Culinary Fundamentals

Overview & Aims

Master the essentials of culinary and pastry arts in professional kitchens and labs. Build solid technique, food safety, nutrition and gastronomy knowledge.

Structure & Credits

40 ECTS – all mandatory across core culinary, pastry, nutrition, gastronomy and food safety modules.

Module Listing 

• Kitchen & Larder 1
• Kitchen & Larder 2
• Introduction to Larder and Meat Technology
• Pastry 1
• Pastry 2
• Introduction to Nutrition
• Gastronomy 1
• Culinary Science: Food Safety 1

Why Take This Minor

Ideal for hands‑on learners who want strong culinary foundations with an eye on sustainability, health and professional practice.