Presentation
NEXT EDITION: 18th FEBRUARY 2025
Applying cutting-edge techniques in cuisine.
Cutting-edge techniques encompass a wide variety of methods born out of contemporary culinary practices. To engage with and execute them effectively, a consistent focus on innovation and creativity is essential. With this in mind, the program provides the tools to grasp the techniques leading the industry, enabling students to adopt a contemporary perspective and be ready to adapt continually to the constant evolution faced by the sector.
PRACTICAL INFORMATION
- Professional Guidance Course
- Online format
- Duration: 200 hours of training
- Dates: February 18th, 2025 - Julay 17th, 2025
- Live classes: thursdays from 4:00 to 5:30 p.m. (CEST)
- Limited spots available
- Degree from the Basque Culinary Center Faculty of Gastronomic Sciences.
- Inquiries and more information: cursos@bculinary.com.
PROGRAM’S OBJECTIVES
- Master the most advanced and cutting-edge culinary techniques used by esteemed chefs.
- Enhance and refine culinary skills, from the fundamentals to the most innovative creations, to boost creativity in the kitchen.
- Understand the concept of avant-garde in gastronomy and how it is reflected in current industry trends.
CAREER OPORTUNITIES
We know that professional opportunities can vary based on geographical location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and fields:
- Creative Kitchen Chef: They can lead teams in high-end restaurants, designing and preparing innovative and cutting-edge dishes.
- Culinary Consultant: They can provide culinary consulting services to restaurants and companies in the food sector, bringing their expertise in gastronomic innovation.
- Gastronomic Entrepreneurs: Those who wish to open their own restaurants or catering businesses can use the skills acquired in the program to stand out in a highly competitive market.
- Gastronomy Educators: They have the option to become teachers or trainers in culinary schools, sharing their knowledge and techniques with the next generation of chefs.
- Gastronomic Researchers: They can contribute to the field of culinary research, exploring new trends and techniques, and publishing findings in specialized journals.
SEEING IS BELIEVING!
Aimed at /Programme
The program is aimed at individuals with the following profiles:
- Professionals in gastronomy who want to expand their knowledge and skills in contemporary culinary techniques.
- Chefs seeking inspiration and innovation for their culinary creations.
- Gastronomic entrepreneurs looking to stand out in a competitive market.
- Gastronomy educators interested in staying updated and enriching their teaching.
- Cooking enthusiasts who want to delve into the exciting world of avant-garde cuisine.
If you don't see your profile reflected in the above points and are interested in the course, feel free to contact us. We will assess your education and experience and get in touch with you.
CURRICULUM
Module 1: Contemporary Applications - Curing, Smoking, Marinating, and Nixtamalization
- Introduction to different techniques
- Smoking
- Curing
- Marinating
- Nixtamalization
Module 2: Cutting-Edge Products - Gelling Agents, Thickeners, Emulsifiers, and Others
- Introduction to texturizers
- Cutting-edge thickeners
- Gelling agents
- Emulsifiers and foaming agents in the avant-garde
- New cutting-edge products
Module 3: Cryocooking - Liquid Nitrogen, Dry Ice, and Others
- Introduction to cryocooking
- Liquid nitrogen
- Dry ice
- Frozen food processors
- Molds and negative cold
Module 4: Pressure Cooking - Vacuum and High Pressures
- Introduction to vacuum and high-pressure cooking
- Pressure
- Vacuum
Module 5: Fermentations
- Introduction to fermentations
- Wild fermentations
- Inoculated fermentations
Calendar
- Academic period: February 18th, 2024 - July 17th, 2025
- Introduction to the platform (Module 0): One week before the course starts, participants will have the opportunity to familiarize themselves with the course methodology and the learning platform.
- Virtual classroom closure: August 17th, 2025
- Approximate weekly commitment: 12 hours
- Weekly live session: thursdays from 4:00 to 5:30 p.m. (CEST)
- Live classes will be recorded for on-demand viewing. All educational materials will be accessible through the platform 24 hours a day throughout the course.
Methodology
The program is delivered entirely online, utilizing the learning by doing methodology, which is based on the idea that the best way to learn is through hands-on experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively engaging in practical activities and real projects. Additionally, the program and its contents have been specifically designed for virtual training, enabling participants to access quality education from anywhere and at any time.
Teachers and guests
Learn from Industry Experts with Experience!
Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.
Enrolment and payment methods
The total cost of the course is 2.030 € , which is paid in the following way:
- 150 € for the application submission (fully refundable if not accepted).
- 40% of the amount, that is, 752 € , upon being assigned a place on the course.
- The rest of the amount, 1.128 €, before the course starts.
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.
- Admission to Alumni after passing the course.
Price does not include:
- Machinery, kitchen tools or products for making the dishes.
Refund and cancellation policy:
Check detailed information on the refund and cancellation policy.
Essentials
For the successful follow-up and completion of the course, you will need specific products and utensils.
From the materials list that you can download here, you will only need those indicated as "essential"; the rest are optional.
Alternatively, the Cutting-Edge Culinary Techniques course is also available in a face-to-face format.
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