1. METHODOLOGY AND ASSESSMENT OF MOLECULAR CUISINE COURSE

2. 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 that will facilitate the comprehension of the lessons and the self-assessment of the acquired knowledge.

3. Main objective
Provide basic methodological training, theoretical basis and practice about molecular cuisine.

4. 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.

5. 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.

6. theory and practice

7. 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.

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

9. 30 hour workshop divided in 5 sessions 6 hours per day
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

10. Practice assessment Teacher: Raquel Domenech
From 20 – 27 march 2018 in Cshm Valencia (Spain).
Teacher: Raquel Domenech

11. A rÉsumé from a CV…
Technical course in professional cooking (VET)
Training module in elaborations with chocolate
Gremio de Maestros Confiteros de Valencia
C.A.P Universidad Politécnica 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

12. Practice assessment
Assistant: Alex Such

13. Sounds great!! So, what is going to happen once we arrive in Valencia?
Practice assessment
Sounds great!! So, what is going to happen once we arrive in Valencia?

14. 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

15. 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

16. Practice assessment THUESDAY 20 MARCH 2018 09H00
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
10H00
11H00
12H00
13H00
LUNCH
14H00
15H00
 FREE TIME
16H00
17H00
18H00
19H00 – 19H30
WELCOME DINNER

17. PRESENTATION OF THE SCHOOL
Practice assessment
WENESDAY 21 MARCH 2018
08H00
SESION 2 EMULSIONS
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
09H00
10H00
11H00
12H00
13H00
14H00
LUNCH
15H00
16H00
PRESENTATION OF THE SCHOOL
17H00
18H00
19H00

18. Practice assessment THUERSDAY 22 MARCH 2018 09H00
 SESION 3 GELIFICATIONS
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
10H00
11H00
12H00
13H00
14H00
LUNCH
15H00
16H00
17H00
18H00
19H00

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

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

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

22. FREE AFTERNOON FOR THE TEAM
Practice assessment
MONDAY 26 MARCH 2018
09H00
EXAM DAY FINAL SESSION
FINAL TEST (SESION 5)
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.
10H00
11H00
12H00
LUNCH
13H00
14H00
FREE AFTERNOON FOR THE TEAM
15H00
16H00
17H00
18H00
19H00

23. Practice assessment
Tuesday 27/03/18
Both teams flight back home

24. Thank you for your attention
and enjoy the course!