Innovate with method, avoid trial and error

Cooking is universal. We all eat. This familiarity transforms into a unique advantage when merged with the scientific field. If you cook, in one way or another, are doing science. Over time, the science of food and culinary arts have become more intertwined. This has created a space full of interactivity, synergies, and collaborations among disciplines. An approach that not only enriches our understanding of what we eat but also opens paths for innovation in cooking.

The Course in Kitchen Innovation with Scientific Methodology provides you with the foundations on how to apply scientific methodology to innovate in cooking. You will learn to create from a structured and validated approach. Understanding that it's not just about traditional science, but using it as a tool to effectively understand and improve your cooking skills.

Practical information

• Campus Based Learning at Basque Culinary Center

• Academic period: November 4 - November 29, 2024

• Duration: 4 weeks

• Schedule: to be confirmed

• 18 spots

• Degree from the Faculty of Gastronomic Sciences of Basque Culinary Center

• More information and inquiries: cursos@bculinary.com

Program's objectives

• The general objective of the course is to understand the foundations of the scientific process applied to creativity and innovation in cooking. Additionally, the program will pursue the following objectives:

• Provide a scientific methodology that can be applied in future development processes

• Provide basic fundamentals of food components and how these affect food formulation

• Develop organoleptic skills to incorporate their knowledge of taste and texture in the development of specific-purpose, nutritious and attractive dishes and products for the consumer

• Learn to perform searches and handle scientific information, through knowledge of search engines, portals, and various information resources

• Propose hypotheses, work objectives, and design an experimental plan using various methodological tools

• Perform experiments applied to culinary and food developments that can be carried out in any professional kitchen

• Validate the proposed hypothesis through data treatment and the corresponding interpretation and discussion of these

• Train in basic resources of written and oral scientific communication after an innovation process

Career oportunities

We know that professional opportunities can vary according to geographical location and individual preferences of the students; however, with this Course, participants can perform roles and functions in the following positions and areas:

General areas of application:

• Gastronomic R&D (restaurants, bakeries, universities, central kitchens, technology centers, etc)

• Product development for companies in the food industry, fifth range, collectives, or own ventures.

Elevate the competencies of your profile to become a Research Chef. Using methodological research tools in the development of products, dishes, and more. Some areas of application are as follows:

• Bakeries, industry, and central kitchens

• Industry whose products are directed to the Horeca channel

• R&D (mainly restaurants and companies)

• Kitchen

• Quality departments

• Central kitchen

• Fifth range

• Collectives

• Own ventures

Are you an international student?

To undertake training lasting less than six months you do not need to manage a tourist visa, but depending on your country of origin, you may need to manage a TYPE C (Schengen) or Tourist Visa for your entry into Spain.

You can check if you need to manage a tourist visa (see annex I).

This procedure can be managed once a place in the course has been reserved.

Aimed at/Programme

The program is aimed at individuals with the following profiles:

• Professionals currently managing a restaurant

• Restaurant supervisors

• Restaurant owners

• Food and Beverage managers

• Culinary or service professionals

• Graduates in gastronomy, hospitality, restaurant management, hotel management, or business administration

If you don't see yourself reflected in the above points but are interested in the course, feel free to contact us. We will assess your education and experience and get in touch with you.

Curriculum

Module 1: Science and Cooking Today

Bringing science to the kitchen. And vice versa.

• Synergies between science and cooking

• Success stories

Module 2: Sources and Resources for Research

Learn to search and discriminate information and its utility. Establish appropriate search criteria and understand the hierarchy and veracity of knowledge.

• Relevance of sources for research

• Types of data sources

• Bibliographic searches

• Citations and references

• Scientific writing

Module 3: Physicochemical Applied to Culinary

In the backstage of culinary processes, there are physicochemical reactions and elements.

• Food ingredients and functionalities

• Carbohydrates, proteins, and lipids

Module 4: Creativity and Innovation

What tools do you use to stimulate creativity and what are the processes to follow to innovate?

• Innovation processes

• Creative tools

Module 5: Design of Culinary Experiments

How to design and conduct experiments: Work creative ideas under the scientific methodology

• Stages of the scientific process

• Working hypotheses

• Planning and experimental design

• Data processing

Module 6: Food Applications

Visualizing innovation in and through culinary applications.

• Food textures

• Fermentations

• Other formulations

Module 7: End-of-Course Project

• Propose a hypothesis and make an experimental design of your own.

Calendar

• Academic period: November 4 - November 29, 2024

Methodology

The course is taught using the learning by doing methodology, based on the idea that the best way to learn is through practical experience and direct action. This approach encourages acquiring knowledge and skills by participating in kitchen and experimentation spaces, applying the scientific method to challenges in real environments. In essence: see, think, and act with a scientific mindset in preparing innovative dishes.

Some of the learning process features of this program include:

• Theoretical-Practical Sessions: a combination of theory and practice, focusing on the application of the scientific method in the kitchen

• Exercises and Practical Cases: activities centered on culinary innovation and problem-solving through experimentation

• Workshops on Innovation and Culinary Experimentation: practical sessions on dish design, in the kitchen and experimentation with culinary functionalities

• Knowledge Activation Activities: exercises and readings that encourage reflection and the application of scientific thinking in the kitchen

• Showcookings: live culinary demonstrations by expert chefs.

• Tastings: to taste dishes and foods, and sensorially analyze the results of experiments

• Experimental Kitchen Learning Visit: Learning journey to a significant and relevant space for the course (pilot plant, food industry, culinary laboratories, or research kitchens)

Some of the regular collaborators of the program include:

Professionals distinguished by their diversity contribute to the academic richness of the program, covering a broad spectrum of specializations:

• R&D Chefs in restaurants: professionals with a strong focus on research and development within restaurant environments

• Chefs in Production Management: responsible for leading kitchen teams and overseeing culinary production in high-demand environments

• Industry Cooks: professionals who apply their experience and knowledge in the food industry, working in the design and development of food products

• Food Technologists, librarians, and more

Teachers and guests

Learn from Industry Experts and an Interdisciplinary Faculty Team!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors, which may vary with each edition, composed of experienced experts in the fields of Culinary and Gastronomic Sciences.

Fees / Grants

The total cost of the course is €3,070, which will be paid in the following manner:

• €150 at the time of application submission (fully refundable if not admitted).

• 40% of the amount, i.e., €1,168, upon admission confirmation, as a reservation fee.

• The remainder of the amount, i.e., €1,752, two weeks prior to the start of the program.

The price of the course includes:

• Academic materials.

• Learning Journey (transport to the destination, management of visits)

• Seminars and masterclasses included in the educational program

• Access to over 5,000 references in the Faculty Library.

• Issuance and sending of the diploma/title.

• Registration in the Basque Culinary Center alumni service: Bculinary Alumni

Bank financing options:

We have bank financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. Request more information at cursos@bculinary.com.

*Offers valid for residents in Spain. Check in the candidate's country of origin for bank financing options with trusted entities.

Refund and cancellation policy:

Consult detailed information about the return policy.

Collaboration in Faculty departments:

You will be able to access a limited number of collaborations in various departments of the Faculty, compatible with the training, which are published throughout the academic year on the BCC Students App, exclusively accessible to students of the Faculty. These collaborations provide financial aid to help cover the cost of tuition, in addition to being an opportunity to develop professional competencies in various areas.

Admission

The admission system at Basque Culinary Center has a dual purpose:

• Ensure that candidates have the academic level and personal competencies necessary to successfully complete an innovative and demanding curriculum.

• Verify that the Master's program meets the training needs and concerns of the candidates.