Come aboard an immersive journey into the multifaceted world of “Higher Technician in Cooking and Gastronomy“, where you can combine your passion with knowledge and expertise to become a reputable Gastronomy Technician. This course provides insightful modules that cover a palette of flavors, techniques, and scientific principles involved in every dish, from introductory gastronomy to comprehensive meat and fish preservation and processing.
The course extensively covers physical, chemical, and allergenic hazards, preparing students to create safe, innovative, and delightful culinary masterpieces. Engaging modules about culinary techniques in meat and fish preparation equip learners with the skills to curate and prepare exquisite meals like a seasoned Cooking Technician.
This meticulously crafted course not only sharpens your culinary aptitude but also provides an understanding of the multifarious nuances shaping the Gastronomy world, beyond imperative food preservation techniques to adeptly navigating the pandemic. The holistic approach of this course unveils the secrets of gastronomy to every aspiring chef and food enthusiast.

Learning Outcomes

  • Acquire comprehensive knowledge of the fundamentals and advanced concepts of gastronomy.
  • Develop proficiency in thermal processing and preserving various types of meats and fish.
  • Gain insight into managing and mitigating physical and chemical hazards in the culinary environment.
  • Master diverse culinary techniques, enhancing proficiency in meat and fish preparation.
  • Adopt strategies for adaptively managing food business operations during pandemic circumstances.

Who is this Course for?

  • Aspiring chefs keen to delve deeper into the nuances of gastronomy.
  • Culinary students desire a thorough understanding of food processing and preservation.
  • Food business owners wishing to navigate through pandemic-related challenges adeptly.
  • Individuals are inclined towards understanding the scientific underpinnings of cooking.
  • Food enthusiasts who aspire to elevate their cooking from a hobby to an art.


Once you finish the course, you have the option to get a certificate to show your success. The PDF version costs just £3.99, while a printed one is £7.99. If you’d like both, it’s £10. For students outside the UK, there’s an extra £10 for delivery.


  • This course is available to all learners of all academic backgrounds.
  • Learners should be aged 16 or over to undertake the course.
  • A strong grasp of English, numeracy, and ICT is necessary for enrollment in this course.

Career path

  • Chef: £20,000 – £30,000 annually
  • Food Scientist: £25,000 – £45,000 annually
  • Culinary Consultant: £30,000 – £50,000 annually
  • Food Critic: £20,000 – £40,000 annually
  • Nutritionist: £25,000 – £35,000 annually
  • Gastronomy Historian: £30,000 – £50,000 annually

Course Curriculum

Higher Technician in Cooking and Gastronomy
Module 01: An Introduction to Gastronomy 00:17:00
Module 02: Gastronomic Concepts 00:23:00
Module 03: Thermal Processing of Food 00:30:00
Module 04: Meat Preservation and Processing 00:36:00
Module 05: Preservation and Processing of Fish 00:25:00
Module 06: Culinary Techniques- Meat Preparation 00:22:00
Module 07: Culinary Techniques-Fish Preparation 00:18:00
Module 08: Physical, Chemical and Allergenic Hazards 00:28:00
Module 09: Reopening and Adapting Your Food Business during COVID-19 00:14:00