The Culinary Arts Course invites you to immerse yourself in a world full of flavours, aromas and textures, where creativity and technique come together to bring exceptional dishes to life. The culinary world is currently experiencing a boom, with a growing demand for skilled professionals who can to innovate and offer unique culinary experiences. This online course offers you the opportunity to acquire essential skills, ranging from the art of working with vegetables and preserving them, to mastering the preparation of meat and fish and the delicate balance of flavours in pasta, rice and pulses. What’s more, you’ll discover baking and patisserie techniques, learning to create everything from artisan breads to desserts that delight the senses. Our training is designed not only to broaden your knowledge, but also to to nurture your passion for gastronomy and open the door to new opportunities in a constantly evolving sector.
Culinary Creations
Cooking and Culinary Techniques
25 hours
Introduction
Objectives
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Understanding the importance the role of vegetables in gastronomy.
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Learning how to preserve vegetables by cooling and dehydration.
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To know the cooking methods meat and fish.
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To identify different types of meat and fish in order to bring out flavours.
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To master cooking techniques pasta, rice and pulses.
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Exploring the use of pulses in different culinary cultures.
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Develop skills in fermentation and baking techniques.
Table of Contents
TEACHING UNIT 1. The world of vegetables
Why are they essential in gastronomy?
Types and varieties
Methods for preparing vegetables
Preservation methods: Refrigeration, freezing and dehydration
TEACHING UNIT 2. Preparing meat and fish
Selecting and storing meat and fish
Filleting and cutting up
Cooking methods: Roasting, confit, grilling, etc.
Enhancing flavours and textures: Marinating and curing
TEACHING UNIT 3. The basics of gastronomy: Pasta, rice and pulses
What are the cooking techniques?
Preparing risottos and traditional rice dishes
The use of pulses in different culinary cultures
TEACHING UNIT 4. The Art of Flour: Bread and Pastries
Types of dough and their uses
Fermentation and baking techniques
Classic and contemporary desserts
Plating: the presentation of the dish when preparing desserts
Decoration and finishing techniques