New World Cuisine

Catalog description

This course will explore the modern trends and techniques in the culinary industry. Students begin studying the ingredients and traditional foods from the North, Central and South American Cuisine and develop advance cooking skills with untraditional techniques. Later in the course, they will be introduce to the molecular gastronomy and avant-garde cuisine, mastering the techniques and uses of liquid nitrogen, emulsifiers, spherification, creating foams and powders and developing the concept of decontructivism in the gastronomy. At the end of this course students will comprehend the artistic component of culinary activity and how to manipulate the mechanism of aroma release and the perception of taste and flavor to produce modern and original creations.