NEXT EDITION: TO BE CONFIRMED<\/p>\n
Spain is thebirthplace of the culinary avant-garde, standing out for innovating techniques, using products creatively, and creating surprising dishes with character. Many of the movements that have driven this trend began in the Basque Country, where Basque Culinary Centerhas been endeavoring to document and share these innovations through training. With the help ofpioneering educators, we seek to train professionals capable of responding to the environment’s changing challenges. Due to astrong scientific vision, we have been able to move closer to the avant-gardewith well-founded and rigorous knowledge, while maintainingcreative freedom.<\/p>\n
This gave rise to theMolecular Cooking Course,the first online course with a \u201clearning by doing\u201d approach in English, focused on molecular cooking within the gastronomic space.This course has a clear objective:to provide students with the necessary foundation and fundamentals to understand how avant-garde products and techniques work.It includestraining on gelling agents, thickeners, and emulsifiers. It also coversprocesses and technologies, both ancestral and contemporary,such as salting, smoking, and nixtamalization. It’s not a course aimed at replicating recipes, but at understanding the principles of molecular cuisine so as to design and execute avant-garde creations.<\/p>\n
This programme isdelivered entirelyin English. Therefore,it is mandatory to have at least a B2 level, which can be demonstrated through official certificates, studies completed in English, or professional experience in English-speaking countries.<\/p>\n
PRACTICAL INFORMATION<\/p>\n
COURSE OBJECTIVES<\/p>\n
Thegeneral objectiveis tofully understand how to use different cutting-edge culinary productsso as to use them to achieve the desired effects when designing a dish. Other objectives of the Course are:<\/p>\n
PROFESSIONAL APPLICATIONS<\/p>\n
With this course, you canexpandandimproveyour skills,advancein your professionalization, andaccessprofiles of greater responsibility in culinary innovation. Some of the areas or positions of application include:<\/p>\n
The course for people with the following profiles:<\/p>\n
If you do not see yourself reflected in the above profiles and are interested in the Course, do not hesitate tocontact us. The course coordination team will review your training and experience and provide you with a response.<\/p>\n
The modules that make up this course are as follows:<\/p>\n
Module 1: Thickeners<\/p>\n
Discover how to create and transform textures<\/p>\n
Module 2: Gelling Agents<\/p>\n
Play with the consistency of your creations<\/p>\n
Module 3: Emulsifiers and Aerators<\/p>\n
Understand the science of binding and aerating<\/p>\n
Module 4: New Avant-Garde Products<\/p>\n
Explore the frontier of culinary innovation<\/p>\n
Module 5: Nixtamalization<\/p>\n
Handle the technology behind an ancestral process<\/p>\n
Module 6: Challenge<\/p>\n
Apply your knowledge of techniques and products to create your own avant-garde dishes<\/p>\n
The Course uses alearning by doingmethodology, which is based on the idea thatthe best way to learn is through practical experience and direct action. Rather than focusing exclusively on theory and passive instruction, this methodology encourages students toacquire knowledge and skills by actively participating in hands-on activities and real projects. Some characteristics include:<\/p>\n
Students will have the opportunity to learn from accomplished professionals in the field of gastronomy, recognizedfor their academic, intellectual, and social influence, as well as for their impactful contributions.<\/p>\n
The Course features a panel of professors, which may vary with each edition, comprisingexperienced experts in the field of Culinary and Gastronomic Sciences.<\/p>\n
The total cost of the course is 945 \u20ac (approximate price), payable in a single payment<\/p>\n
The price includes:<\/p>\n
Refund and Cancellation Policy:<\/p>\n
Essential<\/p>\n","protected":false},"parent":0,"menu_order":0,"template":"","meta":{"_acf_changed":false},"tags":[409,411,414],"tipo_de_evento":[588],"categoria_evento":[564],"ambito_evento":[601],"class_list":["post-50306","calendar-event","type-calendar-event","status-publish","hentry","tag-cocina","tag-emprendimiento","tag-juventud","tipo_de_evento-formacion","categoria_evento-gastronomia","ambito_evento-capacitacion"],"acf":[],"yoast_head":"\n