Who is this course for?

The Molecular Gastronomy Course is intended for people with an interest in the science of food such as:

·         Chefs, Caterers

·         Culinary teachers and students

·         Students in non-scientific curriculum

·         R&D preparators of the food industry

·         Quality managers of the food industry

Course Sructure

This course will offer:

Practical learning in a working kitchen environment.  Practical demonstrations, theory and hands-on practical participation, working with recipes and ingredients provided.


In order to complete this qualification, learners are required to:

  • Be a minimum of 18 years of age.
  • Have at least 6-month culinary experience or a recognised culinary diploma

Additional courses to add

It is a requirement by the MCA for all food handlers on-board yachts to hold at least a food hygiene/food safety level 2 certification. We offer both: 

* Food Safety in Catering Level 2 

* Food Safety in Catering Level 3

The Course

Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food.

It is the study of molecules as they relate to the chemical and physical processes of cooking.

By discovering the food science behind cooking, molecular gastronomy is able to explain which ingredients and techniques are optimal in the creation of stunning plated dishes with interesting culinary ‘experiments’.

Course Syllabus


·         Basic overview of molecular gastronomy.

·         Introduction to molecular ingredients, their properties and uses.

·         Practical demonstrations on:  Gels, Emulsions, Foams, Spheriphication, Smoking, Glueing, Sous Vide, Deconstruction and Corals, tuilles and other plating elements.

How to on – basic molecular practical recipes

·       Making recipes – individual practical

·        Combining various recipes elements on a plate

Plating and presentation of elements.

Course Duration

The course duration is two days, consisting of GLH (guided Learning Hours) and TQT (Total Quality Time).

TQT is an estimate of the total amount of time, measured in hours, that a learner would reasonably need to be able to show the level of achievement necessary for the award of a qualification. It is made up of GLH and private study time. GLH include all tutor-supervised learning and supervised assessments.


Learning Outcomes

  1. Theoretical understanding of molecular gastronomy ingredients and processes
  2. Practical recipe application of molecular gastronomy
  3. Practical plating and presentation of a complete meal with molecular elements


The investment for this course is R3 299.