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Basic Cooking Techniques
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Basic Cooking Techniques

Format

100% Online

Schedule

40 hours

Language

Spanish

Duration

10 weeks

Price

€250

Institution

CETT Barcelona School of Tourism, Hospitality and Gastronomy

Basic Cooking Techniques offers a thorough exploration of essential culinary skills through an engaging online format. Spanning 10 weeks, the course covers fundamental food safety, kitchen equipment, and various cooking methods. Learners will gain hands-on experience in applying these techniques. Whether you’re a professional chef aiming to refine your techniques or a cooking enthusiast eager to improve your kitchen prowess, this course provides the practical knowledge needed to excel in gastronomy.

Important Information:

  • Applications open: Anytime
  • Priority deadline: Anytime

If you would like to enroll multiple users or need more information about this course, please contact us!

toa@ie.edu

What you'll learn

Understand the basic principles of food handling and preparation.
Identify key kitchen elements, their functions, and characteristics.
Apply fundamental cooking techniques and preparations.
Master various cooking methods and their specific characteristics.

Course content

Module 1
Seguridad Alimentaria e Higiene
Understand essential food safety practices and regulations.
Learn about personal and kitchen hygiene to prevent contamination.
Discover proper storage techniques to maintain ingredient quality.
Apply methods for cleaning and sanitizing kitchen equipment effectively.
Module 2
erminology, Utensils, and Kitchen Equipment
Familiarize yourself with key kitchen terminology and concepts.
Identify different types of kitchen utensils and their uses.
Learn about essential kitchen equipment and how to maintain it.
Understand the functionality and purpose of various cooking tools.
Module 3
Basic Cutting Techniques
Master fundamental knife skills, including chopping, dicing, and julienning.
Learn different cutting techniques for various ingredients.
Practice safe knife handling and maintenance.
Apply cutting techniques to enhance food presentation and preparation.
Module 4
Basic Stocks and Sautéing
Learn to prepare basic stocks and understand their role in cooking.
Explore the techniques for creating flavorful stocks from scratch.
Discover the principles of sautéing and how to achieve perfect results.
Apply sautéing methods to enhance the flavor and texture of dishes.
Module 5
Types and Methods of Cooking
Explore various cooking methods, including boiling, roasting, and grilling.
Learn the characteristics of different cooking techniques.
Understand how to choose the appropriate method for different ingredients.
Apply cooking techniques to create a range of dishes and recipes.

WHO IS THIS PROGRAM DESIGNED FOR?

This program is designed for both culinary professionals seeking to enhance or refine their skills and cooking enthusiasts who wish to gain confidence in the kitchen. Whether a chef wanting to polish your techniques or a home cook looking to master the basics, this course offers practical, hands-on training in essential cooking methods. It’s perfect for anyone eager to improve their culinary prowess and navigate the kitchen with greater ease and precision.

Meet our instructors

Alberto Martínez Ripa
Alberto Martínez Ripa

Chef and Senior Technician in Catering

Alberto Ripa Martínez is the coordinator and professor of the Professional Chef Diploma at the University of Barcelona’s CETT. With extensive experience in the culinary arts, Alberto brings a wealth of knowledge to his students. His expertise in both practical and theoretical aspects of cooking and his dedication to teaching ensures that learners receive a comprehensive education in food safety, hygiene, and advanced cooking techniques.

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