Molecular Gastronomy

Course Code

CULN 257

Academic Year

2016-2017

In this course, students learn to apply the skills and techniques for molecular gastronomy preparation and cooking. The course examines advanced preparation and cooking methods that reflect the equipment, ingredients and techniques associated with this style of cuisine. Students learn and discover the proper use of ingredients and equipment for gelification, spherification and emulsification; carbonation and aeration techniques, rapid compression, marination and freezing techniques, safe handling and scaling of liquid nitrogen and molecular gastronomy ingredients, and understand deconstructed dishes and how to create traditional dishes into modern versions of the same.