Format: Hybrid (Online + Practical Labs & Molecular Workshops)
Level: Advanced Chefs, Molecular Gastronomy R&D Chefs, Culinary Innovators
Duration: 6 months | 24 weeks | ~144 hours
Weekly Load: 4–6 hours
Certification: Certified Molecular Cuisine Professional (CMCP)
By the end of this program, participants will be able to:
• Understand the science behind modernist and molecular cooking
• Apply molecular gastronomy techniques in professional kitchen contexts
• Experiment with textures, flavors, aromas, and plating at a molecular level
• Create signature dishes using foams, gels, emulsions, and spherification
• Conduct R&D projects for molecular cuisine concepts
• Implement kitchen safety, standardization, and documentation using WRID
• Present innovative tasting menus with a multi-sensory approach
| # | Module | Duration | Key Topics |
|---|---|---|---|
| 1 | Foundations of Molecular Cuisine | 3 weeks | History, Hervé This, Ferran Adrià, science of flavor & texture, kitchen safety |
| 2 | Hydrocolloids & Gelling Agents | 3 weeks | Agar, Gelatin, Carrageenan, Xanthan, gelation techniques, texture manipulation |
| 3 | Foams, Emulsions & Airs | 3 weeks | Lecithin, ISI siphon, thermal-resistant foams, emulsification techniques |
| 4 | Spherification & Encapsulation | 3 weeks | Direct & reverse spherification, alginates, calcium control, liquid pearls |
| 5 | Sous-vide & Low Temperature Cooking | 3 weeks | Protein denaturation, fat rendering, temperature precision |
| 6 | Cryogenic Techniques & Drying | 2 weeks | Liquid nitrogen, dry ice, dehydration, textural transformation |
| 7 | Aroma Engineering & Multi-Sensory Plating | 2 weeks | Flavor pairing, volatile compounds, narrative plate design |
| 8 | R&D Lab & Signature Molecular Menu | 5 weeks | Prototype creation, capstone menu, WRID documentation, sensory testing |
Reverse spherified fruit pearls
Nitrogen-frozen foams & textures
Sous-vide protein with enzymatic tenderization
Textured sauces & emulsions
Multi-sensory plate presentations
WRID documentation of recipes and lab procedures
| Component | Weight |
|---|---|
| Weekly practical exercises & tasting logs | 20% |
| Mid-term molecular gastronomy quiz | 20% |
| Lab Projects (3 experimental molecular dishes) | 30% |
| Final Capstone: Molecular tasting menu + R&D report | 30% |
Capstone Deliverables:
✅ Molecular cuisine logbook & WRID documentation
✅ Sensory evaluation sheets
✅ Signature 3–5 course molecular menu
✅ Visual and video documentation of lab creations
Sous-vide system & immersion circulator
ISI siphon & carbonation kit
Precision scales, pH meter, and thermometers
Cryogenic tools (liquid nitrogen & dry ice, optional for hybrid labs)
Molecular gastronomy kits & plating tools
Sensory evaluation & tasting kits
Molecular R&D Chef
Modernist Tasting Menu Chef
Culinary Innovation Consultant
Executive Chef – Molecular Cuisine
Culinary Educator – Molecular Techniques
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS modules + PDFs + quizzes | $450 |
| Guided | Live labs + peer review + R&D support | $1,250 |
| Premium | 1-on-1 mentorship + lab certification + capstone | $3,200 |
Regional adjustments (UAE / EU) applicable
Molecular cuisine lab workbook & templates
Sensory evaluation sheets & flavor logs
WRID recipe & lab documentation
Access to international molecular gastronomy network
Capstone tasting menu project guide
“Elements & Illusions” — 5-Course Molecular Menu
Nitro-frozen citrus foam aperitif
Reverse spherified tomato essence
Umami cloud egg with truffle gel
Sous-vide beef with enzymatic butter & smoke dome
Molecular dessert with multi-sensory presentation
Title: Essentials of Molecular Cuisine
Duration: 8 weeks | ~32 hours
Delivery: Online + optional 1-day hybrid lab
| Mode | Price |
|---|---|
| Online Guided | $350 |
| Hybrid (1-day lab) | $750 |
| Premium | $1,500 |
Modules:
Introduction to molecular cuisine & kitchen safety
Hydrocolloids & texture manipulation
Foams, emulsions & spherification basics
Sous-vide & cryogenic demos (hybrid only)
Multi-sensory plating & flavor pairing
Final project: create 1 signature molecular dish
Badge: Molecular Cuisine Micro-Specialist
Lab workbook & recipe templates
Sensory evaluation & flavor documentation sheets
Capstone molecular menu & WRID records
Digital portfolio with photos/videos
