Farm-to-Table Culinary Diploma
Core Modules
Basic Cutting
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Culinary Techniques
This module focuses on teaching students the basic techniques of cooking and baking, including knife skills, stocks, sauces, soups, and pastry doughs.
Sustainable Farming and Gardening
Students will learn sustainable farming and gardening practices, crop selection, and soil management.Livestock management and routines around hydroponics and aquaponics will be demonstrated.
Understanding of farming and Food Systems
Exhaustive understanding of farming and food systems to source ingredients locally and build relationships with local farmers and growers will be imparted.
Seasonal Menu Planning
Farm-to-table restaurants rely heavily on seasonal and local ingredients, which means the menu needs to be updated accordingly. This requires a formidable understanding of the seasonal availability of different ingredients and the ability to adapt to them.
Kitchen Management
Principles of cost control, menu planning, and kitchen organization in the context of an operation in a farm will be taught.
Plated Desserts and Presentation
This component dwells on teaching students how to create visually appealing, delicious desserts that align with the farm-to-table philosophy.
Entrepreneurship
Students will be provided an opportunity to work with our experts to build a business plan on starting and running a farm-to table restaurant, catering business, or a unit that commercially processes local farm produce.
Culinary Nutrition
This component focuses on teaching students about the nutritional value of ingredients used in farm-to-table cooking and how to prepare healthy, balanced meals.
