Module #1 Introduction to Advanced Cooking Methods Overview of the course, importance of advanced cooking techniques, and setting up a professional kitchen
Module #2 Sous Vide Cooking:Fundamentals and Equipment Understanding sous vide cooking, its benefits, and selecting the right equipment
Module #3 Sous Vide Cooking Techniques Mastering sous vide cooking techniques, including temperature control and cooking times
Module #4 Molecular Gastronomy:Introduction and Principles Understanding the science behind molecular gastronomy, its applications, and essential tools
Module #5 Foams, Gelification, and Emulsification Creating foams, gels, and emulsions using molecular gastronomy techniques
Module #6 Spherification and Ravioli Making Creating spheres and ravioli using sodium alginate and calcium chloride
Module #7 Thermal Blending and Pureeing Using thermal blenders and pureeing techniques to create smooth and consistent textures
Module #8 Advanced Knife Skills and Vegetable Preparation Mastering advanced knife cuts, vegetable preparation, and plating techniques
Module #9 Stock and Sauce Making:Fundamentals and Variations Understanding stock and sauce making principles, including classic and modern variations
Module #10 Braising and Pot Roasting Mastering braising and pot roasting techniques for tender and flavorful meat dishes
Module #11 Roasting and Grilling:Advanced Techniques Advanced roasting and grilling techniques, including temperature control and finishing methods
Module #12 Pan-Seared Proteins:Fish, Poultry, and Meat Mastering pan-seared protein cooking techniques, including cooking times and presentation
Module #13 Starch Cooking:Pasta, Rice, and Grains Understanding starch cooking principles, including pasta, rice, and grain preparations
Module #14 Vegetable Cooking Techniques:Grilled, Roasted, and Sautéed Mastering various vegetable cooking techniques, including grilling, roasting, and sautéing
Module #15 Dessert Cooking:Advanced Pastry and Cake Techniques Mastering advanced pastry and cake techniques, including laminating, filling, and decorating
Module #16 Chocolate Work:Tempering, Moulding, and Decorating Understanding chocolate tempering, moulding, and decorating techniques for professional-looking desserts
Module #17 Presentation and Plating:Creating Visual Appeal Mastering presentation and plating techniques to create visually appealing dishes
Module #18 Food Safety and Hygiene in Advanced Cooking Understanding food safety and hygiene principles in an advanced cooking environment
Module #19 Menu Planning and Development:Seasonal and Themed Menus Creating seasonal and themed menus, including menu engineering and pricing
Module #20 Advanced Cooking for Special Diets:Gluten-Free, Vegan, and More Mastering advanced cooking techniques for special diets, including gluten-free, vegan, and allergy-conscious cooking
Module #21 Food and Wine Pairing:Principles and Practices Understanding food and wine pairing principles, including wine selection and pairing techniques
Module #22 Restaurant Operations and Management:Efficiency and Profitability Understanding restaurant operations and management principles, including efficiency, profitability, and staff management
Module #23 Trends and Innovations in Advanced Cooking Exploring current trends and innovations in advanced cooking, including fermented foods and plant-based cuisine
Module #24 Course Wrap-Up & Conclusion Planning next steps in Advanced Cooking Methods career
