Module #1 Introduction to Molecular Gastronomy Overview of molecular gastronomy, its history, and its applications in modern cuisine.
Module #2 Understanding Flavor Profiles Exploring the science behind flavor and aroma, and how to balance them in a dish.
Module #3 The Art of Plating Principles of visual composition, balance, and harmony in plating design.
Module #4 Molecular Ingredients and Tools Introduction to common molecular ingredients like agar agar, sodium alginate, and xanthan gum, and tools like syringes and spheres.
Module #5 Spherification Basics Techniques for creating spheres and pearls using sodium alginate and calcium chloride.
Module #6 Foams and Airs Creating light and airy textures using siphons, whisks, and stabilizers.
Module #7 Gelification and Agar Agar Using agar agar to create firm, jelly-like textures and gel sheets.
Module #8 Emulsions and Mayonnaise Understanding emulsions and how to create stable mayonnaise using lecithin and other emulsifiers.
Module #9 Deconstruction and Reconstruction Breaking down classic dishes and reassembling them using molecular techniques.
Module #10 Color and Contrast Using color theory to create visually appealing plates and add contrast with garnishes and sauces.
Module #11 Texture and Mouthfeel Creating varied textures and mouthfeels using different ingredients and techniques.
Module #12 Flavor Enhancement and Pairing Using molecular ingredients to enhance and pair flavors in harmony.
Module #13 Designing a Molecular Menu Creating a cohesive menu that showcases molecular techniques and flavors.
Module #14 Plating for Visual Impact Techniques for adding visual drama to a plate, including height, arrangement, and garnishes.
Module #15 Working with Fresh and Frozen Ingredients Using fresh and frozen fruits, vegetables, and herbs to add flavor and texture to dishes.
Module #16 Molecular Meat and Poultry Applying molecular techniques to meat and poultry dishes, including sous vide and dry aging.
Module #17 Molecular Vegetarian and Vegan Cuisine Creating innovative vegetarian and vegan dishes using molecular techniques.
Module #18 Desserts in Molecular Gastronomy Applying molecular techniques to sweet dishes, including foams, spheres, and gelification.
Module #19 Food Safety and Hygiene Best practices for safe handling and storage of molecular ingredients and equipment.
Module #20 Cost Control and Menu Engineering Strategies for managing costs and engineering menus for profitability.
Module #21 Molecular Menu Pricing and Marketing Pricing and marketing strategies for molecular menus and restaurants.
Module #22 Serving and Presenting Molecular Dishes Techniques for presenting and serving molecular dishes to enhance the dining experience.
Module #23 Molecular Gastronomy in Restaurants Challenges and opportunities of incorporating molecular gastronomy in a restaurant setting.
Module #24 Food Styling and Photography Tips and techniques for styling and photographing molecular dishes for promotional materials and social media.
Module #25 Food Science and Chemistry In-depth exploration of the science behind molecular gastronomy, including pH, emulsions, and gelation.
Module #26 Molecular Gastronomy Trends and Innovations Current trends and innovations in molecular gastronomy, including new ingredients and techniques.
Module #27 Case Studies in Molecular Gastronomy Real-world examples of molecular gastronomy in restaurants, food trucks, and other culinary businesses.
Module #28 Molecular Gastronomy Around the World Exploring molecular gastronomy in different international cuisines and culinary traditions.
Module #29 Sustainability and Molecular Gastronomy The intersection of molecular gastronomy and sustainability, including reducing food waste and using eco-friendly ingredients.
Module #30 Course Wrap-Up & Conclusion Planning next steps in Presentation and Plating in Molecular Gastronomy career
