Innovation in Cooking with Scientific Methodology

FIRST EDITION: NOVEMBER 2024

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Innovate with method, avoid trial and error

Cooking is universal. We all eat. This familiarity transforms into a unique advantage when merged with the scientific field. If you cook, in one way or another, are doing science. Over time, the science of food and culinary arts have become more intertwined. This has created a space full of interactivity, synergies, and collaborations among disciplines. An approach that not only enriches our understanding of what we eat but also opens paths for innovation in cooking.

The Course in Kitchen Innovation with Scientific Methodology provides you with the foundations on how to apply scientific methodology to innovate in cooking. You will learn to create from a structured and validated approach. Understanding that it's not just about traditional science, but using it as a tool to effectively understand and improve your cooking skills.

PRACTICAL INFORMATION

• Campus Based Learning at Basque Culinary Center
• Academic period: November 4 - November 29, 2024
• Duration: 4 weeks
• Schedule: to be confirmed
• 18 spots
• Degree from the Faculty of Gastronomic Sciences of Basque Culinary Center
• More information and inquiries: cursos@bculinary.com

PROGRAM OBJECTIVES

The general objective of the course is to understand the foundations of the scientific process applied to creativity and innovation in cooking. Additionally, the program will pursue the following objectives:

• Provide a scientific methodology that can be applied in future development processes
• Provide basic fundamentals of food components and how these affect food formulation
• Develop organoleptic skills to incorporate their knowledge of taste and texture in the development of specific-purpose, nutritious and attractive dishes and products for the consumer
• Learn to perform searches and handle scientific information, through knowledge of search engines, portals, and various information resources
• Propose hypotheses, work objectives, and design an experimental plan using various methodological tools
• Perform experiments applied to culinary and food developments that can be carried out in any professional kitchen
• Validate the proposed hypothesis through data treatment and the corresponding interpretation and discussion of these
• Train in basic resources of written and oral scientific communication after an innovation process

PROFESSIONAL APPLICATIONS

We know that professional opportunities can vary according to geographical location and individual preferences of the students; however, with this Course, participants can perform roles and functions in the following positions and areas:

General areas of application:

• Gastronomic R&D (restaurants, bakeries, universities, central kitchens, technology centers, etc)
• Product development for companies in the food industry, fifth range, collectives, or own ventures.

Elevate the competencies of your profile to become a Research Chef. Using methodological research tools in the development of products, dishes, and more. Some areas of application are as follows:

• Bakeries, industry, and central kitchens
• Industry whose products are directed to the Horeca channel
• R&D (mainly restaurants and companies)
• Kitchen
• Quality departments
• Central kitchen
• Fifth range
• Collectives
• Own ventures

ARE YOU AN INTERNATIONAL STUDENT?

To undertake training lasting less than six months you do not need to manage a tourist visa, but depending on your country of origin, you may need to manage a TYPE C (Schengen) or Tourist Visa for your entry into Spain.

You can check if you need to manage a tourist visa (see annex I).

This procedure can be managed once a place in the course has been reserved.