Culinary Department

Catalog of Culinary Courses

Malone Global University offers five main professional style cooking courses. In turn each course is made up of smaller units called modules that contain lessons as individiual core class intruction webpages. These courses are designed to prepare chefs to work in any culinary field. Selected recipes are included to foster skill and consistent restaurant quality results. Most tasks can be done with standard equipment while a few might require pro quality tools. Feel free to improvise if need be.

• Baking & Pastry

  A structured introduction to foundational and advanced pastry arts. Learners build proficiency across doughs, batters, laminated pastries, breads, cakes, confections, and plated desserts. The curriculum emphasizes precision, technique control, ingredient behavior, and production workflow expected in professional kitchens.

• Cooking Techniques

  A comprehensive overview of core culinary methodologies. Students develop competency in sautéing, roasting, braising, steaming, poaching, ingredient processing, cutting techniques, stocks, sauces, base preparations, flavor development, and heat management. The program equips learners with operational discipline and versatility across diverse cooking environments.

• Grilling & Frying

  Students learn to prepare meats, poultry, seafood, and vegetables with precision and flavor optimization using high-heat and oil-based preparation methods. Coursework covers smoke management, temperature control, equipment handling, breading systems, flavor infusions, and safety protocols. The curriculum is designed to strengthen execution in both traditional and modern grilling and frying applications by covering charcoal, gas, indoor grilling, BBQ smoking, and deep/fan frying methods.

• Prep Skills & Foundations

  Essential kitchen skills for every culinary student, including mise en place, ingredient knowledge, food safety, sanitation, and efficient prep workflows. This course ensures students are prepared for all hands-on culinary environments. Students establish the mechanical and organizational foundations required for consistent, high-quality culinary output.

• Specialized Electives

  A curated slate of advanced, niche, or regional culinary disciplines. Electives may include global cuisines, dietary specialization, advanced plating and presentation, food science, menu planning, culinary entrepreneurship, and molecular gastronomy. Electives allow students to tailor their culinary education to specific interests and career goals.or industry-specific production skills. These courses enable learners to tailor their expertise to targeted culinary pathways.