Course description
Learn the basics of the techniques used in molecular cuisine and how to incorporate new products used in gastronomy.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
• Introduction to molecular cuisine:
- Molecular cuisine: definition and products used: alginate, sodium citrate, calcium salt, calcium gluconolactate and xanthan gum.
- Spherification: basic and reverse. Use and handling of products and illustrative recipes.
- Gelling agents. Use and handling of products and illustrative recipes.
- Emulsifiers (airs). Use and handling of products and illustrative recipes.
- Thickeners. Use and handling of products and illustrative recipes.
• Applying sous-vide cooking:
- Uses and applications of sous-vide cooking.
- Recipes made with sous-vide cooking.
• Using liquid nitrogen in the kitchen:
- Uses and applications of liquid nitrogen.
- Recipes made with liquid nitrogen.
• Making foams:
- Uses and applications of the siphon.
- Foam recipes.
• Using smoke in the kitchen.
- Uses and applications of smoke. Types. Recipes.
• Using flowers and sprouts in the kitchen.
• New Asian trends: sauces, seaweed, mushrooms, oriental products and cooking methods, sushi.
• Contemporary artistic pastry.
- Creative cupcakes: chocolate, fruit and nuts, citrus, classic, etc.
- Cookies.
- Coulant.
- Macarons.
- Using fondant on biscuits, cakes and cupcakes.
- Molecular cuisine: definition and products used: alginate, sodium citrate, calcium salt, calcium gluconolactate and xanthan gum.
- Spherification: basic and reverse. Use and handling of products and illustrative recipes.
- Gelling agents. Use and handling of products and illustrative recipes.
- Emulsifiers (airs). Use and handling of products and illustrative recipes.
- Thickeners. Use and handling of products and illustrative recipes.
• Applying sous-vide cooking:
- Uses and applications of sous-vide cooking.
- Recipes made with sous-vide cooking.
• Using liquid nitrogen in the kitchen:
- Uses and applications of liquid nitrogen.
- Recipes made with liquid nitrogen.
• Making foams:
- Uses and applications of the siphon.
- Foam recipes.
• Using smoke in the kitchen.
- Uses and applications of smoke. Types. Recipes.
• Using flowers and sprouts in the kitchen.
• New Asian trends: sauces, seaweed, mushrooms, oriental products and cooking methods, sushi.
• Contemporary artistic pastry.
- Creative cupcakes: chocolate, fruit and nuts, citrus, classic, etc.
- Cookies.
- Coulant.
- Macarons.
- Using fondant on biscuits, cakes and cupcakes.