Cursos Cooking

Language:

Spanish

Estimated Dedication:

60 horas

Precio total:

795.00 EUR

Presentation

The Online Modular Course in Advanced Ingredients: Gelling Agents, Thickeners, Emulsifiers, and Others will help you understand the physical and chemical behavior of texturizers, gelling agents, emulsifiers, and other products used in contemporary cooking.

You will explore the technical foundations and the most creative applications of these ingredients, developing judgment about how to use them depending on the type of preparation, the texture you want, or the sensory result.

You will learn to use products such as xanthan gum, lecithin, agar agar, or transglutaminase in preparations such as airs, gels, emulsions, or spherifications, integrating them with technical rigor and coherence.

Through live classes, audiovisual content, and practical tasks, you will build a solid base for applying these ingredients in a professional kitchen, in R&D, or in gastronomic projects.

Learning objectives

Understand the technical use of cutting-edge culinary ingredients and additives such as gelling agents, emulsifiers, thickeners, and foaming agents.

Apply these ingredients in specific preparations, controlling dosages, behavior, and effects in different matrices.

Design dishes with innovative textures, integrating these techniques into creative, coherent, and technically viable proposals.

presentación plato

Course content

  • Products: characteristics, dosages, and use
  • Xanthan gum, locust bean gum, inulin, gum arabic, guar gum, tara gum, kudzu, natural starches, konjac gum.
  • Applications: characteristics, dosages, and use
  • Suspending effect, false pastas, gummies, foams, gluten-free bread, thick solutions, fat-replacing textures, crisps, puffed broth, alkaline pastas, gelatins.
  • Products: characteristics, dosages, and use
  • Agar agar, kappa carrageenan, iota carrageenan, gellan gum, animal gelatin, acid-free pectin, NH pectin, methylcellulose, alginate.
  • Applications: characteristics, dosages, and use
  • Coatings, caviar, veils, curd/panna cotta/dairy gels, flexible film, fruit binding, alcoholic compote, hot foams, direct and reverse spherification.
  • Products: characteristics, dosages, and use
  • Albumin, milk proteins, mono/diglycerides, lecithin, Sucro.
  • Applications: characteristics, dosages, and use
  • Tofu, emulsions, fat gels, whipped foams, dried meringues, alcoholic, fatty, and hot airs.
  • Products: characteristics, dosages, and use
  • Kaolin, isomalt, white clay, wheat dextrin, maltodextrin, mannitol, obulato, transglutaminase, cocoa butter.
  • Applications: characteristics, dosages, and use
  • White crystal, molding in sugar, crispy tempura, malt shortbread, mimetics, thin caramel, puffed fish skins, protein binding.

Who it’s for

This course is designed for gastronomy professionals who want to master the use of contemporary ingredients and additives, understanding their technical logic and creative potential.

Especially recommended for:

  • Cooks, chefs, and station leaders who want to innovate in their preparations using advanced technical resources.
  • R&D professionals and production leads who work with complex textures and want to go deeper into how to control them.
  • Entrepreneurs and cooking enthusiasts with previous knowledge who want to offer distinctive products with high technical value.

Do you not see yourself in the points above, but the course interests you? Feel free to contact us. The course coordination team will review your training and experience and get back to you.

Calendar

Periods Dates Schedule and information
Introduction to the platform (Module 0) October 13, 2026 Introductory training to help you get familiar with the learning platform.
Academic period October 13 to November 23, 2026 Live classes on Thursdays from 4:00 p.m. to 5:30 p.m. (CEST). Sessions will be recorded and can be watched at any time on the platform.
Time commitment During the training period 60 hours of training.

Methodology

The Online Modular Course is taught through an active methodology based on individual practice and direct transfer to the professional kitchen. With a learning by doing approach, you will build technical skills by applying what you learn through practical tasks and follow-up.

How does the course work?

  • Live classes: One weekly session with Basque Culinary Center faculty, where you will go deeper into technical foundations and real-world applications. You can interact in real time and ask questions.
  • Audiovisual and downloadable content: You will have access to theory, recipes, step-by-step videos, and technical sheets so you can practice each technique in your kitchen.
  • Video assignments and practical work: You will complete documented practical preparations that let you experiment with pressure and vacuum techniques.
  • Support: A tutor will guide you through the course, answering questions and reviewing your progress.

Faculty

The Online Modular Course in Advanced Ingredients: Gelling Agents, Thickeners, Emulsifiers, and Others is taught by a faculty specialized in technical cooking, R&D, and culinary formulation, with extensive teaching and professional experience.

Who will be with you during the course?

  • Basque Culinary Center faculty: instructors who are experts in food science, molecular cooking, and product development. They teach the live classes and developed the technical content of the course.
  • Course tutor: your point of contact throughout the program. They will answer your questions, assess your practical work, and give you feedback.

Fees and payment

Total price: €795

The course fee is €795.

The price includes:

  • Access to the virtual learning environment.
  • Introductory training to help you get familiar with the learning platform.
  • Downloadable content: recipes, theory, and technical sheets.
  • Explanatory videos with the step-by-step for each preparation.
  • Practical activities and video assignments to complete in your kitchen.
  • Progress assessments and personalized follow-up from your tutor.
  • Certificate issued by Basque Culinary Center.

As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on the training you have previously completed:

I AM A BACHELOR’S OR MASTER’S ALUMNI

  • 10% discount on Master’s programs
  • 10% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

I AM A SPECIALIZATION COURSE ALUMNI

  • 5% discount on Master’s programs
  • 5% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

To benefit from the discount, if you want to take a master’s or specialization course (either online or on-site) you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course and you will be notified at that time. After registering, you can let us know that you are Alumni by emailing alumni@bculinary.com. If you register with your @alumni account, this last step is not necessary. If the tuition fee is paid in a single payment, contact alumni@bculinary.com before registering to request the discount code you need to enter during registration.

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