards a more sustainable and ethical food industry. By the end of the course, individuals will be able to apply their knowledge in real-world situations and contribute towards the growth and development of the food and beverage sector.

Career Path:

  • Executive Chef: overseeing kitchen operations and menu planning in a restaurant or culinary establishment.
  • Pastry Chef: responsible for designing and creating desserts and baked goods in a culinary establishment.
  • Catering Manager: responsible for planning and executing catering events, including menu planning and staff management.
  • Food Stylist: responsible for creating visually appealing food presentations for photography, film, or television.
  • Food and Beverage Director: Managing food and beverage operations in hotels and other hospitality establishments.
  • Culinary Instructor: responsible for teaching culinary skills and techniques to students in culinary schools or community colleges.
  • Menu Developer: responsible for developing menus for restaurants and other food service establishments based on customer preferences and dietary needs.
Course content

Higher Technician in Cooking and Gastronomy

01: An Introduction to Gastronomy


02: Gastronomic Concepts


03: Thermal Processing of Food


04: Meat Preservation and Processing


05: Preservation and Processing of Fish


06: Culinary Techniques- Meat Preparation


07: Culinary Techniques-Fish Preparation


08: Physical, Chemical and Allergenic Hazards


09: Reopening and Adapting Your Food Business during COVID-19


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