Project Description

International Culinary of Science & Gastronomy Education

Purpose of Education

Scientific Foundations and Culinary Applications provides a unique overview of molecular gastronomy, a scientific discipline devoted to the study of phenomena that occur during the preparation and consumption of dishes.

In this training course, we will discuss the chemistry, biology and physics of food preparation along with the physiology of food consumption and the techniques of creating these scientific and artistic works and we use backgrounds in physics, biology and food chemistry and food preparation, along with good discussions about creativity and the art of cooking. As such, we have a comprehensive course in high-tech molecular foods, along with a practical guide through selected examples leading to molecular foods and newer applications.

The audience of this course will be the chefs of luxury and modern restaurants and hotels.

About the Certificate

In order to receive a “certificate”, it is necessary to have 80% attendance and obtain a rank of 70 or higher in the exam held at the end of the course. “Certificate of participation” will be granted to the participants who not fail the exam form (your respected Department).

And a “certificate” is also granted from (World Chefs) And a “certificate” is also granted from (Euro Pass)

Content of the Program

    • •    Introduction

      •    What Is Molecular Gastronomy?

      •    Sense of Taste. Sense of Smell. Perception of Aroma

      •    chemesthesis.

      •    Texture (Sense of Touch)

      •    Temperature

      •    Concept of Flavor

      •    Multimodal Integration

      •    Adaptation and Mixture Suppression

      How Different Food Production Techniques May Affect Flavor and Texture

      •    Organic vs Conventional Farming

      •    Effect of Feed on the Flavor of Meat

      •    Effect of Feed on the Flavor and Texture of Dairy Products

      •    Flavor Variation in Fruits and Vegetables

      •    Food Processing (Cookery)

      •    Flavor Development

      •    Microbial Reactions

      •    Chemical Reactions Affecting Flavor

      •    Preparing Meat Stocks

      •    Color of Food.  Color of Meats. Color of Fruit and Vegetables

      •    Textures in Food and How To Make Them

      •    Relationships between Perceived Texture and Measurable Physical Properties

      •    Complex Non Tissue Foods: Foams and Emulsions

      •    Crystalline State in Foods. Glassy State in Foods. Gels and Gelation

      •    Cooking of Meat

      •    Cooking Methods and How They Work

      •    Traditional Cooking Methods

      •    New Cooking Techniques

      •    Enjoyment and Pleasure of Eating, Sensory Perception of Flavor, Texture, Deliciousness, Etc.

      •    Flavor Release Matrix Interactions and Thermodynamic Aspects

      •    Transport of Volatiles and Kinetic Phenomena

      •    In Vivo Flavor Generation

      •    Sensory Perception of Flavor , Complexity and Deliciousness

      •    Summary and the Future

      •    Complexity and Satiety: Relationships between Liking, Quality, and Intake

      •    Models for Cooks and Chefs

      •    Language of Sensory Properties, Engaging the Public

      •    Science Education Using Food as Exemplars

      The book was sent as an attachment  

Who Can Participate?

Who can participate? in accepting the program;

All those who want to enter the Cooking industry, whether they own a  restaurant, Coffee Bar or tourist center for food , or want to consider this profession as their future job.;   Having a diploma is enough,  

  • Humans aged 16 to 60,
  • Prerequisite is an intermediate level of English
  • No work experience is required

Program Details

Nasıl Kayıt Olurum?

  1. Aşağıda yer alan ‘Şimdi Başvur’ butonuna tıklayarak Ön Kayıt Formu doldurulmalıdır.
  2. Ön Kayıt sorası ödeme ve kesin kayıt işlemleri için en kısa sürede sizinle iletişime geçeceğiz.
ŞİMDİ BAŞVUR

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