Training Program:

• Thickeners
• Gelling agents
• Emulsifiers and Aerating agents
• New Products in Avant-Garde
• Nixtamalization
• Challenge

Training Program:

• Essential Pastry
• Chocolate and Confectionery
• Ice Cream Formulation

Training Program:

• Stock and sauce cooking techniques
• Fish and seafood
• Meats
• Vegetables
• Grains and rice cooking techniques
• Pastry

Contents:

• Introduction to texturizers
• Avant-garde thickeners
• Gelling agents
• Avant-garde emulsifiers and aerators
• New avant-garde products

Contents:

• Cooking with pressure and high pressures
• Pressure: machinery, classifications, characteristics, and usage modes
• Vacuum: machinery and applications

Contents:

• Introduction to different techniques
• Smoking
• Salting
• Marinating
• Nixtamalizing

Contents:

• Introduction to fermentations
• Wild fermentations
• Inoculated fermentations

Study Plan:

• Educational context, trends, and challenges
• Design of educational projects
• Methodological strategies
• Tools, methodologies, and learning techniques in the kitchen
• Tools, methodologies, and learning techniques in dining, cocktails, and sommellerie
• Final Diploma Project
• In-person learning experience at Basque Culinary Center

Contents:

• History and classification
• Tools for stretching, shaping, drying, and cutting pasta
• Flour, the main ingredient
• Fresh semolina pasta
• Fresh egg pasta
• Proportions
• Kneading and resting
• Rolling and shaping
• Cooking
• Sauces and finishing with butter

Contents:

• Cereals
• Pseudocereals
• Seeds
• Rice
• Rice complements
• Dry rice dishes
• Spanish rice dishes
• Italian rice dishes
• Wholegrain rice

Contents:

• Raw materials 
• Creams, creamy preparations, and derivatives
• Mousses
• Beaten and rolled doughs
• Scalded and fermented doughs
• Puff pastry
• Chocolate
• Plated dessert
• Petit four

Contents:

• The formulation
• Sugars
• White base ice creams
• The production process
• The new ice cream formula
• Egg yolk-based ice creams and buttercreams
• Alcohol-infused ice creams
• Chocolate ice creams
• Nut-based ice creams
• Sorbets

Contents:

• Introduction to Basque grilling
• The Basque grill and its utensils
• Organization of a professional grill
• Salt
• Charcoal, firewood, and fire
• Meat aging
• Meat cooking
• Fish
• Fish cooking

Contents:

• Classification of beef, pork, lamb, poultry, game, offal
• Butchering of beef, pork, lamb, poultry, game, offal
• Preservation of beef, pork, lamb, poultry, game, offal
• Culinary techniques: fundamentals, applications, and dish preparation for beef, pork, lamb, poultry, game, offal

Contents:

• Introduction to breadmaking
• Pre-ferments
• Kneading
• Bread fermentation
• Baking
• Preservation
• Pizza
• Kachapuri and bage
• Mochi, dango, and bao
• Injera and ramazan

Contents:

• Vegetables: composition, texture, and seasonality.
• Characteristics and pre-preparation techniques
• Vegetable cooking: texture, color, and flavor.
• Vegetable cooking techniques
• Vegetable preservation techniques

Contents:

• Contemporary broths
• Clarified broths
• History and classification of sauces
• Complementary stocks and thickening with plant-based particles
• Thickening with proteins and solid sauces
• Starch-based thickening
• Emulsions
• Infusions, essences, and juices

Contents:

• Fish and seafood
• Fish and seafood preservation
• Pre-preparation techniques for white fish
• Pre-preparation techniques for oily fish
• Cooking techniques with fish
• Fish offal
• Crustaceans
• Mollusks

Contents:

• Cocktail families and most representative formulas
• Gastro-cocktails
• Creative cocktails: methods and formulas

Program:

• Introduction to Gastronomy Tourism
• Strategic Planning in Gastronomy Tourism
• The Gastronomy Tourism Market: profiles and segments
• Designing Gastronomy Tourism products and experiences
• Gastronomy Tourism Marketing