Molecular Cuisine Course Methodology and Assessment

METHODOLOGY AND ASSESSMENT OF MOLECULAR CUISINE COURSE

METHODOLOGY The course has been planned with an interactive methodology through Moodle, an educational platform which allows an independent learning and favours the reflection on the most important concepts in the qualitative research of molecular cuisine. As well as the access to the theoretical contents, we have added different learning tools comprehension of the lessons and the self-assessment of the acquired knowledge. that will facilitate the

MAIN OBJECTIVE Provide basic methodological training, theoretical basis and practice about molecular cuisine.

SPECIFIC GOALS Deal with aspects concerning molecular cuisine: bases, principles and relevance for the nouvelle cuisine. Manage techniques from different disciplines connected with molecular cuisine. Introduce the student to the questions related to the latest- generation techniques to improve the work of the cuisine professionals.

SPECIFIC GOALS Provide suitable bases to manage those techniques from molecular cuisine in a professional and critical way with the aspects related to the new trends. Show the most important assembly models, advanced machinery, new textures, basic standards and combinations. Examine the most important work methods, management and analysis of technical information gained in the practice of molecular cuisine.

THEORY AND PRACTICE Assessment Theory 40% Practice 60%

THEORY ASSESSMENT The assessment of the course will be achieved in two parts: Theory: Through a test of 15 questions at the end each block of the syllabus. The tests will be done on-line (date to be set) and it will be necessary to pass it to get the certificate.

CONTENT OF SYLLABUS Summary Block 1 Composition principles Presentation in cooking Assembling dishes Block 2 Advanced cuisine machinery Block 3 New technologies

PRACTICE ASSESSMENT Practice: The final assessment of the course will be achieved with the on-site course. 30 hour workshop divided in 5 sessions 6 hours per day Session 1: Spherification Session 2: Emulsion Session 3: Jellification Session 4: Thickeners Session 5: Final test

PRACTICE ASSESSMENT From 20 27 march 2018 in Cshm Valencia (Spain). Teacher: Raquel Domenech

A RSUM FROM A CV 2015 Technical course in professional cooking (VET) 2015 Training module in elaborations with chocolate Gremio de Maestros Confiteros de Valencia 2009 C.A.P Universidad Polit cnica de Valencia 2008 Advanced course in Restauration and Administration of hostelry businesses (VET) 2003 Intermediary course in Bakery and Pastry making (VET) Since 2011 she teaches at Cshm

PRACTICE ASSESSMENT Assistant: Alex Such

PRACTICE ASSESSMENT Sounds great!! So, what is going to happen once we arrive in Valencia?

PRACTICE ASSESSMENT Tuesday 19/03/18 From Poland, Gregor and his team land in Valencia airport: Arrival time approx. 10h30 Transfer to Valencia Accommodation Free time

PRACTICE ASSESSMENT Tuesday 20/03/18 From Lithuania, Julija and her team land in Alicante airport Arrival time approx. 17h15 Transfer to Valencia Accommodation Welcome dinner for Polish and Lithuanian team

PRACTICE ASSESSMENT THUESDAY 20 MARCH 2018 SESION 1 SPHERIFICATIONS Spherification of yogurt Modena vinegar pearls Chocolate spaghetti Red fruit spaghetti Tomato sauce spaghetti with Parmesan cheese spherification Pearls of honey and saffron 09H00 10H00 11H00 12H00 13H00 14H00 15H00 16H00 17H00 18H00 LUNCH FREE TIME WELCOME DINNER 19H00 19H30

PRACTICE ASSESSMENT WENESDAY 21 MARCH 2018 SESION 2 EMULSIONS 08H00 09H00 10H00 11H00 12H00 13H00 Lemon air with lecithin Mushroom foam and parmesan cheese Cream of vegetables in textures Beetroot siphon cake with salmon in texture Emulsified cake of tomato with air of black olives Floating island with lemon meringue Coconut liquor air LUNCH 14H00 15H00 16H00 17H00 18H00 19H00 PRESENTATION OF THE SCHOOL

PRACTICE ASSESSMENT THUERSDAY 22 MARCH 2018 SESION 3 GELIFICATIONS 09H00 10H00 11H00 12H00 13H00 Coffee mousse with honey gel Sweet gelatine mix Tomato cannelloni with Parmesan cream Fruit jelly beans Olive oil spaghetti Raspberry sweetener for cup cakes Cuttlefish burger Soft chocolate gel Liquid croquettes LUNCH 14H00 15H00 16H00 17H00 18H00 19H00

PRACTICE ASSESSMENT FRIDAY 23 MARCH 2018 SESION 4 THICKENERS Custard cream Pineapple ice cream Mashed basil Raspberry cream Marbled ice cream with chocolate and coconut milk 09H00 10H00 11H00 12H00 13H00 LUNCH 14H00 15H00 16H00 17H00 18H00 19H00

PRACTICE ASSESSMENT SATURDAY 24 MARCH 2018 09H00 10H00 11H00 12H00 13H00 14H00 15H00 16H00 17H00 18H00 19H00 VISIT TO THE CENTER MARKET LUNCH FREE AFTERNOON FOR THE TEAM

PRACTICE ASSESSMENT SUNDAY 25 MARCH 2018 VISIT TO MUSEUMS OF CENTER 09H00 10H00 11H00 12H00 13H00 14H00 15H00 16H00 17H00 18H00 19H00 LUNCH PAELLA COOKING SHOW FREE AFTERNOON FOR THE TEAM

PRACTICE ASSESSMENT MONDAY 26 MARCH 2018 EXAM DAY FINAL SESSION FINAL TEST (SESION 5) 09H00 10H00 11H00 1 main course 1 second course 1 dessert All of them are to be done with the ingredients that provided on the table and then present the menu. LUNCH 12H00 13H00 14H00 15H00 16H00 17H00 18H00 19H00 FREE AFTERNOON FOR THE TEAM

PRACTICE ASSESSMENT Tuesday 27/03/18 Both teams flight back home

Thank you for your attention and enjoy the course!