The scientific application of culinary techniques and principles, this field involves the study of food chemistry, psychology, and nutrition.
Food Safety and Sanitation: Importance of food safety, foodborne illnesses, proper handling and storage of food, sanitation practices in the kitchen.
Nutrition: Essential nutrients, recommended daily allowances, healthy diets, special dietary needs.
Food Chemistry: Chemical reactions in cooking, pH balance, molecular structure, changes in heat and temperature.
Food Microbiology: Microorganisms in food, role of bacteria, yeasts and fungi in food production, food preservation techniques.
Culinary Techniques: Cooking methods, knife skills, seasoning and flavoring, food presentation.
Ingredient Functionality: How ingredients function in recipes, understanding the role of fats, proteins, carbohydrates and other ingredients in food preparation.
Menu Planning: Factors to consider when planning a menu, dietary restrictions, food pairing, food costing and profitability.
Sensory Analysis: Evaluation of food using senses such as taste, sight, smell, touch and sound; understanding how sensory perception influences food quality.
Food Processing: Manufacturing processes and techniques for food production, food preservation techniques, food packaging and labeling.
Culinary History and Culture: Origins of food and culinary practices, cultural influences on food, regional cuisine, culinary traditions.