Modernist Cuisine
( 25 Modules )

Module #1
Introduction to Modernist Cuisine
Exploring the principles and philosophy behind Modernist Cuisine

Module #2
The Science of Cooking
Understanding the chemistry and physics behind cooking techniques

Module #3
Kitchen Essentials:Tools and Equipment
Stocking your kitchen with the right gear for Modernist cooking

Module #4
Sous Vide 101
Mastering the art of precision temperature control

Module #5
Sous Vide Applications
Exploring the versatility of sous vide cooking for meats, fish, and vegetables

Module #6
Foam and Gelification
Creating light and airy textures with siphons and sodium alginate

Module #7
Emulsions and Stabilizers
Working with lecithin, xanthan gum, and other emulsifiers

Module #8
Deconstruction and Reconstruction
Breaking down ingredients and reassembling them into new forms

Module #9
The Art of Gelification
Creating gel cubes, gel sheets, and other gel-based structures

Module #10
Sphereification
Creating perfect spheres with sodium alginate and calcium chloride

Module #11
Fluid Gel and Hot Gel
Exploring the properties and applications of fluid gel and hot gel

Module #12
Thickening and Gelling Agents
Understanding the role of agar, carrageenan, and pectin in Modernist cooking

Module #13
Smoke and Flavor
Infusing dishes with smoky flavors using liquid nitrogen and smoke guns

Module #14
Cryogenic Cooking
Exploring the applications of liquid nitrogen in cooking and presentation

Module #15
Centrifugation and Clarification
Using centrifuges and clarifying agents to create clear and stable liquids

Module #16
Modernist Plating and Presentation
Creating visually stunning dishes with Modernist techniques

Module #17
Fermentation and Microbiology
Harnessing the power of microorganisms for flavor and texture

Module #18
The Science of Flavor
Understanding the chemistry of flavor and aroma compounds

Module #19
Umami and Glutamates
Unlocking the power of umami flavor with glutamates and other enhancers

Module #20
Texture Modification
Using enzymes, acidity, and heat to modify texture and create new sensations

Module #21
Modernist Meat and Poultry
Applying Modernist techniques to meat and poultry cooking

Module #22
Modernist Fish and Seafood
Exploring the unique challenges and opportunities of cooking fish and seafood with Modernist techniques

Module #23
Modernist Vegetarian and Vegan Cuisine
Creating innovative and satisfying plant-based dishes with Modernist techniques

Module #24
Modernist Desserts
Applying Modernist principles to sweet and savory desserts

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Modernist Cuisine career

Ready to Learn, Share, and Compete?