Culinary Arts (Hospitality) — Germany (Theory-Only) — Modules
Total Duration: 240 h (16 weeks × 15 h/week; Mon–Fri, 3 h/day)
Professional language: German (Professional German for Hospitality)
M1. German Hospitality & Professional Kitchen Foundations — 12 h
Week: 1
Focus: German hospitality landscape; brigade/section roles; kitchen documentation pack (SOPs, specs, cleaning plans, temperature logs); knife-safety theory; HACCP overview & record map.
M2. Food Hygiene & HACCP (EU 852/2004; German practice) — 33 h
Weeks: 1 (intro 3 h), 2–3
Focus: hazards & PRPs; temperature control concepts (chilling/cooking/hot-holding/cooling); cleaning & disinfection; HACCP diary pages (theoretical); traceability & supplier approval; receiving/delivery checks & non-conformance reporting; internal verification & mock inspection flow; incident response & recall steps; knowledge check + portfolio review.
M3. Allergens, LMIV/LMIDV & Guest Communication — 15 h
Week: 4
Focus: the 14 allergens; LMIV (EU 1169/2011) + LMIDV specifics (how/where guest information must be provided); German-language enquiry scripts & “double-check” protocol; allergen matrix (paper exercise); near-miss/complaint documentation.
M4. Kitchen H&S in Germany: ArbSchG/DGUV & GefStoffV — 15 h
Week: 5
Focus: risk assessment (Gefährdungsbeurteilung) methods & templates; PPE & signage; slips/trips/burns/knives (SOP drafting); chemical safety (GefStoffV, SDS basics, storage/labels); biological risks; IfSG §43 awareness; incident/near-miss logs & corrective-action planning.
M5. Classical Techniques I: Stocks, Soups & Sauces — 15 h
Week: 6
Focus: foundations of stocks (ratios, mirepoix, bouquet garni; clarification theory); sauces (mother sauces, emulsions, reductions; holding/regeneration theory); soups (clear vs. thick; thickening agents); seasoning & flavour balancing (theory only); sensory evaluation theory (no tasting).
M6. Classical Techniques II: Meat/Fish/Vegetable Prep — 15 h
Week: 7
Focus: meat (German cuts, methods, doneness vocab; cooling hazards); poultry (prep sequencing, cross-contamination prevention, holding times); fish (species overview, filleting theory, stock/fumet logic); vegetables (knife grips—theory, cuts, blanching/shocking concepts); production planning (pass timing, plating order, service rhythm).
M7. Pastry & Baked Goods — 15 h
Week: 8
Focus: doughs (shortcrust & puff/lamination logic), mixing methods & faults; choux & sponges (aeration/setting theory); custards & creams (gelling/stabilising); baking science (heat transfer, Maillard/caramelisation) and fault-finding; allergen risks in bakery & label/cross-contact prevention.
M8. German/European Menus: Breakfast, Bistro & Biergarten — 30 h
Weeks: 9–10
Focus: breakfast formats, buffet mapping & allergen signposting; bistro structure & Tageskarte logic (sequencing/pacing); biergarten logistics & service constraints; plate composition, garnish logic, temperature windows (theory); seasonal sourcing & specials; GP targets; plating plan diagramming; pass/expedite communication scripts; knowledge check & portfolio update.
M9. Menu Engineering, Costing & VAT (MwSt/USt) — 15 h
Week: 11
Focus: yields & trim loss; standard recipe cards; plate cost & CoGS %; GP targets; VAT rate awareness for F&B; pricing worksheets; KPIs (prep labour, throughput, RevPASH linkage to kitchen capacity); mini dashboard (paper/data set).
M10. Purchasing, Inventory, Traceability & Waste Controls — 15 h
Week: 12
Focus: specifications & supplier selection (due-diligence file); deliveries/acceptance & corrective actions (paper trail); inventory theory (FIFO/FEFO; perpetual vs. periodic on paper); waste logs, root-cause analysis & countermeasures; internal audit (paper-based) for stock and waste controls.
M11. Sustainability & Food-Waste Prevention — 15 h
Week: 13
Focus: Target-Measure-Act frameworks; portion control & yield improvement; prep planning for reduction; energy/water efficiency (theory); ethical sourcing & supplier engagement; redistribution ethics; menu redesign for waste & sustainability goals.
M12. Capstone: Concept + Compliance Pack (Theory-Only) — 45 h
Weeks: 14–16
Focus: capstone brief & positioning; sample menu, dietary coverage & LMIV statements (theory); allergen matrix & cross-contact controls in SOPs; HACCP pages & cleaning schedules; PPDS label set (theoretical) & guest-communication scripts; costing & GP tuning; sustainability plan & KPI targets; mock internal audit checklist (official controls alignment); capstone presentation (theoretical menu defence; no production), written test & portfolio viva
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