Presentation
NEXT EDITION: OCTOBER 21, 2025
Transform textures, expand your technical toolkit, and design dishes with a distinctive identity.
The Online Modular Course in Advanced Culinary Ingredients: Gelling Agents, Thickeners, Emulsifiers & More will provide you with the tools to understand the physicochemical behavior of modern culinary ingredients used in contemporary gastronomy.
You’ll explore both the technical foundations and the most creative applications of these ingredients, gaining criteria to use them effectively based on preparation type, desired texture, or sensory effect.
Learn to use products like xanthan gum, lecithin, agar-agar, or transglutaminase in preparations such as foams, gels, emulsions, or spherifications—with precision and technical coherence.
Through live classes, audiovisual content, and hands-on assignments, you’ll build a solid foundation for applying these ingredients in professional kitchens, R&D departments, or innovative culinary projects.
PRACTICAL INFORMATION
- Modular Course
- Online
- Start Date: October 21, 2025
- Duration: 60 hours
- Limited spots available
- Academic Period: October 21 to November 24, 2025
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- For questions and more information: [Information Request Form]
COURSE OBJECTIVES
- Understand the technical use of avant-garde ingredients such as gelling agents, emulsifiers, thickeners, and foaming agents.
- Apply these ingredients in specific preparations, mastering dosages, behavior, and their effects across different matrices.
- Design innovative textures by integrating these techniques into creative, technically coherent culinary proposals.
TARGET AUDIENCE
This Course is aimed at professionals in the gastronomy sector who want to master the use of contemporary ingredients and additives—understanding both their technical logic and creative potential.
Especially recommended for:
- Chefs, cooks, and station leaders looking to innovate with advanced technical resources.
- R&D professionals and production managers working with complex textures and seeking deeper control over their outcomes.
- Culinary entrepreneurs and enthusiasts with previous knowledge who want to offer technically advanced and distinctive products.
CONTENTS
| Category | Content |
|---|---|
| Thickeners in Contemporary Cuisine | Products: Characteristics, dosages, usage Xanthan gum, Locust bean gum, Inulin, Arabic gum, Guar gum, Tara gum, Kudzu, Natural starches, Konjac gum. Applications: Suspension effect, Faux pastas, Gummies, Foams, Gluten-free bread, Thickened sauces, Fat mimetics, Crunchy elements, Soufflé broth, Alkaline pastes, Gelatins. |
| Gelling Agents | Products: Characteristics, dosages, usage Agar-agar, Kappa carrageenan, Iota carrageenan, Gellan gum, Animal gelatin, Acid-free pectin, NH pectin, Methylcellulose, Alginate. Applications: Coatings, Caviar, Veils, Custards / Panna cotta / Dairy gels, Flexible films, Fruit gluing, Alcohol compote, Hot foams, Direct and reverse spherification. |
| Emulsifiers & Foaming Agents | Products: Characteristics, dosages, usage Albumin, Milk proteins, Mono/diglycerides, Lecithin, Sucro. Applications: Toffee, Emulsions, Fat gels, Whipped foams, Dried meringues, Alcoholic, fatty, and hot foams. |
| New Avant-Garde Ingredients | Products: Characteristics, dosages, usage Kaolin, Isomalt, White clay, Wheat dextrin, Maltodextrin, Mannitol, Obulato, Transglutaminase, Cocoa butter. Applications: White crystal, Sugar molding, Crispy purée, Malt powder, Mimetic textures, Fine caramel, Puffed fish skins, Protein bonding. |
CALENDAR
- Introduction to the learning platform: October 21, 2025
- Approximate weekly study load: 10 hours
- Academic Period: October 21 – November 24, 2025
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- All sessions will be recorded and accessible 24/7 via the online platform.
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- Virtual Classroom Closing Date: February 24, 2026
METHODOLOGY
The Online Modular Course is taught through an active, hands-on methodology focused on individual practice and direct application in professional kitchens. Using a learning-by-doing approach, you will build technical competencies, applying what you learn through practical tasks and guided support.
How the Course Works:
- Live Sessions: Weekly classes led by Basque Culinary Center instructors. Dive into technical foundations and real-life applications, with interactive Q&A.
- Access to Digital Resources: Access theoretical content, recipes, step-by-step videos, and technical sheets to work on each technique from your kitchen.
- Step-by-step Video Tutorials: Carry out documented practical elaborations to experiment with cutting-edge techniques.
- Personalized Feedback: A dedicated tutor will support your learning throughout the course, providing feedback and answering questions at every step.
FACULTY
The Advanced Culinary Ingredients: Gelling Agents, Thickeners, Emulsifiers & More is led by a teaching team specialized in technical cuisine, culinary R&D, and formulation, with pedagogical and industry backgrounds.
Your Support Team:
- Basque Culinary Center Teaching Staff: Expert professors in food science, molecular cuisine, and product development. They lead the live classes and have developed the course’s technical content.
- Course Tutor: Your main point of contact throughout the course. They’ll answer questions, assess your work, and provide personalized feedback.
ENROLMENT AND PAYMENT METHODS
Total Price: €760
The fee includes:
- Access to the online learning platform
- Onboarding session to navigate the platform
- Downloadable content: recipes, theoretical materials, technical sheets
- Step-by-step video tutorials for each preparation
- Practical assignments and video-based exercises to complete from your kitchen
- Progress evaluations and personalized support from your tutor
- Certificate issued by Basque Culinary Center
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