Training Program:

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

Training Program:

• Review of essential pastry preparations
• Basic formulation
• Creative processes focused on restaurant desserts
• Basic contemporary techniques: fundamentals and applications

Training Program:

• The modern chef and the context of the kitchen
• Creative and innovation processes
• Cutting-edge techniques: fundamentals, culinary application, and preparation of related dishes
• Updated ancestral techniques

Training Program:

• The modern chef and the context of the kitchen
• Culinary techniques: fundamentals, applications, and preparation of related dishes
  • Food handling and preservation techniques
  • Cooking techniques applied to cuisine
  • Visualization and practice of techniques applied to: vegetables, meats, fish, seafood, and cereals
  • Basic pastry preparations for restaurants: cakes, doughs, ice creams, sauces, mousses, ganache...
  • Basic bakery preparations: methodology, technique, and practice

Training Program:

• Science and cuisine today
• Sources and resources for research
• Physical chemistry applied to culinary arts
• Creativity and innovation
• Design of culinary experiments
• Food applications

Training Program:

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

Training Program:

• Essential Pastry
• Chocolate and Confectionery
• Ice Cream Formulation