BCC

본 과정은 Modern Gastronomy로 세계적으로 유명한 스페인 산세바스찬의 BCC (Basque Culinary Center)에서 2주 동안 4학점을 이수하는 과정임

• 프로그램명 : Modern Culinary Techniques Course
• 교육 내용 : A theoretical and practical training course focused on developing the knowledge on contemporary techniques
• 기간 : 2주 ( 6월말-7월초부터 2주간)
• 경비 : 학비 및 점심 1,300유로(열흘간 교육이며 항공권, 숙박비 등 별도)
• 이수 학점 : 4학점 이수
• 장소 : BCC – Basque Culinary Center, San Sebastian, Spain
• 상세 프로그램

DAY 1 : MONDAY

• Welcome to Basque Culinary Center
• Visit to Basque Culinary Center facilities
• Presentation of the course
• Introduction to Culinary chemistry
• Theory and practice of liquid nitrogen

DAY 2 : TUESDAY

• Theory + Showcooking of Thickeners and gelling agents
• Practice of thickeners and gelling agents

DAY 3 : WEDNESDAY

• Introduction to Avant-garde pintxos
• Nes supports for pintxos
• Showcooking of Avant-garde pintxos
• Pintxo Tasting Tour

DAY 4 : THURSDAY

• Theory + Showcooking foarms, pomas and airs
• Practice foarms, pomas and airs

DAY 5 : FRIDAY

• Fermentations

DAY 6 : MONDAY, JULY 9, 2018

• Gastronomic Trends

DAY 7 : TUESDAY, JULY 10, 2018

• Theory + Showcooking of spheres
• Spherical practice

DAY 8 : WEDNESDAY, JULY 11, 2018

• Gastro Cocktail
• Vacuum techniques

DAY 9 : THURSDAY, JULY 12, 2018

• Creative processes and dish architecture
• Obulato theory and neutral candy
• Theory of maltrodextrin, lactose and silicone molds

DAY 10 : FRIDAY, JULY 13, 2018

• Theory: Mycrio, Mannitol, Trisol and Kaolin