Course Description: This course explores advanced culinary techniques used in professional kitchens, including modernist cuisine, molecular gastronomy, sous vide cooking, and innovative plating and presentation styles.
Course Objectives:
- To introduce advanced culinary techniques.
- To understand the science behind modernist cuisine and molecular gastronomy.
- To learn sous vide cooking methods.
- To enhance skills in plating and presentation.
Learning Outcomes:
- Demonstrate knowledge of modernist cuisine techniques.
- Apply molecular gastronomy methods in culinary practice.
- Execute sous vide cooking procedures.
- Create aesthetically pleasing and innovative dish presentations.
