A rich journey through the science and art behind Cooking awaits you—where theory meets tradition, and flavor meets foundation. This comprehensive course, Higher Technician in Cooking and Gastronomy, explores the core pillars that define culinary excellence from a theoretical perspective. From understanding the roots of gastronomy and culinary identity to exploring the scientific foundations of thermal processing, meat and fish preservation, and the critical importance of food safety, the course is designed to deepen your appreciation of Cooking far beyond recipes and routines. You’ll uncover how fundamental concepts like allergenic risks, chemical interactions, and proper food handling shape the integrity and quality of every dish—making Cooking not just a craft, but a discipline rooted in precision and care.

Structured for learners who value depth, this course presents the reasoning, terminology, and structure behind each method—why meats are prepared a certain way, how fish can be preserved safely, and how thermal processes alter both flavor and safety. It also addresses evolving topics such as reopening food businesses with care during health crises like COVID-19, reinforcing the responsibility and adaptability required in the world of Cooking.

Learning Outcomes

• Understand the historical and theoretical foundations of gastronomy

• Explore concepts behind meat and fish preservation

• Learn food safety standards including allergenic and chemical hazards

• Analyze the impact of thermal processing in culinary preparation

• Study key culinary techniques related to meat and fish

• Gain awareness of health and operational guidelines for food businesses

Who Is This Course For

• Aspiring chefs seeking theoretical depth in culinary arts

• Students of gastronomy and food sciences

• Culinary enthusiasts interested in the science of food

• Professionals in the food industry aiming to broaden their academic base

• Individuals preparing for advanced studies in Cooking and gastronomy

• Anyone passionate about the structure and theory behind Cooking