Presentation
NEXT EDITION: 25th OF FEBRUARY 2025
Perfection isn't achieved; it's trained for.
To achieve excellence in a process, it's essential to understand that absolute perfection doesn't exist. Instead, a constant focus, strategic repetition, and an open mindset are needed. This course aims to merge these concepts, guiding students to deepen their existing knowledge, explore new approaches to techniques, and assimilate information with the intention of internalizing it. In this way, we shape professionals who stand out not only for their profound mastery in the discipline but also for their authorship and creativity in the field.
PRACTICAL INFORMATION
- Professional Guidance Course
- Online format
- Dates: February 25th, 2024 - Julay10th, 2025
- Live classes: thursdays from 18:00 to 19:30 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
- Empower students to acquire advanced mastery of culinary techniques, refining their skills in the preparation and presentation of high-quality dishes.
- Encourage creativity and innovation in the kitchen by prompting participants to explore new combinations of flavors, ingredients, and presentations, enabling them to develop their own unique culinary style.
- Provide students with the necessary skills to effectively manage a professional kitchen, including organization, menu planning, cost management, and leadership of kitchen teams.
CAREER OPORTUNITIES
We understand that professional opportunities can vary based on geographical location and individual preferences; however, with this program, participants can take on roles and responsibilities in the following positions and areas:
- Chef: Graduates may seek chef roles in prestigious restaurants, hotels, or gastronomic establishments, applying their refined skills to create high-quality dishes.
- Gastronomic Entrepreneurs: Those interested in opening their own restaurants, cafes, or catering businesses could use the skills acquired in the course to develop unique gastronomic concepts and successfully lead their ventures.
- Culinary Consultants: Graduates could offer culinary consulting services to restaurants, catering companies, or as independent advisors, leveraging their expertise in culinary perfection to enhance menu quality and innovation.
- Trainers and Educators: Those wishing to share their knowledge could become trainers or educators in culinary institutions or gastronomy schools, passing on their advanced skills to the next generation of culinary professionals.
SEEING IS BELIEVING!
Aimed at /Programme
The program is aimed at individuals with the following profiles:
- Professionals in the field with experience in cooking who want to strengthen their knowledge of culinary techniques and their application to products.
- Recent graduates in training cycles in the field of cooking and gastronomy.
- Cooking enthusiasts with a medium level who want to delve into the fundamentals of techniques and products.
If you don't see your profile reflected in the points above 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: Cooking Techniques for Stocks and Sauces
- Introduction and history
- Broths
- Stocks
- Contemporary broths
- Clarified broths
- Complementary stocks: simple and compound thickening agents
- Contemporary thickeners and emulsifiers
- Mother sauces and derivatives
- Infusions, essences, and purees
Module 2: Fish and Seafood
- Classification: blue fish, flatfish
- Classification of shellfish: mollusks and crustaceans
- Preservation of fish and seafood
- Freshness qualities
- Physicochemical characteristics
- Cutting and cleaning techniques
- Cooking techniques: frying, roasting, marinating, acid treatments, grilling, etc.
- Fish offal
Module 3: Meats
- 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 preparation of dishes for Beef, Pork, Lamb, Poultry, Game, Offal
Module 4: Vegetables
- Introduction to the plant kingdom
- Sustainability and proximity. International trade of fruits and vegetables
- Classification
- Organic, ecological, and organic products
- Seasonal vegetables
- International vegetables: Asia, America, etc.
- Cutting and pre-processing techniques
- Cooking techniques
- Conservation techniques
- Vegetables as the main dish
- The vegetable garden
- From farm to table
Module 5: Cereals and Cooking Techniques with Rice
- Characteristics and classification of seeds, cereals, and pseudocereals
- Characteristics of rice, classification, and cooking methods
- Rice complements
- Techniques and utensils
- Broths and emulsions in rice
- Cooking techniques for dry rice
- The socarrat
- Rice pre-cooking
- Cooking techniques for creamy rice
- Cooking techniques for whole grain rice
- Module 6: Pastry
- Raw materials: eggs, dairy, fats, sugar, etc.
- Basic pastry preparations: creams, custards, caramels, etc.
- Creams
- Custards
- Caramels/toffees
- Meringues
- Sponges
- Sablée
- Cookies
- Baba/Brioche/Donuts
- Puff pastries
- Choux pastry
- Gelatins and thickeners: Gelatins, Pectins
- Mousses and ganaches
- Chocolates
- Restaurant desserts
Calendar
- Duration: 200 hours of training.
- Academic period: february 25th 2025 - july 10th, 2025
- Introduction to the platform (Module 0): at the start of the academic period, there will be an opportunity to familiarize yourself with the course methodology and the learning platform.
- Closing of the virtual classroom: August 10th, 2025
- Approximate weekly dedication: 12 hours
- Weekly live session: thursdays from 18:00 to 19:30 p.m. (CEST)
- Live classes will be recorded for on-demand viewing. All educational materials will be available through the platform 24 hours a day during 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 € and will be paid as follows:
- 150 € when registering online
- 40% of the amount, i.e., €752, upon confirmation of admission as a reservation fee
- The remaining amount, €1.128, must be paid in advance before the start of the course
The price includes:
- Access to the training environment.
- Introduction to the learning platform.
- Downloadable content: recipes, theoretical material, etc.
- Over 100 showcookings and masterclasses.
- Step-by-step videos of preparations and techniques.
- 90 recipes at your disposal.
- Activities and practices to be carried out in your kitchen.
- Exercises to assess your progress.
- Weekly live class on Thursdays from 18:00 to 19:30 p.m.
- Tutoring of the learning process.
- Inclusion in the Alumni community of Basque Culinary Center upon course completion.
- Certificate issued by Basque Culinary Center.
- The price does not include kitchen machinery or utensils and ingredients to prepare the dishes.
Refund and Cancellation Policy:
Consult detailed information about the refund and cancellation policy.
Essentials
The online Advanced Cooking course can be carried out in both a professional and a domestic kitchen. The products you will need are common and can be found in any "semi-professional" kitchen.
Facilities and materials:
- Preferably a professional kitchen.
- Certain specific products and utensils that you can download here. You will only need those indicated as "essential" from the complete list; the rest are optional.
What you need to take the course:
- Mobile or tablet with an updated browser and minimum 3G internet connection
- Computer with word processing and spreadsheet software, updated browser, and broadband internet connection
- Webcam, microphone, and speaker (can be those of the computer)
- Tripod for recording (recommended)
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