Molecular Cooking 24- 25 (Online)

PRACTICAL INFORMATION

• Online Format
• 100% in English
• Registration deadline: october 8, 2024
• Academic Period: october 15 - november 22, 2024
• Certificate from the Faculty of Gastronomic Sciences at the Basque Culinary Center.
• Questions and additional information:  cursos@bculinary.com.

COURSE OBJECTIVES

The general objective is to fully understand how to use different cutting-edge culinary products so as to use them to achieve the desired effects when designing a dish. Other objectives of the Course are:

• To identify and understand different products used in contemporary cuisine.
• To apply the use of avant-garde products according to the characteristics and parameters sought in the dishes.
• To learn techniques using thickeners, emulsifiers, gelling agents, and aerators, as well as the nixtamalization technique.
• To design new dishes and creations applied to contemporary cuisine.

PROFESSIONAL APPLICATIONS

With this course, you can expand and improve your skills, advance in your professionalization, and access profiles of greater responsibility in culinary innovation. Some of the areas or positions of application include:

• Creative Cuisine Chef: Chef roles in restaurants, hotels, or gastronomic establishments.
• Gastronomic Entrepreneurship: Development of proprietary catering businesses such as restaurants, cafeterias, or catering companies.
• Culinary Consulting: Culinary consulting services for catering businesses such as restaurants and catering companies.