Time: 1 days (16 hours TQT)
Price: R3 299
Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. It is the study of molecules as they relate to the chemical and physical processes of cooking.
By discovering the food science behind cooking, molecular gastronomy is able to explain which ingredients and techniques are optimal in the creation of stunning plated dishes with interesting culinary ‘experiments’.
The Molecular Gastronomy Course is intended for people with an interest in the science of food, including:
- Home cooks with a passion for experimentation
- Chefs and Caterers
- Culinary teachers and students
- Students in non-scientific curriculum
- R&D preparators of the food industry
- Quality managers of the food industry
Practical learning in a working kitchen environment. Practical demonstrations, theory and hands-on practical participation, working with recipes and ingredients provided.
In order to complete this qualification, learners are required to:
- Be a minimum of 18 years of age.
- Have at least 6-month culinary experience or a recognised culinary diploma
TQT (Total Quality Time) is an estimate of the total amount of time, measured in hours, that a learner would reasonably need to be able to show the level of achievement necessary for the award of a qualification. It is made up of GLH (Guided Learning Hours) and private study time. GLH includes all tutor-supervised learning and supervised assessments.
The TQT for the Mixology and Bartending Course is 16 hours. This is made up of 8 GLH and 8 hours private study.
- Theoretical understanding of molecular gastronomy ingredients and processes
- Practical recipe application of molecular gastronomy
- Practical plating and presentation of a complete meal with molecular elements