Course description
Create new dishes and original recipes based on your knowledge and professional experience, using the necessary kitchen machinery and equipment.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
Prior concepts of innovation and creativity applied to cooking.
- Definition of terminology and areas for innovation in the kitchen.
- Identifying the types of innovation and creativity projects in the kitchen.
- Generating and selecting ideas: developing new production processes, raw materials, products and preparations in the kitchen.
- Seeking and developing new concepts for presenting dishes to potential customers.
Innovation and its application to creative and signature cuisine.
- New raw materials and semi-prepared products: their application to creative and signature cuisine.
- Identification and classification of new machinery and equipment by function.
- Identifying new creative cooking techniques.
Preparing creative and signature dishes.
- Stocks, broths and garnishes.
- Appetisers, combination plates and main courses.
- Original desserts.
Preserving and reheating creative and signature cuisine goods and preparations.
- Associated equipment.
- Complex techniques and applications.
- Definition of terminology and areas for innovation in the kitchen.
- Identifying the types of innovation and creativity projects in the kitchen.
- Generating and selecting ideas: developing new production processes, raw materials, products and preparations in the kitchen.
- Seeking and developing new concepts for presenting dishes to potential customers.
Innovation and its application to creative and signature cuisine.
- New raw materials and semi-prepared products: their application to creative and signature cuisine.
- Identification and classification of new machinery and equipment by function.
- Identifying new creative cooking techniques.
Preparing creative and signature dishes.
- Stocks, broths and garnishes.
- Appetisers, combination plates and main courses.
- Original desserts.
Preserving and reheating creative and signature cuisine goods and preparations.
- Associated equipment.
- Complex techniques and applications.