Training takes place in modern classrooms, which have all the most necessary tools and teaching materials. Mini-groups of chefs are recruited for the course, which allows the teacher to devote more time to each student. You also have the opportunity to attend the course individually, thereby adjusting training to your work schedule. We don’t organize sets in big groups, because the efficiency of studying is lost. The great accent is made on the practical studies, which allows students to apply all their theoretical knowledge.

Training program
The program of the master class in molecular cuisine was compiled by the teachers of the school who have extensive experience in this field. Training is fully compliant with all world standards of molecular cuisine. Throughout the existence of the school, a large number of students have graduated who have been able to get a job in their chosen specialty. The course program includes:

spherification;
thickening;
dehydration;
making flavor combinations;
gelling;
foaming;
dry ice and liquid nitrogen;
serving dishes;

Teachers will always be able to help you in those situations if you have difficulties in training.