Presentation
NEXT EDITION: SEPTEMBER 16, 2025
ENROLL HERE (Enrollment open until September 9 or until spots are filled)
Learn and apply cutting-edge culinary techniques from your own kitchen with the same quality as an in-person classroom.
The Online Specialization Course in Avant-Garde Culinary Techniques is designed for professionals who want to enhance their culinary approach through specific techniques and processes from modern cuisine. With a 100% online experience, you'll learn with the same quality and depth as in-person training.
The course focuses on hands-on learning, allowing you to acquire and apply methods such as salting, smoking, cryo-cooking, pressure cooking, and fermentation. You will also develop skills to design memorable gastronomic experiences by mastering innovative textures, creative plating styles, and flavor combinations that elevate the customer experience.
You’ll complete guided exercises such as smoking trials, preparing marinades with different ingredients, and fermenting products using your own inputs.
The online platform is designed to support your learning from any location and device. You'll have access to detailed videos, live classes, and personalized feedback from the course coordinator and instructors. You’ll also be able to upload your own videos or photos of your creations to receive expert feedback and improve your skills—ensuring a dynamic and complete training experience tailored to your needs.
PRACTICAL INFORMATION
- Start Date: September 16, 2025
- Registration Deadline: September 9, 2025
- Language: Spanish
- Duration: 8 ECTS
- 30 available slots
- Online
- Academic Period: September 16, 2025 to February 19, 2026
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- *All live sessions are recorded and available on the platform 24/7 during the course.
- Degree: Online Specialization Course in Avant-Garde Culinary Techniques
- For inquiries and more information, click here
COURSE OBJECTIVES
- Identify avant-garde techniques and products to build a contemporary culinary offering.
- Master the application of cutting-edge culinary techniques, exploring new flavors, textures, and experiences.
- Apply principles of creativity and gastronomic innovation using a methodology that fosters innovative thinking.
- Design and plan modern menus and culinary proposals by experimenting with different ingredients and processes to create a unique offering.
PROFESSIONAL APPLICATIONS
Upon completing the course, you will be prepared to apply your knowledge in various areas within the gastronomic sector. Professional applications may include:
Restaurant & Hospitality
- Culinary Professional specializing in avant-garde techniques: Apply techniques such as spherification, gelification, fermentation, or sous-vide cooking in professional kitchen environments, enhancing processes and creativity in both hot and cold sections.
- Culinary R&D Assistant: Support the development of new proposals within a restaurant's creative team, integrating technical knowledge to innovate in menus and guest experiences.
Gastronomic Entrepreneurship
- Entrepreneur: Develop your own culinary ventures—such as restaurants, dark kitchens, or catering services—based on a distinctive concept grounded in current culinary techniques and trends.
Aimed at/Program
The Course is designed for culinary professionals and gastronomy enthusiasts who wish to incorporate modern techniques into their kitchen practice. Whether you work in a restaurant, run your own business, or want to explore new culinary perspectives, this course offers the tools to innovate and evolve your skills.
Recommended Profiles:
- Chefs and cooks looking to integrate creative processes and modern techniques into their menus.
- Pastry chefs and culinary professionals who want to expand their repertoire with avant-garde tools and methods.
- Entrepreneurs and culinary consultants aiming to offer innovative proposals in gastronomic ventures.
Not sure if your profile fits? If your academic or professional background isn’t listed but you are interested in the course contact us —we’ll assess your case and provide personalized guidance.
PROGRAM
Module I: Contemporary Applications - Curing, Smoking, Marinating, and Nixtamalization
- Introduction to different techniques
- Smoking
- Curing
- Marinating
- Nixtamalization
Module II: 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 III: Cryocooking - Liquid Nitrogen, Dry Ice, and Others
- Introduction to cryocooking
- Liquid nitrogen
- Dry ice
- Frozen food processors
- Molds and negative cold
Module IV: Pressure Cooking - Vacuum and High Pressures
- Introduction to vacuum and high-pressure cooking
- Pressure
- Vacuum
Module V: Fermentations
- Introduction to fermentations
- Wild fermentations
- Inoculated fermentations
Calendar
- Introduction to the learning platform: At the beginning of the course, you will have the opportunity to familiarize yourself with the course methodology and the learning environment.
- Approximate weekly study load: 12 hours
- Virtual classroom closing date: May 2026
- Academic period: From September 16, 2025 to February 19, 2026
- Live classes: Thursdays from 16:00 to 17:30 (CEST)
- All live sessions are recorded and can be viewed at any time.
- Live classes: Thursdays from 16:00 to 17:30 (CEST)
Methodology
The Online Specialization Course in Avant-Garde Culinary Techniques is taught using a hands-on, dynamic approach focused on real-world application in the sector. Through the learning by doing method, practical workshops, and case studies, you will develop the skills needed to execute with precision, creativity, and technical expertise in the professional context.
How does the course work?
- Live classes: Each week, you will attend live sessions with the teaching team, where specific techniques are explored in depth and questions are addressed in real time.
- Access to digital resources: You’ll have access to a curated library of audiovisual content taught by industry experts. These masterclasses cover a wide range of avant-garde techniques and current culinary trends.
- Step-by-step video tutorials: All techniques, processes, and recipes are delivered through detailed video guides, allowing you to replicate each elaboration at your own pace and from your own kitchen.
- Personalized feedback: Throughout the course, you’ll create your own elaborations based on the techniques learned. You can submit photos or videos of your work to receive individual feedback from a specialized tutor who will guide you in refining your technical execution and presentation.
- Forums and networking spaces: The platform includes collaborative forums and spaces where you can exchange ideas, share experiences, and connect with other professionals in the sector.
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
Total price: € 2.200
Payment conditions:
- 150 € for the application submission (fully refundable if not accepted).
- 40% of the amount, that is, 820 € , upon being assigned a place on the course.
- The rest of the amount, 1.230 €, before the course starts.
The fee 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.
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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