Format: Hybrid (Online + Practical Workshops)
Level: Culinary Professionals, Sous Chefs, R&D Chefs, Pastry Chefs
Duration: 6 months | 24 weeks | ~160 hours
Weekly Load: 4–6 hours
Certification: Certified Advanced Cooking Techniques Specialist (CACTS)
By the end of this program, participants will be able to:
Master advanced culinary techniques across multiple cuisines and cooking methods
Apply precision cooking, modernist techniques, and innovative flavor development
Integrate nutrition, texture, and presentation principles into high-level dishes
Experiment with molecular gastronomy, sous-vide, fermentation, and other advanced methods
Optimize kitchen workflow and efficiency while maintaining quality
Document recipes and techniques in a professional, reproducible format (WRID method)
Develop and execute tasting menus showcasing technical skill and creativity
| # | Module | Duration | Key Topics |
|---|---|---|---|
| 1 | Foundations of Advanced Culinary Techniques | 2 weeks | Knife skills refinement, mise en place optimization, temperature control |
| 2 | Precision Cooking & Sous-Vide | 4 weeks | Vacuum cooking, low-temp proteins, precise vegetable cooking |
| 3 | Modernist & Molecular Gastronomy | 3 weeks | Spherification, gels, foams, emulsions, liquid nitrogen |
| 4 | Fermentation & Functional Ingredients | 4 weeks | Controlled fermentation, probiotic applications, flavor building |
| 5 | Advanced Sauces, Stocks & Reduction Techniques | 3 weeks | Emulsions, glazes, enriched stocks, modern plating sauces |
| 6 | Baking & Pastry Innovations | 3 weeks | Laminated dough, tempering, sugar artistry, alternative flours |
| 7 | Plating & Sensory Optimization | 2 weeks | Texture contrast, flavor layering, visual design principles |
| 8 | Applied Lab & Capstone Project | 3 weeks | Full tasting menu execution, technical mastery, recipe documentation |
Sous-vide cooking and precision temperature control
Modernist cuisine techniques (foams, gels, spheres)
Advanced fermentation: miso, kimchi, kombucha, yogurt
Pastry and chocolate tempering, sugar work, plating artistry
Recipe standardization, portion control, and WRID documentation
Flavor pairing, aroma enhancement, and texture optimization
| Component | Weight |
|---|---|
| Weekly practical assignments & technique demos | 20% |
| Mid-term culinary techniques quiz | 20% |
| Applied Lab: 3 advanced cooking projects | 30% |
| Final Project: Multi-course tasting menu + recipe documentation | 30% |
Capstone Deliverables:
Standardized recipes & technique sheets (WRID format)
Multi-course tasting menu design
Sensory evaluation & feedback reports
Technical mastery documentation
Sous-vide devices, precision thermometers
Modernist tools: siphons, gels, molds, liquid nitrogen kits
Professional knives & cutting boards
Baking & pastry equipment: mixers, ovens, chocolate tempering tools
Documentation tools (WRID recipe sheets, spreadsheets)
Executive or Sous Chef
Culinary R&D Specialist
Pastry & Modernist Cuisine Chef
Menu Developer & Tasting Experience Designer
Culinary Educator & Workshop Facilitator
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS modules + PDFs + quizzes | $420 |
| Guided | Live workshops + peer review + feedback | $1,200 |
| Premium | 1-on-1 mentorship + lab & capstone support | $3,000 |
Prices adjustable for UAE/EU/Asia regions
Advanced cooking technique templates & guides
Modernist & fermentation recipe library
Plating & sensory optimization guides
Access to international culinary R&D & professional chef community
Capstone tasting menu execution guide
“Technical Mastery Degustation” — 5-Course Menu
Sous-vide vegetable amuse-bouche with foam
Spherified seafood ceviche
Fermented plant-based main with texture contrasts
Precision-cooked protein with advanced sauce reduction
Modernist dessert: layered mousse, sugar art, and aerated garnish
Title: Advanced Cooking Techniques Essentials
Duration: 8 weeks | ~36 hours
Delivery: Online + optional hybrid lab
| Mode | Price |
|---|---|
| Online Guided | $330 |
| Hybrid (1-day lab) | $700 |
| Premium | $1,400 |
Modules:
Core precision cooking methods
Intro to molecular gastronomy & modernist techniques
Fermentation & functional ingredient applications
Quick plating & presentation exercises
Mini capstone project: 1–2 advanced dishes
Badge: Advanced Cooking Techniques Micro-Specialist
Culinary lab workbook
Recipe & technique R&D sheets
Sensory evaluation & technical mastery reports
Digital portfolio
Capstone tasting menu documentation
