Online Michelin Star Advanced Techniques course

Course Module

If you have completed our Introduction to Professional Chef course or looking to upskill or advanced your cooking, the our Michelin Star Advanced Techniques course is for you. During the course we will provide you with guidance on the correct tools, equipment, skills and techniques necessary to develop your career as a Professional Chef.
Following the successful completion of your on line course you will be certified and have your on-line Diploma from Chef Academy London which is internationally recognised and accredited by the Accreditation Service for International Colleges.
Our course consists of many modules and will cover a variety of Advanced Techniques you will require as a Professional Chef. These modules cover everything from smoking to gelification.
All of our modules will be supported with reference documentation that you will be able to access at any time throughout the duration of the course.

The Programme

Smoking Techniques
Smoking s the process of imparting flavouring, browning, cooking or preserving food by exposing it to smoke created from burning or smouldering material such as wood. In this module we will teach you the basic principles for hot and cold smoking and you will learn about the equipment needed and ingredients best suited for these methods of cooking.

This module focuses on the working principles behind a rotary vacuum evaporator. This is a device that is not only used in chemical laboratories but also in molecular cooking.

Emulsification – Hot & Cold Espuma
In molecular gastronomy, emulsification is when air bubbles are incorporated and stabilised into a liquid mixture creating a foam. In this module we will teach you the basic principles of making hot and cold Espuma.

The culinary process of spherification is a culinary technique that involves creating semi-solid shapes with thin membranes out of liquids. We demonstrate the process of spherification and how this can be applied in cooking.

Turning a substance into a gelatinous form is the culinary process called “gelification”. In this module we demonstrate the process and how this can be applied in cooking.

The process of removing moisture from meat, fish, fruits and vegetables is dehydration. This is one of the oldest methods of food preservation. In this module we demonstrate how dehydration can be applied in cooking.

Liquid Nitrogen
In this module we will show and demonstrate how liquid nitrogen can be used in a professional kitchen environment. We will show you a variety of ingredients and how these can be used and applied in cooking.

Powdering is the transformation of liquids with high fat content into a fine powder which can be used not only to enhance flavour of a dish but also the appearance and texture. We will demonstrate the process of “powdering” and show you how these can be applied in a professional kitchen.

The process for preventing foods such as potatoes or apples from turning brown is called anti-oxidation. Using Ascorbic acid we demonstrate the process of anti-oxidation as a culinary technique.

It’s time to get creative
In this module we ask you to use your skills, creativity and know-how based upon the course you have completed. We ask you to come up with dishes of your own for you to showcase and tell us why you have chosen them and the ingredients and techniques you have used.

Online Michelin Star Advanced Techniques Course

Fully supported.
Culinary reference document provided.
10% discount if both courses purchased together.

Read our F.A.Q.

How long do I have to complete the course?
You can take as long as you need. We want you to learn at your own pace. We would expect though the course to be completed within 12 months of purchase.
1 Hawkes Close, Oxford, OX3 8GF
(+44) -0- 208 087 2501

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