Current applications of salting, smoking, marinating and nixtamalization

Registration is opened. Limited places.

A course designed to help you understand, analyse and know how to apply various traditional techniques such as salting, smoking, marinating and nixtamalizing in an innovative way. You will acquire technical knowledge that will help achieve the result you are looking for at any time.

USE TRADITIONAL CONSERVATION TECHNIQUES TO PREPARE THE LATEST STYLE OF DISHES!

Aimed at/Programme

This course in cutting-edge culinary techniques is aimed at professionals in the sector who wish to expand their knowledge, specialize and distinguish themselves by applying contemporary products and techniques.

You will ideally have previous experience of working in a kitchen.

Programme

The course training programme addresses the following aspects:

1. Introduction to the different techniques.

2.  Smoking: from the characteristics of traditional technique to culinary applications. 

   • Cold smoking

   • Hot smoking

3. Salting: use and types of salt and its culinary application. 

   • Dry salting

   • Brining

4. Marinating: types, traditional and latest applications.  

   • Marinating with alcohol

   • Marinating with enzymes

   • Marinating with spices

   • Marinating with pH Acid

   • Marinating with Alkaline pH
      

5. Nixtamalizing in cutting-edge gastronomy.

6. Disadvantages and usage problems that may occur when applying different smoking, salting, marinating and nixtamalizing techniques.

In addition, during the course, students will put into practice what they have learned by applying the different techniques through various activities. An excellent opportunity to produce new and creative dishes that can be applied to the real menu of a restaurant.

You will acquire the deep knowledge that will allow you to understand what occurs in each culinary process and its conversion into a real dish.

Calendar

 •   TOTAL COURSE DURATION:  2024/09/17- 2024/10/21

 •   WEEKLY TUITION: 10 hours  

 •   LIVE SESSIONS: Thursday afternoons in CMT Madrid schedule**

** Live classes will be recorded so you can view them whenever you want.

Methodology

At the Basque Culinary Center, we are committed to a learning methodology based on learning by doing through which you will be able to put the concepts learned during the course into practice.

The program and contents have been designed 100% for online training and include the following learning components: 

Teachers and guests

The contents of this course have been designed by professionals with extensive experience and teaching ability.

 •  Teachers from the culinary and scientific areas of the Basque Culinary Center will guide your learning.

 •  You will be assigned a course tutor who will guide you and give you feedback on your practicals.

 •  Each week, you will attend showcookings and live classes with expert guest teachers from the Basque Culinary Center.

Learn with the best!

Enrolment and payment methods

The course costs 715 €, which is paid in full when registering online. 

Price includes:

 •  Access to the training environment.

 •  Training introduction on the learning platform.

 •  Technical support 24 hours/365 days.

 •  All the learning material required for proper follow-up of the training.  

Price does not include:

 •  Machinery, kitchen tools or products for making the dishes.

Essentials

For the correct monitoring and compliance of the online course, each student should have:

 •   The required qualifications to study online at the Basque Culinary Center. Check these at Find out more/Essentials

 •   The specific products and equipment required to complete this course.