Modern Cuisine


The module will explore the various properties of modern cuisne ingredients used for thickening, gellification, emulsification and formation of foams and molecular cooking techniques. These subjects will be investigated both theoretically and practically. In this module the student will learn the importance of balance, flavour, textures and colour in composition and plate design. Emphasis will also be placed on food waste, allergens, sourcing, uses and nutritional aspects of key ingredients and the most up to date technical trends in today's kitchens.

Learning Outcomes

  1. Explain the concept of molecular (gastronomic) cuisine

  2. Identify the ingredients and processes of molecular cuisine.

  3. Apply the techniques of molecular cuisine to a variety of commodities.

  4. Implement current plate design practices

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