Curso Aplicaciones Contemporáneas
Date: 2026-02-24
Time: 24Th Of February 30Th Of March 2026 | Thursdays from 16:00 to 17:30h (CEST)
Modality Online
Organizer:Basque Culinary Center
Location: -
Language: EN
NEXT EDITION: 24TH OF FEBRUARY 2026
Master ancestral techniques to enrich your contemporary culinary practice
TheOnline Modular Course in Contemporary Applications of Curing, Smoking, Marinating & Nixtamalizationwill enable you to integratetraditional methods such as smoking, curing, nixtamalization, and marinatinginto your professional culinary repertoire—with a perspective adapted to modern kitchens.
You’ll explore theorigins, evolution, and current uses of each technique, gaining the skills to enhance flavor, improve texture, and optimize processeswith precision and creativity.
Understand thekey variables for each process and work with ingredients such as alkalis, salts, wood, or acidic mediums—applying this technical and cultural knowledge to your day-to-day culinary practicewith depth and coherence.
Thanks to ahands-on methodology, you’ll combinelive sessions, video-based exercises, and guided feedback to apply what you learn in real contexts—whether in restaurants, personal projects, or artisanal production.
PRACTICAL INFORMATION
COURSE OBJECTIVES
TARGET AUDIENCE
This Course is aimed atgastronomy professionals who want to deepen their knowledge of traditional techniquesand apply them with a modern, technically sound, and creative approach.
Especially recommended for:
CONTENTS
CALENDAR
METHODOLOGY
TheOnline Modular Courseis taught through anactive, hands-on methodologyfocused on individual practice and direct application in professional kitchens. Using a learning-by-doing approach, you will build technical competencies, applying what you learn through practical tasks and guided support.
How the Course Works:
FACULTY
TheOnline Modular Course in Contemporary Applications of Curing, Smoking, Marinating & Nixtamalizationis led by ateaching team specialized in traditional culinary techniques and their adaptation to modern gastronomy, with pedagogical and industry backgrounds.
Your Support Team:
ENROLMENT AND PAYMENT METHODS
Total price:€480
The fee includes:
If you would like to include any other events, please contact us at onekin@hazi.eus
This section contains a series of materials and tools provided free of charge by the HAZI Fundazioa Foundation to any interested party for the purpose of providing general guidance on certain aspects linked to the food and wood value chain, as well as rural and coastal development. Please note that these materials and tools are provided for informational and informational purposes only and are of a general nature, therefore meaning they may not correspond to the specific needs or circumstances of each particular case. The provision of these tools is not intended to replace professional advice that may be necessary for its correct interpretation, completion, application or adaptation under any circumstances. The HAZI Fundazioa foundation disclaims any liability with regard to the use of the tools and materials available in this section and offers no guarantee as to their usefulness, update, accuracy or suitability.