Term 1 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Diploma in Fusion & Molecular Gastronomy

🔹 Program Overview

This diploma introduces chefs and culinary professionals to modern culinary innovation, molecular techniques, and fusion cuisine principles.
Students explore scientific foundations behind flavors, textures, and aromas, while learning how to apply modernist techniques in practical kitchen environments.
The program combines online interactive modules, virtual labs, and an 8-week guided internship, providing a strong foundation for advanced culinary experimentation.

🔹 Key Features

• Foundations of molecular gastronomy science

• Fusion cuisine principles and cross-cultural techniques

• Practical experience with gels, foams, spherification, and liquid nitrogen

• Flavor pairing, texture design, and multi-sensory dining

• Internship in professional kitchens or virtual labs

• Internationally recognized diploma certification

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Foundations of Molecular Gastronomy

• Duration: 2 weeks

• Topics Covered:

  • History and evolution of molecular gastronomy

  • Scientific principles: flavor perception, aroma compounds, texture manipulation

  • Sensory science: taste, smell, mouthfeel, temperature effects

  • Introduction to kitchen chemistry and molecular ingredients

• Practical Exercises:

  • Sensory calibration exercises

  • Simple flavor experiments (acid-base, gel formation)

  • Creating basic molecular textures (foams, gels)

• Portfolio / Project: Document tasting notes, aroma identification charts, and basic recipes

Module 2
– Modern Cooking Techniques & Tools

• Duration: 2 weeks

• Topics Covered:

  • Sous-vide cooking principles and temperature control

  • Centrifuge, blowtorch, siphons, and liquid nitrogen usage

  • Equipment safety, calibration, and maintenance

  • Precision cooking techniques and consistency

• Practical Exercises:

  • Prepare simple sous-vide proteins

  • Use siphons for foams and espumas

  • Liquid nitrogen dessert preparation

• Portfolio / Project: Step-by-step photo documentation of techniques, temperature charts, and safety logs

Module 3
– Flavor Pairing Science

• Duration: 2 weeks

• Topics Covered:

  • Molecular flavor compounds and aromatic profiles

  • Pairing principles: harmony, contrast, intensity

  • Cross-cultural ingredient compatibility

  • Umami, acidity, bitterness, and sweetness manipulation

• Practical Exercises:

  • Conduct flavor matching exercises with ingredients

  • Create small dishes experimenting with molecular pairings

• Portfolio / Project: Flavor pairing sheets, experimental recipe notes

Module 4
– Spherification, Gels & Foams

• Duration: 2 weeks

• Topics Covered:

  • Techniques: basic and reverse spherification

  • Gels: agar, alginate, gelatin, carrageenan

  • Emulsions, foams, and air incorporation methods

  • Applications in plating and menu concepts

• Practical Exercises:

  • Create flavored spheres and gel textures

  • Produce stable foams for hot and cold applications

• Portfolio / Project: Recipe portfolio documenting spherification, foams, gels, and plating photos

Module 5
– Thermal Manipulation & Cryogenics

• Duration: 2 weeks

• Topics Covered:

  • Flash freezing, liquid nitrogen handling, ice cream bases

  • Temperature effects on texture and flavor

  • Cryogenic safety and equipment operation

  • Innovative frozen desserts and textural contrast

• Practical Exercises:

  • Liquid nitrogen sorbets or frozen foams

  • Cryo desserts and frozen plating exercises

• Portfolio / Project: Document techniques with photos, safety protocols, and final dishes

Module 6
– Fusion Cuisine Principles

• Duration: 3 weeks

• Topics Covered:

  • Cross-cultural culinary integration

  • Fusion menu development (East meets West, modernist approaches)

  • Balancing traditional flavors with modern techniques

  • Conceptualization of experimental dishes

• Practical Exercises:

  • Develop fusion recipes using multiple cultural influences

  • Conduct taste tests for flavor balance and presentation

• Portfolio / Project: 3–course fusion tasting menu concept with recipe documentation

Module 7
– Food Safety, Hygiene & Lab Setup

• Duration: 1 week

• Topics Covered:

  • Sanitation and chemical safety in molecular kitchens

  • Lab workflow, ingredient handling, and storage

  • HACCP principles for molecular gastronomy

  • Risk management in experimental cooking

• Practical Exercises:

  • Lab setup and hygiene audit

  • Safety checklists for ingredients and equipment

• Portfolio / Project: Safety and hygiene compliance report

Module 8
– Internship & Applied Practice

• Duration: 8 weeks

• Topics Covered:

  • Integration of all previous modules into professional or virtual kitchens

  • Weekly mentor-guided assessments

  • Menu creation, plating, and multi-sensory presentation

  • Portfolio compilation for graduation

• Practical Exercises:

  • Full-scale applied projects in molecular techniques

  • Realistic kitchen workflow simulations

• Portfolio / Project: Complete portfolio including recipes, plating photos, experimental notes, and mentor feedback

Program Structure & Modules

Assessment Structure

Career Outcomes

• Molecular Gastronomy Chef / Fusion Chef

• R&D Culinary Specialist

• Fine-Dining Menu Developer

• Culinary Innovator & Consultant

• Instructor / Trainer in Modernist Techniques

Tuition & Pricing Table (Diploma – 24 Weeks)

International Pricing