Technical Applications and Innovative Cooking Technologies

Objectives: 

Acquisition of technical skills necessary to develop from a cuisine based on traditional methods to cutting edge cooking. Consequently intending to modernize the offer while at the same time adapting innovative technology developments

Content: 

• The evolution of consumer tastes
• Application of new technologies
• Cold kitchen 
• Raw food: The influence of eastern cuisine
• New ways and styles of cooking
• Edible reduction
• Edible texture
• Sauces bound by gelling and thickening elements
• Foams