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Current Applications of Salting, Smoking, Marinating and Nixtamalization

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Registration is opened. Limited places.

A course designed to help you understand, analyse and know how to apply various traditional techniques such as salting, smoking, marinating and nixtamalizing in an innovative way. You will acquire technical knowledge that will help achieve the result you are looking for at any time.




Aimed at /Programme

This course in cutting-edge culinary techniques is aimed at professionals in the sector who wish to expand their knowledge, specialize and distinguish themselves by applying contemporary products and techniques.

You will ideally have previous experience of working in a kitchen.

The course training programme addresses the following aspects:

  1. Introduction to the different techniques.

  2.  Smoking: from the characteristics of traditional technique to culinary applications. 

    • Cold smoking

    • Hot smoking
  3. Salting: use and types of salt and its culinary application. 

    • Dry salting

    • Brining
  4. Marinating: types, traditional and latest applications.  

    • Marinating with alcohol

    • Marinating with enzymes

    • Marinating with spices

    • Marinating with pH Acid

    • Marinating with Alkaline pH
  5. Nixtamalizing in cutting-edge gastronomy.

  6. Disadvantages and usage problems that may occur when applying different smoking, salting, marinating and nixtamalizing techniques.

In addition, during the course, students will put into practice what they have learned by applying the different techniques through various activities. An excellent opportunity to produce new and creative dishes that can be applied to the real menu of a restaurant.

You will acquire the deep knowledge that will allow you to understand what occurs in each culinary process and its conversion into a real dish.

Itinerary: This modular course is part of the itinerary of the specialization course in Avant-garde Culinary Techniques. You can add to this itinerary by completing the respective modular courses. 




 •   TOTAL COURSE DURATION: 2022/10/04- 2022/10/31

 •   WEEKLY TUITION: 10 hours  

 •   LIVE SESSIONS: Thursday afternoons in CMT Madrid schedule**

Module Zero is only completed once in order to become familiar with the course methodology and the learning platform.

** Live classes will be recorded so you can view them whenever you want.



At the Basque Culinary Center, we are committed to a learning methodology based on learning by doing through which you will be able to put the concepts learned during the course into practice.

The program and contents have been designed 100% for online training and include the following learning components: 

Find out more about our course methodology at Find out more/Methodology


Teachers and guests

The contents of this course have been designed by professionals with extensive experience and teaching ability.

 •  Teachers from the culinary and scientific areas of the Basque Culinary Center will guide your learning.

 •  You will be assigned a course tutor who will guide you and give you feedback on your practicals.

 •  Each week, you will attend showcookings and live classes with expert guest teachers from the Basque Culinary Center.

Learn with the best!


Los contenidos de este curso han sido diseñados por profesionales con amplia experiencia y capacidad pedagógica.

 •  Profesores del área de cocina y ciencia de Basque culinary Center guiarán tu aprendizaje:

 •  Tendrás a tu disposición un tutor del curso,  que te acompañará y dará feedback de tus prácticas.

 •  Cada semana, asistirás a showcookings y clases en directo de la mano de profesores invitados expertos de Basque Culinary Center.

¡Aprenderás con los mejores!


Enrolment and payment methods

The course costs 450 €, which is paid in full when registering online. 

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.  

Price does not include:

 •  Machinery, kitchen tools or products for making the dishes.

Registration open until end of places. Limited places. 


For the correct monitoring and compliance of the online course, each student should have:

 •   The required qualifications to study online at the Basque Culinary Center. Check these at Find out more/Essentials

 •   The specific products and equipment required to complete this course.


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