Presentation
NEXT EDITION: MAY 27, 2025
Learn the power of pressure and vacuum techniques to elevate your culinary creativity.
The Online Modular Course in Pressure Cooking: Vacuum and High Pressure will teach you how to apply techniques such as low-temperature cooking, vacuum distillation, and pressure-based infusion to transform ingredients and create precise, identity-driven dishes.
You’ll explore the origins, evolution, and current applications of these methods, gaining insight into their functionality and their structural and sensory impact on food.
You'll learn how to select the right equipment, manage key process variables, and apply techniques like controlled-pressure cooking, pickling, and vacuum preservation—broadening both your technical and creative repertoire.
This Course combines live sessions, video assignments, and personalized feedback, so you can apply what you learn in real-world settings—whether in professional kitchens, R&D labs, or culinary projects.
PRACTICAL INFORMATION
- Modular Course
- Online
- Start Date: May 27, 2025
- Duration: 30 hours
- Limited spots available
- Academic Period: May 27 – July 3, 2025
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- For questions and more information: [Information Request Form]
COURSE OBJECTIVES
- Apply pressure, vacuum, and low-temperature techniques in culinary preparations by understanding their mechanisms and control variables.
- Experiment with specific machinery, ingredients, and additives to enhance flavor and texture through precise use of pressure.
- Design creative and technically coherent dishes by integrating pressure and vacuum techniques into contemporary cooking and professional culinary projects.
TARGET AUDIENCE
This course is aimed at culinary professionals who want to incorporate pressure, vacuum, and low-temperature techniques into their kitchen practice with technical precision and creativity.
Especially recommended for:
- Chefs, cooks, and station leaders seeking to expand their technical mastery by applying pressure and vacuum techniques in professional kitchens.
- R&D professionals and production leads interested in experimenting with equipment and processes to develop more stable, efficient, and innovative preparations.
- Culinary entrepreneurs and enthusiasts with previous knowledge who wish to broaden their technical skillset.
CONTENTS
| Category | Content |
|---|---|
| Introduction to Pressure and High-Pressure Cooking | Defining concepts: vacuum vs. high/low pressure. Origins and evolution of pressure cooking. Challenges and common issues. |
| Pressure | Equipment overview and selection. Advanced pressure cooking techniques: high pressure, low pressure, controlled pressure cooking. Use of Gastrovac, pressure cookers, and Ocoo. |
| Vacuum | Equipment types and usage: vacuum distiller, thermostatic bain-marie, vacuum machine, freeze dryer, convection oven. Applications include: low-temp cooking, infusion/pickling, vacuum preservation, distillation. |
CALENDAR
- Introduction to the learning platform: May 27, 2025
- Approximate weekly study load: 10 hours
- Academic Period: May 27 to July 3, 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: July 3, 2025
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 with Basque Culinary Center instructors to explore technical foundations and real-world applications. You'll be able to interact and ask questions live.
- Access to digital resources: Access recipes, theoretical materials, step-by-step videos, and technical sheets to apply each technique in your own kitchen.
- Step-by-step video tutorials: You’ll document your assignments and receive technical feedback on each.
- Personalized feedback: A dedicated tutor will support your learning throughout the course, providing feedback and answering questions at every step.
FACULTY
The Online Modular Course in Pressure Cooking: Vacuum and High Pressure is led by a teaching team specialized in advanced cooking techniques, food preservation, and vacuum applications, with pedagogical and industry backgrounds.
Your Support Team:
- Basque Culinary Center Instructors: Experts in culinary processes, preservation techniques, and modern kitchen applications. They deliver the live sessions and have developed all 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: €370
The fee includes:
- Access to the online learning platform
- Onboarding session to get started with the platform
- Downloadable materials: recipes, theory, technical sheets
- Step-by-step video tutorials for every preparation
- Practical assignments and video tasks to complete from your kitchen
- Personalized feedback and ongoing evaluations
- Certificate issued by Basque Culinary Center
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