Advice Pool - Reference and Education

Culinary schools are places where cooking is taught. Today, cooking is an art, rather than just cooking. There are several sp

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

ecialties in cooking who can make you an expert chef, either for professional reasons or just for fun. They teach fundamental

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

and traditional cooking while encouraging innovation and novelty. Getting trained at a culinary school may help you become a

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

n executive-chef, sous-chef, saucier, garde manager, pastry chef, or a sommelier.

There are also online culinary schools tha

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

t provide training in culinary skills. These offer several courses relating to pastry preparation, wine tasting and selecting

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

, knife skills, baking and dessert making, holiday cooking, healthy cooking, regional cooking, style cooking, safety and sani

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

tation, cost management, food handling and identification, food and nutrition, special cuisines, gourmet cooking, catering an

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

d more. These classes are offered either in a distance education format or as online classes in the regular mode. They are ta

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

ught by providing video demonstrations, online instructions, recipes and directions through e-mail or websites, web-based tut

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

orials, CD-ROM/video or audio-based tutorials, e-books, threaded discussions, weblogs, online forums, video conferencing, tel

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

conferencing, chat and so on.

Online culinary schools offer certifications that are applicable worldwide. They have good fac

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

ilities and instructors, food service operations, job placement assistance, good credentials, teaching by experts, hands-on t

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

eaching, and so on. There are different kinds of certifications available: diploma programs, associate’s degrees, apprentices

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

hip programs, bachelor’s degree programs, vocational programs and certificate programs. These programs are also offered in di

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

fferent levels, like level 1 for basic introduction, level 2 for more experienced cooks and level 3 for learning professional

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

cooking. Online culinary schools have their own advantages: you can learn at your own place, time and pace; it has a variety

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

of styles for learning as well as delivery methods; the course can be designed as per the learner’s needs; it is cost-effect

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

ive, as travel costs are eliminated; they are flexible enough for self-learning; and there is greater teacher-student collabo

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

ration.

There are many online culinary tutorials that provide courses for beginners, amateurs and professionals. Many profes

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

sional culinary schools are also offering online courses. Information can be found online or at the websites of these schools

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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