Cursos Cooking

Language:

Spanish

Precio total:

415.00 EUR

Presentation

The Online Modular Course in Pressure Cooking: Vacuum and High Pressure will teach you how to apply techniques such as low-temperature cooking, vacuum distillation, and pressure-based infusion to transform ingredients and create precise, identity-driven dishes.

You will explore the origins, evolution, and current applications of these methods, gaining insight into their functionality and their structural and sensory impact on food. You will learn how to select the right equipment, manage key process variables, and apply techniques such as controlled-pressure cooking, pickling, and vacuum preservation, broadening both your technical and creative repertoire.

The course combines live sessions, video assignments, and follow-up so you can apply what you learn in real-world settings, whether in a professional kitchen, R&D, or gastronomic projects.

Learning objectives

Apply pressure, vacuum, and low-temperature techniques in culinary preparations by understanding their mechanisms and control variables.

Experiment with specific equipment, ingredients, and additives to enhance flavor and texture through the precise use of pressure.

Design creative, innovative dishes with their own identity by integrating pressure and vacuum techniques into contemporary cooking and professional gastronomic projects.

mano cocina

Course content

  • Clarifying concepts: vacuum cooking and high- and low-pressure cooking
  • Concept, origin, and evolution of vacuum cooking and high- and low-pressure cooking.
  • Drawbacks and problems in use.
  • Introduction and equipment selection factors
  • Pressure cooking with cutting-edge equipment: introduction, classifications, characteristics, and how to use it:
  • High-pressure cooking
  • Low-pressure cooking
  • Controlled-pressure cooking
  • The Gastrovac
  • The pressure cooker
  • Ocoo
  • Equipment: characteristics, classifications, and how to use it
  • Vacuum distiller
  • Controlled thermostatic bain-marie
  • Vacuum machine
  • Freeze dryer
  • Convection oven
  • Gastrovac
  • Applications: characteristics, dosages, and use
  • Low-temperature cooking
  • Infusion/pickling
  • Low temperature without pressure
  • Distillation
  • Preservation

Who it’s for

This course is designed for gastronomy professionals who want to incorporate pressure, vacuum, and low-temperature techniques into their preparations, combining technical judgment with creativity.

Especially recommended for:

  • Cooks, chefs, and station leaders who want to expand their technical mastery by applying pressure and vacuum in a professional kitchen.
  • R&D professionals and production leads who want to experiment with equipment and advanced processes.
  • Entrepreneurs and cooking enthusiasts with previous knowledge who want to broaden their technical repertoire.

Calendar

Periods Dates Schedule and information
Academic period December 9, 2026 to January 18, 2027 Live classes: Thursdays, 4:00 p.m. to 5:30 p.m. (CEST).Sessions will be recorded and can be watched at any time on the platform.
Module 0 · Introduction to the platform December 9, 2026 —

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 Pressure Cooking: Vacuum and High Pressure is taught by a faculty specialized in pressure, vacuum, and high-pressure cooking techniques, with extensive teaching and professional experience.

Who will be with you during the course?

  • Basque Culinary Center faculty: instructors who are experts in culinary processes, preservation, and cutting-edge techniques. 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: €415

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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