Course Outline:
Module 1: Foundations of Modern Gastronomy

• The philosophy and science behind modern techniques

• Introduction to key ingredients: hydrocolloids, emulsifiers, and stabilizers

• Essential tools: immersion circulators, whipping siphons, precision scales

• Safety and sanitation in the modern kitchen

Module 2: Precision Low-Temperature Cooking

• The science and practice of sous-vide cooking

• Time and temperature guides for proteins, vegetables, and fruits

• Hands-on: Cooking and searing proteins using the sous-vide method

• Sous-vide for batch cooking and prep efficiency

Module 3: Gels, Spheres, and Textural Transformations

• Creating fluid gels, firm gels, and transparent gels

• The technique of spherification: basic and reverse

• Hands-on: Creating caviar-style spheres and liquid-center ravioli

• Using gels for glazes, garnishes, and innovative presentations

Module 4: Foams, Airs, and Emulsions

• The science of stable foams: from espumas to light airs

• Using a whipping siphon (iSi) for hot and cold foams

• Creating stable emulsions and powders

• Hands-on: Creating a savory foam and a fruit "soil"

Module 5: Integration and Plating

• Combining traditional and modern techniques on one plate

• The art of modern plating: negative space, texture, and color

• Practical Assessment: Design, execute, and plate a signature dish using three modern techniques

• Course review and discussion on menu integration