Advanced Certificate in Molecular Gastronomy & Desserts
-- ViewingNowThe Advanced Certificate in Molecular Gastronomy & Desserts is a comprehensive course that provides learners with the essential skills to innovate and excel in the culinary arts. This certificate course focuses on the science and techniques behind molecular gastronomy, enabling chefs and food enthusiasts to create unique and delicious desserts that push the boundaries of traditional cookery.
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GBP £ 140
GBP £ 202
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โข Advanced Molecular Gastronomy Techniques: An in-depth study of advanced molecular gastronomy principles and techniques, including spherification, gelification, emulsification, and sous-vide cooking. โข Modernist Dessert Ingredients: Exploration of unconventional ingredients used in molecular gastronomy, such as hydrocolloids, emulsifiers, and liquid nitrogen, to create innovative desserts. โข Deconstructing Classics: Reimagining traditional desserts using molecular gastronomy techniques, such as molecular deconstruction, flavor encapsulation, and textural manipulation. โข Molecular Dessert Plating and Presentation: Mastering the art of plating and presenting molecular gastronomy desserts to enhance visual appeal and dining experience. โข Advanced Food Pairing and Flavor Dynamics: Delving into complex flavor pairing theories, including taste interactions, aroma compounds, and sensory perception, to create unique dessert combinations. โข Food Safety and Sanitation in Molecular Gastronomy: Ensuring safe food handling, storage, and preparation practices when using advanced equipment and techniques. โข Sustainable Molecular Gastronomy: Examining the environmental impact of molecular gastronomy and exploring sustainable alternatives for ingredients and techniques. โข Molecular Gastronomy Equipment and Tools: Hands-on training with essential molecular gastronomy equipment, such as immersion circulators, vacuum sealers, and centrifuges. โข Advanced Pastry Techniques: Enhancing classic pastry techniques, such as sugar work, chocolate tempering, and dough lamination, with molecular gastronomy applications.
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