Specialization course in

Molecular Cuisine

Milano, 28 – 30 ottobre 2019 – SOLD OUT
Rome, 16 – 18 January 2020 - SOLD OUT
Milano, 12 – 14 Ottobre 2020
Roma, 16 – 18 Novembre 2020

Specialize you in Molecular Cuisine

Do you want to specialize in molecular cuisine?
The IFA Molecular Cooking Course is a full-immersion learning experience that will teach you basic and advanced cooking techniques: you will soon be able to manipulate the molecular structure of food and to create amazing dishes of high nutritional value.

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molecular cuisine

REQUISITI D’ACCESSO:

You must have the Diploma of Higher School (Hotel Institute) or have gained previous experience in the sector.

Milano, 28 – 30 ottobre 2019 – SOLD OUT
Rome, 16 – 18 January 2020 - SOLD OUT
Milano, 12 – 14 Ottobre 2020
Roma, 16 – 18 Novembre 2020

Course Topics:

Molecular sciences and sensory analysis

Use of N2O syphon

Jellies

Creation of the foam

Spherification

Emulsions

Vacuum

Training course

The Specialization Course in Molecular Cooking will teach you to enchant and amaze with the application of culinary science to cooking methods. The molecular cuisine, starting from the observation of the molecular behaviour of food during preparation, allows to transform the molecular structure of food during its preparation, without additive chemicals. The secret of molecular cuisine is to revisit the classic cooking methods to create new flavors and improve the dishes from the gastronomic and nutritional point of view.

Job Opportunities

It is necessary to open up new frontiers of food, new possibilities for combining and treating foods in different and innovative ways. For this reason, the specialist in molecular cuisine can find employment in all areas of catering, especially in quality structures where high cuisine is practiced every day and experimentation is considered fundamental.

INFO

PROGRAM

  • Molecular sciences and sensory analysis
  • Use of N2O syphon2O
  • Jellies
  • Creation of the foam
  • Spherification
  • Emulsions
  • Vacuum
  • Sponges
  • Drying

 

JOB OPPORTUNITIES AND CERTIFICATES

The job opportunities of the molecular cuisine expert are mainly in high cuisine, for the realization of gourmet dishes, foam and emulsions.

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Course.

 

OBJECTIVES OF THE COURSE

The aim of the Course is to provide students with the basics and best practices of molecular cuisine, through the teaching of cooking and preparation techniques that change the molecular state of food, with an impact on gastronomic and nutritional properties.

MATERIALS PROVIDED AND REQUIREMENTS

To participate in the Specialization Course you will be provided with textbooks and a recipe book.

You must have the Diploma of Higher School (Hotel Institute) or have gained previous experience in the sector.

Phases of the route

  • Preparatory lessons: texts + online platform
  • 20-hour online course to the HACCP Certificate of 3°level
  • Classroom phase: 24 hours
  • CV re-elaboration

HOW TO APPLY

  • Fill out the information request form and we will contact you. In the selection of candidates will be considered the school and work CV, and the cover letter. You can support the application with a portfolio of previous jobs. The Selection Board, considering these elements, will communicate the result of the selection and the admission to the Course/Master; only later it will be possible to send the registration form.

Facilities

  • Possibility of financing the registration fee;
  • Career-focused meeting during the classroom phase;
  • Video CV ;
  • Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
  • Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.

Teachers

  • Mirko Ronzoni
    Mirko Ronzoni

    Growing up in Bergamo, Mirko Ronzoni is the winner of the second Italian edition of “Hell’s Kitchen”. The win earned him the position of Executive Chef at the Hell’s Kitchen restaurant at the Forte Village Resort in Sardinia. After graduating from the hotel school, she worked in Italy and abroad; she lived in London, New York and Bucharest.

  • Davide Damiano
    Davide Damiano
    Chef with a twenty-year career: at a more traditional beginning that has seen him protagonist in important international cuisines, followed by an evolution that led him to become a consolidated and recognized consultant, an application chef as it is said, a multifaceted figure able both to develop new products and recipes, and to structure from scratch a local. Creative researcher, expert in baking techniques, products for dedicated food and molecular cuisine. Teacher who continuously supports training and refresher courses for colleagues, professionals and amateurs

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