Curso Cocina a Presión

NEXT EDITION: DECEMBER 10, 2024
Pressure makes ideas float.

In gastronomy, it is often thought that some flavors areunattainable, but in reality, everything is within reach for those who understand theappropriate techniques. Pressure is a powerful force that can become an ally in creating unique and surprising dishes. Modern cooking has provided us with a series of tools that unlock a range of culinary possibilities whereinnovation and creativity are driven by the power of pressure. This program aims tounveil the secrets behind these techniques and apply them in the creation of dishes that will amaze.

PRACTICAL INFORMATION

PROGRAM OBJECTIVES

TARGET AUDIENCE

The program is aimed at people with the following profiles:

Haven’t seen yourself reflected in the points above and are interested in the course? Don’t hesitate to contact us, the course coordination team will evaluate your training and experience and we will provide you with a response.

TRAINING PROGRAM

CALENDAR

METHODOLOGY

The program is deliveredentirely online, using thelearning by doingmethodology, which is based on the idea thatthe best way to learn is through practical experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology promotesstudents acquiring knowledge and skills by actively participating in practical activities and real projects. Additionally, the program and contents have been specifically designed for virtual training, allowing participants to access quality education from anywhere and at any time.

TEACHERS AND GUESTS

Train with the leading faculty in Gastronomy studies and make a difference.

REGISTRATION AND ENROLLMENT

The coursecosts €370to be paid in a single payment when registering online.

The price includes:

The price does not include kitchen machinery or utensilsfor carrying out the activities requested in the learning process.

Refund and cancellation policy:

Check detailed information about therefund and cancellation policy.

ESSENTIALS

Facilities and material:

Technical requirements:

Skills:

This course is aimed atprofessionals from the sectorwho wish toexpand their knowledge, specialiseand distinguish themselves applying techniques such as liquid nitrogen, dry ice and others.

It is better to have professional experience in the cooking area.

The coursetraining programmecovers the following aspects:

Introductionto pressure cooking.

Cooking at high pressure

Cooking at low pressure

Cooking at controlled pressure

The GastroVac

The pressure cooker

Ocoo

Vacuum distiller

Controlled thermostatic bain marie

Vacuum machine

Freeze-dryer

Convection oven

Gastrovac

In addition, during the course, students will put into practicewhat they have learned by applying the different techniques through various activities. An excellent opportunity toproduce new and creative dishesthat can be applied to the real menu of a restaurant.

You will acquire the deep knowledge that will allow you to understand what occurs in each culinary process and its conversion into a real dish.

•MODULE 0, INTRODUCTION TO THE PLATFORM:22/12/2023

•TOTAL COURSE DURATION:9/01/2024-29/01/2024

•WEEKLY TUITION:10-12 hours

•LIVE SESSIONS:Thursday afternoons in CMT Madrid schedule**.

* Module Zero is only completed once in order to become familiar with the course methodology and the learning platform.

** Live classes will be recorded so you can view them whenever you want.

At Basque Culinary Center, we are committed to a learning methodology based onlearning by doingthrough which you will be able to put the concepts learned during the course into practice.

The program and contents have beendesigned 100% for online trainingand include the following learning components:

Find out more about our course methodology atFind out more/Methodology

The contents of this course have been designed by professionals with extensive experience and teaching ability.

•Teachers from the culinary and scientific areasof the Basque Culinary Center will guide your learning.

•  You will be assigned acourse tutorwho will guide you and give you feedback on your practicals.

•  Each week, you will attendshowcookings and live classeswith expert guest teachersfrom the Basque Culinary Center.

Learn with the best!

The coursecosts 360 €,which is paid in full when registering online.

Price includes:

•  Access to the training environment.

•  Training introduction on the learning platform.

•  Technical support 24 hours/365 days.

•  All the learning material required for proper follow-up of the training.

Price does not include:

•  Machinery, kitchen tools or products for making the dishes.

Registration open until end of places. Limited places.

For the correct monitoring and compliance of the online course,each student should have:

•   The required qualifications to study online at the Basque Culinary Center. Check these atFind out more/Essentials

•   The specific products and equipment required to complete this course.