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Molecular Cooking (Online)

  • Period: To be defined
  • Timetable: TBA
  • Modality: online
  • Price: 945 €
  • Language: English

Training Program:

  • Thickeners
  • Gelling agents
  • Emulsifiers and Aerating agents
  • New Products in Avant-Garde
  • Nixtamalization
  • Challenge

Master's Degree in Cooking: Technique, Product and Creativity

  • Period: october 2025 - june 2026
  • Timetable: monday to friday from 3:30 pm to 8:30 pm (CEST)
  • Modality: presencial
  • Price: 14.860€
  • Language: Spanish

Study Plan:

  • The chef and the current culinary context
  • Culinary techniques
  • Product
  • Creativity, trends, and innovation

MASTER'S DEGREE IN Restaurant Pastry and Sweet Cousine

  • Period: october 2025 - june 2026
  • Timetable: monday to friday from 3:30 pm to 8:30 pm (CEST)
  • Modality: presencial
  • Price: 12.995 €
  • Language: Spanish

Study Plan:

  • The chef and its current culinary context
  • Traditional and modern pastry
  • The sweet world in the restaurant
  • Chocolate
  • Formulation
  • Pastry

MASTER'S DEGREE IN advanced cookery

  • Period: february 10th - july 11th 2025
  • Timetable: monday to friday from 9:00 am to 2:00 pm (CEST).
  • Modality: presencial
  • Price: 12.550 €
  • Language: Spanish

Study Plan:

  • The chef and its current culinary context
  • Culinary Techniques: Fundamentals, applications, and preparation of related dishes
  • Comprehensive kitchen management: production, logistics, costs, and team management
  • Restaurant workshop

Restaurant Pastry

  • Period: 5 de mayo - 6 de junio 2025
  • Timetable: monday to friday 3:00 PM - 8:00 PM (CEST)
  • Modality: presencial
  • Price: 3.130 €
  • Language: Spanish

Training Program:

  • Review of essential pastry preparations
  • Basic formulation
  • Creative processes focused on restaurant desserts
  • Basic contemporary techniques: fundamentals and applications

Avant-Garde Culinary Techniques

  • Period: may 26th - june 27th 2025
  • Timetable: monday to friday from 3:00 PM to 8:00 PM (CEST)
  • Modality: presencial
  • Price: 3.130 €
  • Language: Spanish

Training Program:

  • The modern chef and the context of the kitchen
  • Creative and innovation processes
  • Cutting-edge techniques: fundamentals, culinary application, and preparation of related dishes
  • Updated ancestral techniques

Culinary Techniques Mastery

  • Period: 26th may - 27th june 2024
  • Timetable: Monday to Friday 8:30 AM - 1:30 PM (CEST)
  • Modality: presencial
  • Price: 3.130 €
  • Language: Spanish

Training Program:

  • The modern chef and the context of the kitchen
  • Culinary techniques: fundamentals, applications, and preparation of related dishes
    • Food handling and preservation techniques
    • Cooking techniques applied to cuisine
    • Visualization and practice of techniques applied to: vegetables, meats, fish, seafood, and cereals
    • Basic pastry preparations for restaurants: cakes, doughs, ice creams, sauces, mousses, ganache...
    • Basic bakery preparations: methodology, technique, and practice

Innovation in Cooking with Scientific Methodology

  • Period: June 2th to 27th, 2025
  • Timetable: to be determined
  • Modality: presencial
  • Price: 3.070 €
  • Language: Spanish

Training Program:

  • Science and cuisine today
  • Sources and resources for research
  • Physical chemistry applied to culinary arts
  • Creativity and innovation
  • Design of culinary experiments
  • Food applications

Culinary Mastery

  • Period: 25th of february -10th of july 2025
  • Timetable: thursdays from 6:00 to 7:30 p.m. (CEST)
  • Modality: online
  • Price: 2.030 €
  • Language: Spanish

Training Program:

  • Stock and sauce cooking techniques
  • Fish and seafood
  • Meats
  • Vegetables
  • Grains and rice cooking techniques
  • Pastry

Restaurant Pastry (Online)

  • Period: March 11th - July 3th, 2025
  • Timetable: thursdays 6:00 p.m. (CEST)
  • Modality: online
  • Price: 1.790 €
  • Language: Spanish

Training Program:

  • Essential Pastry
  • Chocolate and Confectionery
  • Ice Cream Formulation

Current Applications of Salting, Smoking, Marinating and Nixtamalization

  • Starting date: 18th february
  • Period: 18th february- 24th march 2025
  • Timetable: thursdays from 16:00 to 17:30 h (CEST)
  • Modality: online
  • Price: 480 €
  • Language: Spanish

Contents:

  • Introduction to different techniques
  • Smoking
  • Salting
  • Marinating
  • Nixtamalizing

Cutting-Edge Products: Gelifiers, Thickeners, Emulsifiers and others.

  • Starting date: March 18th, 2025
  • Period: March 18th - May 5th, 2025
  • Timetable: thursdays from 16:00 to 17:30 h (CEST)
  • Modality: online
  • Price: 715 €
  • Language: Spanish

Contents:

  • Introduction to texturizers
  • Avant-garde thickeners
  • Gelling agents
  • Avant-garde emulsifiers and aerators
  • New avant-garde products

Pressure Cooking: Vacuum and High Pressure

  • Starting date: 10th december, 20224
  • Period: December 10, 2024 to January 20, 2025
  • Timetable: thursdays from 4:00 PM to 5:30 PM (CEST)
  • Modality: online
  • Price: 370 €
  • Language: Spanish

Contents:

  • Cooking with pressure and high pressures
  • Pressure: machinery, classifications, characteristics, and usage modes
  • Vacuum: machinery and applications

Fermentations

  • Starting date: January 14 2025
  • Period: January 14 to February 17, 2025
  • Timetable: thursdays from 16:00 to 17:30 h (CEST)
  • Modality: online
  • Price: 480 €
  • Language: Spanish

Contents:

  • Introduction to fermentations
  • Wild fermentations
  • Inoculated fermentations

Rice, Grains, and Pseudocereals

  • Timetable: 25 hours
  • Modality: online
  • Price: 260 €
  • Language: Spanish

Contents:

  • Cereals
  • Pseudocereals
  • Seeds
  • Rice
  • Rice complements
  • Dry rice dishes
  • Spanish rice dishes
  • Italian rice dishes
  • Wholegrain rice

Pasta

  • Timetable: 15 hours
  • Modality: online
  • Price: 160 €
  • Language: Spanish

Contents:

  • History and classification
  • Tools for stretching, shaping, drying, and cutting pasta
  • Flour, the main ingredient
  • Fresh semolina pasta
  • Fresh egg pasta
  • Proportions
  • Kneading and resting
  • Rolling and shaping
  • Cooking
  • Sauces and finishing with butter

 

Ice Cream Formulation

  • Timetable: 25 hours
  • Modality: online
  • Price: 310 €
  • Language: Spanish

Contents:

  • The formulation
  • Sugars
  • White base ice creams
  • The production process
  • The new ice cream formula
  • Egg yolk-based ice creams and buttercreams
  • Alcohol-infused ice creams
  • Chocolate ice creams
  • Nut-based ice creams
  • Sorbets

Essential Pastry

  • Timetable: 25 hours
  • Modality: online
  • Price: 260€
  • Language: Spanish

Contents:

  • Raw materials 
  • Creams, creamy preparations, and derivatives
  • Mousses
  • Beaten and rolled doughs
  • Scalded and fermented doughs
  • Puff pastry
  • Chocolate
  • Plated dessert
  • Petit four

Grilling

  • Timetable: 20 hours
  • Modality: online
  • Price: 310 €
  • Language: Spanish

Contents:

  • Introduction to Basque grilling
  • The Basque grill and its utensils
  • Organization of a professional grill
  • Salt
  • Charcoal, firewood, and fire
  • Meat aging
  • Meat cooking
  • Fish
  • Fish cooking

Meats

  • Timetable: 20 hours
  • Modality: online
  • Price: 210€
  • Language: Spanish

Contents:

  • Classification of beef, pork, lamb, poultry, game, offal
  • Butchering of beef, pork, lamb, poultry, game, offal
  • Preservation of beef, pork, lamb, poultry, game, offal
  • Culinary techniques: fundamentals, applications, and dish preparation for beef, pork, lamb, poultry, game, offal

Bakery

  • Timetable: 25 hours
  • Modality: online
  • Price: 260 €
  • Language: Spanish

Contents:

  • Introduction to breadmaking
  • Pre-ferments
  • Kneading
  • Bread fermentation
  • Baking
  • Preservation
  • Pizza
  • Kachapuri and bage
  • Mochi, dango, and bao
  • Injera and ramazan

Vegetables

  • Timetable: 20 hours
  • Modality: online
  • Price: 210 €
  • Language: Spanish

Contents:

  • Vegetables: composition, texture, and seasonality.
  • Characteristics and pre-preparation techniques
  • Vegetable cooking: texture, color, and flavor.
  • Vegetable cooking techniques
  • Vegetable preservation techniques

Stocks and Sauces

  • Timetable: 20 hours
  • Modality: online
  • Price: 210 €
  • Language: Spanish

Contents:

  • Contemporary broths
  • Clarified broths
  • History and classification of sauces
  • Complementary stocks and thickening with plant-based particles
  • Thickening with proteins and solid sauces
  • Starch-based thickening
  • Emulsions
  • Infusions, essences, and juices

Fish and Seafood

  • Timetable: 20 hours
  • Modality: online
  • Price: 210 €
  • Language: Spanish

Contents:

  • Fish and seafood
  • Fish and seafood preservation
  • Pre-preparation techniques for white fish
  • Pre-preparation techniques for oily fish
  • Cooking techniques with fish
  • Fish offal
  • Crustaceans
  • Mollusks

 

 

Pintxos vascos: historia, técnica y creatividad en miniatura

  • Period: 7 - 9 de julio 2025
  • Timetable: 08:30 - 13:30h (CEST)
  • Duration: 15 horas de formación
  • Price: 600 €
  • Language: Español

Gastronomía verde: Innovación y técnicas con vegetales

  • Period: 31 de marzo - 4 de abril 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 25 horas de formación
  • Price: 985 €
  • Language: Español

Seminario: Croissants y bolleria por Eric Ortuño

  • Period: 21 - 22 de enero, 2025
  • Timetable: 15:00 - 20:00h
  • Duration: 10h
  • Price: 385€
  • Language: Español
  • Selección de las materias primas
  • Hidratación
  • Fermentación
  • Tratamiento y manipulación
  • Técnicas de amasado y estirado
  • Horneado
  • Masas laminadas fermentadas: Croissant, Backlava, Napolitanas
  • Piezas de bollería: Brioche, Roll de canela, etc

La vanguardia aplicada a los postres de restaurante

  • Period: 7 - 11 de julio de 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 25 hours
  • Price: 985€
  • Language: Español

Bases de pastelería y repostería

  • Period: 2 - 6 de julio de 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 25 hours
  • Price: 985€
  • Language: Español

Técnicas culinarias contemporáneas

  • Period: 15 - 19 de septiembre 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 25 hours
  • Price: 985€
  • Language: Español

Raíces y modernidad por Vicky Sevilla

  • Period: Lunes,13 de enero de 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 5 hours
  • Price: 225€
  • Language: Español

Técnicas clásicas francesas y modernidad transfronteriza por Alberto Boronat

  • Period: 24 - 25 de febrero, 2025
  • Timetable: 08:30 - 13:30h (CEST)
  • Duration: 10 hours
  • Price: 385€
  • Language: Español

Tradición e innovación por Javier Sanz y Juan Sahuquillo de Cañitas Maite*

  • Period: 4 de marzo de 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 5 hours
  • Price: 225€
  • Language: Español

Innovación y tradición en la alta cocina Gallega por Lucia Freitas

  • Period: 3 de Junio de 2025
  • Timetable: 08:30 - 13:30h (CEST)
  • Duration: 5 hours
  • Price: 225€
  • Language: Español

Parrilla de carnes, pescados y verduras

  • Period: mayo 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 15 hours
  • Price: 900 €
  • Language: Español

Charcutería francesa y masas saladas por Sebastian Zozaya

  • Period: 20 - 23 de octubre 2025
  • Timetable: 8:30 - 13:30h (CEST)
  • Duration: 15 hours
  • Price: 600€
  • Language: Español

Cocinas del mundo: Técnicas, Ingredientes y Sabores Internacionales

  • Period: 8 - 12 de septiembre 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 25 horas de formación
  • Price: 985€
  • Language: Español

La caza por Iván Cerdeño

  • Starting date: marzo 2025
  • Period: marzo - mayo 2025
  • Timetable: 8:30 - 13:30h (CEST)
  • Duration: 5 horas de formación
  • Price: 225 €
  • Language: Español

Cocina de Tradición Mediterránea y Vanguardia Técnica por Fernando Arellano

  • Period: 31 de marzo 2025
  • Timetable: 8:30 - 13:30h (CEST)
  • Duration: 5 horas de formación
  • Price: 225 €
  • Language: Español

Técnica y creatividad por Oliver Peña

  • Period: 9 de diciembre 2024
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 5 horas de formación
  • Price: 225 €
  • Language: Español

Innovación y técnica en la gastronomía canaria por Diego Schattenhofer

  • Period: 11 de febrero 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 5 horas de formación
  • Price: 225 €
  • Language: Español

Simplicidad y esencia por Artur Martínez

  • Period: 9 de junio 2025
  • Timetable: 8:30 - 13:30h (CEST)
  • Duration: 5 horas de formación
  • Price: 225 €
  • Language: Español

Chocolate y petit fours

  • Period: 7 - 11 de abril de 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 25 hours
  • Price: 985€
  • Language: Español

Cocina vasca: Tradición, Territorio y Vanguardia

  • Period: 30 de junio - 4 de julio 2025
  • Timetable: 8:30 - 13:30h (CEST)
  • Duration: 25 horas de formación
  • Price: 985 €
  • Language: Español

Decoración de chocolate por Lluc Crusellas

  • Period: 24-25 de marzo, 2025
  • Timetable: 15:00h - 20:00h (CEST)
  • Duration: 10 horas de formación
  • Price: 385€
  • Language: Español

Pescados: tipologías, técnicas, maduración y cocción innovadora

  • Period: 3- 7 de febrero 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 25 horas de formación
  • Price: 985€
  • Language: Español

Gastronomía Japonesa: Técnica, Filosofía y Diversidad Regional

  • Period: 24 - 28 de febrero 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 25 horas de formación
  • Price: 985€
  • Language: Español

Cocina al Vacío, Quinta Gama y Regeneración: Técnica y Escalabilidad en la Alta Cocina Profesional

  • Period: 17 - 21 de marzo 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 25 horas de formación
  • Price: 985€
  • Language: Español

Sabor y estética en pastelería por Rafael Delgado

  • Period: 22 - 23 de mayo
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 10 horas de formación
  • Price: 385€
  • Language: Español

El arte del arroz: Técnicas, variedades y preparaciones gastronómicas

  • Period: 7 - 11 de abril 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 25 horas de formación
  • Price: 985€
  • Language: Español

Cocina de Producto y Estacionalidad por Sara Peral y Jorge Muñoz

  • Period: 17 de febrero de 2025
  • Timetable: 08:30 - 13:30h (CEST)
  • Duration: 5 horas de formación
  • Price: 225 €
  • Language: Español
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