The OSHAA 30-Hours Professional Diploma in Cooking and Gastronomy offers a hands-on and immersive learning experience for those passionate about culinary arts. Designed to introduce core techniques, flavour profiling, and the cultural foundations of global cuisine, this diploma is ideal for participants eager to develop professional kitchen skills and a deeper understanding of gastronomy.
Gastronomy extends far beyond the act of cooking. It involves the study of food and culture, the science of flavour, and the artistic expression of ingredients. This course empowers participants with essential culinary knowledge and practical skills that can be applied in both professional and personal settings.
This course is well-suited to aspiring chefs, food enthusiasts, and anyone looking to enhance their practical cooking skills. It also supports participants pursuing opportunities in catering, hospitality, and food innovation. Whether aiming to start a career in the kitchen or expand culinary knowledge for personal growth, this diploma delivers a balanced and rewarding foundation.
Participants who complete the OSHAA 30-Hours Professional Diploma in Cooking and Gastronomy may pursue further training in professional cookery, food styling, or hospitality management. It also supports career development in restaurants, catering services, event management, and culinary entrepreneurship.
The OSHAA Diploma in Cooking and Gastronomy is an inspiring and practical introduction to the culinary world. With a focus on foundational skills, cultural exploration, and artistic expression through food, it prepares participants for creative and professional growth within the exciting and ever-evolving world of gastronomy.
OSHAA 30-Hours Professional Diploma in Cooking and Gastronomy
Study Units
Learning Outcomes
Introduction to Culinary Arts and Gastronomy (3 hours)
- Understand the foundations of culinary arts and the concept of gastronomy
- Recognise the cultural, historical, and artistic influences on food preparation
- Explore the relationship between food, identity, and sensory experience
- Identify key roles and responsibilities within professional kitchen environments
Fundamental Cooking Techniques: Boiling, Roasting, Baking, and Sautéing (4 hours)
- Demonstrate essential cooking methods with confidence and control
- Understand the impact of temperature, time, and moisture on different ingredients
- Select appropriate techniques for specific dishes and ingredients
- Apply practical skills in executing consistent, well-prepared meals
Ingredient Selection, Seasonality, and Flavour Pairing (5 hours)
- Identify how to source and select high-quality ingredients
- Understand the benefits of using seasonal and locally available produce
- Explore basic principles of taste, aroma, and flavour combinations
- Create balanced dishes using thoughtful ingredient pairings
Global Cuisines and Culinary Traditions (4 hours)
- Explore the culinary characteristics of various world regions
- Recognise traditional ingredients, techniques, and presentation styles across cultures
- Appreciate the influence of geography, religion, and customs on food
- Recreate simple dishes inspired by international culinary traditions
Food Preparation, Knife Skills, and Kitchen Tools (4 hours)
- Use kitchen tools and equipment safely and efficiently
- Demonstrate correct knife handling, cutting techniques, and preparation skills
- Prepare ingredients with precision and attention to hygiene
- Maintain kitchen workspace organisation and cleanliness
Kitchen Safety, Hygiene, and Food Handling Standards (4 hours)
- Understand food hygiene legislation and safety practices in the UK
- Identify hazards and implement risk control measures in kitchen settings
- Apply best practices for storage, cleaning, and waste management
- Maintain personal hygiene and workplace protocols to ensure food safety
Nutrition Basics and Menu Planning (3 hours)
- Understand basic nutritional principles and dietary needs
- Balance meals based on macronutrients and food group guidelines
- Plan simple menus that reflect nutritional value, taste, and presentation
- Adapt menus for different preferences and health requirements
Plating, Garnishing, and Food Presentation Techniques (3 hours)
- Recognise the importance of aesthetics in culinary presentation
- Use colour, texture, and arrangement to enhance visual appeal
- Apply garnishing techniques to elevate dish design
- Present meals that reflect both creativity and professionalism
Course Benefits: OSHAA 30-Hours Professional Diploma in Cooking and Gastronomy
- Builds strong foundational skills in essential cooking techniques and food preparation
- Enhances understanding of global cuisines, cultural influences, and traditional cooking practices
- Develops confidence in using professional kitchen tools, knives, and equipment
- Strengthens knowledge of food safety, hygiene, and kitchen management standards
- Encourages creativity in ingredient selection, flavour pairing, and dish presentation
- Introduces principles of nutrition and balanced menu planning for diverse dietary needs
- Supports practical experience in plating and garnishing with attention to visual appeal
- Prepares participants for entry-level roles or further training in culinary arts and hospitality
- Fosters a deeper appreciation for sustainable cooking and responsible food practices
- Provides a valuable stepping stone towards careers in catering, restaurants, or food entrepreneurship
The OSHAA 30-Hours Professional Diploma in Cooking and Gastronomy is designed for individuals who are passionate about culinary arts and wish to gain professional-level knowledge and skills. It is ideal for:
- Participants seeking to develop practical cooking techniques and kitchen confidence
- Aspiring chefs or food enthusiasts aiming to pursue a career in the culinary or hospitality sector
- Individuals interested in exploring global cuisines and the cultural dimensions of food
- Those looking to improve their knowledge of nutrition, food safety, and menu planning
- Participants planning to start a small food business, catering service, or home-based kitchen venture
- Anyone wishing to build a strong foundation in gastronomy for personal or professional growth
This course is suitable for both beginners and those with some prior kitchen experience who are eager to refine their culinary skills and understanding.
