Presentation
NEXT EDITION: DECEMBER 10, 2024
Pressure makes ideas float.
In gastronomy, it is often thought that some flavors are unattainable, but in reality, everything is within reach for those who understand the appropriate techniques. Pressure is a powerful force that can become an ally in creating unique and surprising dishes. Modern cooking has provided us with a series of tools that unlock a range of culinary possibilities where innovation and creativity are driven by the power of pressure. This program aims to unveil the secrets behind these techniques and apply them in the creation of dishes that will amaze.
PRACTICAL INFORMATION
- Modular Course
- Online Format
- Academic period: December 10, 2024 to January 20, 2025
- Inquiries and more information: cursosonline@bculinary.com
PROGRAM OBJECTIVES
- Master pressure cooking, vacuum, and high-pressure techniques, understanding their application in creating innovative dishes.
- Explore and experiment with advanced culinary ingredients and additives, leveraging the potential of pressure to enhance flavors and textures.
- Develop advanced culinary skills that enable students to unleash their creativity and design unique and surprising dishes using the techniques learned.
TARGET AUDIENCE
The program is aimed at people with the following profiles:
- Gastronomy Professionals: Chefs, cooks, and kitchen staff who wish to expand their culinary knowledge and skills by applying pressure and vacuum techniques in their work.
- Gastronomy Students: Those studying gastronomy who want to gain a solid understanding of advanced cooking techniques.
- Lovers of Creative Cooking: Gastronomy enthusiasts looking to explore creative cooking and discover new ways to enhance their culinary skills.
- Restoration Professionals: Restaurant owners and managers who want to incorporate innovative dishes into their menus and improve the culinary offerings of their establishments.
- Cooking Enthusiasts: Anyone passionate about cooking and eager to learn pressure and vacuum techniques to apply them at home and create surprising dishes.
Haven't seen yourself reflected in the points above and are interested in the course? Don't hesitate to contact us, the course coordination team will evaluate your training and experience and we will provide you with a response.
TRAINING PROGRAM
- Introduction to pressure and high-pressure cooking
- Clarifying concepts: vacuum and high and low pressure cooking
- Concept, origin, and evolution of vacuum and high and low pressure cooking
- Inconveniences and problems of use
- Pressure
- Introduction and selection factors of machinery
- Cooking with pressure machinery in the avant-garde: introduction, classifications, characteristics, and modes of use:
- High pressure cooking
- Low pressure cooking
- Controlled pressure cooking
- GastroVac
- Pressure cooker
- Ocoo
- Vacuum
- Machinery: Characteristics, classifications, and modes of use
- Vacuum distiller
- Controlled thermostatic water bath
- Vacuum machine
- Lyophilizer
- Convection oven
- Gastrovac
- Applications: Characteristics, dosages, uses
- Low temperature cooking
- Impregnation/pickling
- Low temperature without pressure
- Distillation
- Preservation
- Machinery: Characteristics, classifications, and modes of use
CALENDAR
- Introduction to the platform (Module 0): December 10, 2024
- Academic period: December 10, 2024 to January 20, 2025
- Virtual classroom closure: February 20, 2025
- Commitment: 10 hours per week
- Live sessions: Thursdays from 4:00 PM to 5:30 PM (CEST)
- * The live classes will be recorded so you can watch them whenever you want.
METHODOLOGY
The program is delivered entirely online, using the learning by doing methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology promotes students acquiring knowledge and skills by actively participating in practical activities and real projects. Additionally, the program and contents have been specifically designed for virtual training, allowing participants to access quality education from anywhere and at any time.
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TEACHERS AND GUESTS
Train with the leading faculty in Gastronomy studies and make a difference.
- The course content has been designed by professionals with extensive experience in cooking and great pedagogical skills.
- You will have access to a tutor who will accompany you, answer your questions, and provide feedback on the practices carried out.
- Once a week, you will attend a live class with expert professors from the Basque Culinary Center where you can ask questions and meet your classmates.
REGISTRATION AND ENROLLMENT
The course costs €370 to be paid in a single payment when registering online.
The price includes:
- Access to the training environment.
- Introductory training to the learning platform.
- Downloadable content: recipes, theoretical material, etc.
- Videos of preparations and techniques step by step.
- Activities and practices to do in your kitchen.
- Exercises to evaluate your progress.
- Weekly live class on Thursdays from 4:00 PM to 5:30 PM (CEST)
- Tutoring of the learning process.
- Certificate issued by the Basque Culinary Center.
The price does not include kitchen machinery or utensils for carrying out the activities requested in the learning process.
Refund and cancellation policy:
Check detailed information about the refund and cancellation policy.
ESSENTIALS
Facilities and material:
- Preferably professional kitchen.
- Certain specific products and utensils that you can download below. From the complete list, you will only need those marked as "essential," the rest are optional.
Technical requirements:
- Mobile phone or tablet with an updated browser and minimum 3G Internet connection
- Computer with word processor and spreadsheet, updated browser, and broadband Internet connection
- Webcam, microphone, and speaker (can be the ones built into the computer)
- Tripod for recording (recommended)
Skills:
- Digital skills
- Learning management skills
Aimed at /Programme
This course is aimed at professionals from the sector who wish to expand their knowledge, specialise and distinguish themselves applying techniques such as liquid nitrogen, dry ice and others.
It is better to have professional experience in the cooking area.
The course training programme covers the following aspects:
-
Introduction to pressure cooking.
- Cooking with pressure machinery at the cutting edge. Classifications and forms of use.
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Cooking at high pressure
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Cooking at low pressure
-
Cooking at controlled pressure
-
The GastroVac
-
The pressure cooker
-
Ocoo
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- Contemporary vacuum cooking. How to vacuum cook significant applications. Types of machinery and how to use it.
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Vacuum distiller
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Controlled thermostatic bain marie
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Vacuum machine
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Freeze-dryer
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Convection oven
-
Gastrovac
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- Inconveniences and problems of use that may arise in the application of pressure and vacuum cooking.
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.
Calendar
• MODULE 0, INTRODUCTION TO THE PLATFORM: 22/12/2023
• TOTAL COURSE DURATION: 9/01/2024-29/01/2024
• WEEKLY TUITION: 10-12 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.
Methodology
At 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:
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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!
Enrolment and payment methods
The course costs 360 €, 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.
Essentials
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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