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Cooking Fundamentals: 8-week culinary bootcamp

Course Description

Welcome to Cooking Fundamentals: an 8-week culinary bootcamp, your gateway to discovering and honing your cooking skills. This intensive program is designed with beginners in mind and provides a hands-on approach to learning across a wide range of culinary fields. From learning practical cooking techniques to gaining insights into food and beverage cost control, event planning, and etiquette, our bootcamp is set to transform your curiosity about cooking into real-world skills. Engage in detailed workshops that introduce the fascinating worlds of wine and spirits, bread baking, and pastry basics, establishing a comprehensive foundation for your culinary exploration.

Our curriculum ensures an immersive experience, with full days dedicated to cooking, along with practical, hands-on days each for bread baking and practical pastry techniques. We aim not just to improve your cooking skills but also to enhance your presentation capabilities through food plating and basic food photography workshops. Whether you aspire to be a professional chef or wish to refine your cooking at home, our bootcamp provides the essential tools, knowledge, and confidence to start your culinary journey. Step into our kitchen for an adventure where creativity meets flavor, fostering a space where passion is transformed into art.

Course available dates

April

2025

From April 13th to June 7th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • 5Understand Basic Cooking Techniques: Learn essential cooking methods including boiling, sautéing, frying, roasting, and grilling.
  • 5Knife Skills: Acquire proficiency in knife handling, chopping, slicing, and dicing various types of food.
  • 5Ingredient Identification: Familiarize with a wide range of ingredients, their flavors, and uses in cooking.
  • 5Kitchen Safety: Master the principles of kitchen safety and hygiene to prevent accidents and ensure food safety.
  • 5Menu Planning: Develop the ability to plan balanced and nutritious meals.
  • 5Food and Beverage Cost Control: Gain insights into effectively managing costs related to food and beverage operations.
  • 5Event Planning and Etiquette: Learn the basics of organizing culinary events and the etiquette associated with them.
  • 5Wine and Spirits Introduction: Explore the basics of wine and spirits, including pairing with food.
  • 5Bread Baking: Understand the fundamentals of bread making, including dough preparation and baking techniques.
  • 5Basic Pastry Skills: Learn basic pastry techniques, including the preparation of simple pastries and desserts.
  • 5Food Plating: Acquire skills in presenting dishes in an aesthetically pleasing manner.
  • 5Basic Food Photography: Learn the basics of food photography to capture culinary creations effectively.
  • 5Recipe Development: Develop the ability to create original recipes based on learned techniques and ingredients.
  • 5Understanding Flavors and Seasonings: Explore how to balance and enhance flavors using seasonings and spices.
  • 5Food Preservation Techniques: Learn basic food preservation methods, including canning, freezing, and fermenting.
  • 5Nutritional Cooking: Understand how to prepare dishes that are both delicious and nutritionally balanced.
  • 5International Cuisine: Gain exposure to a variety of international cuisines and cooking styles.
  • 5Cooking for Dietary Restrictions: Learn how to adapt recipes to meet vegetarian, vegan, gluten-free, and other dietary needs.
  • 5Sustainable Cooking Practices: Explore ways to cook in an environmentally sustainable manner.
  • 5Teamwork and Collaboration: Develop teamwork skills through group cooking exercises and projects.
  • 5Time Management in the Kitchen: Learn how to efficiently manage time when preparing multiple dishes.
  • 5Sensory Evaluation of Food: Understand how to use taste, smell, and visual cues to evaluate the quality of dishes.
  • 5Culinary Math Fundamentals: Acquire basic math skills necessary for recipe adjustments and cost calculations.
  • 5Food Service Operations: Get a basic understanding of the operations involved in running a food service establishment.
  • 5Building a Culinary Portfolio: Start building a portfolio of recipes and photographs that showcase individual culinary skills and creativity.

Menu composition and design

The cooking component is the cornerstone of the “Cooking Fundamentals: an 8-week culinary bootcamp,” where participants dedicate the majority of their time. Emphasizing hands-on learning, this section is designed to provide students with practical experience, complemented by chef demonstrations to showcase various techniques. This crucial part of the course is segmented into five distinct areas:

  • Basic Cooking: This foundational segment is designed to introduce students to the essentials of culinary practice. From understanding different cooking methods like steaming, poaching, and braising to learning the correct use of kitchen tools and appliances, participants will gain a solid grounding in the basics. Safety, hygiene, and the importance of ingredient selection are also emphasized to ensure a comprehensiveunderstanding of kitchen fundamentals.
  • Advanced Cooking Techniques: Upon understanding the basics, students advance to more complex culinary skills and techniques. This includes precision cooking, sous-vide, and the introduction of more technical gastronomy concepts. Participants are encouraged to experiment with textures, flavors, and ingredients, pushing the boundaries of traditional cooking to create innovative dishes.
  • Regional European Cuisines: Delving into the diverse culinary landscapes of Europe, this section explores the signature dishes, cooking styles, and ingredient profiles from various countries and regions. Students will embark on a gastronomic tour, preparing and tasting dishes from Mediterranean coasts, the hearty regional cuisines of Italy, the refined flavors of French cooking, and beyond. This exploration not only broadens culinary knowledge but also instills an appreciation for cultural diversity in food.
  • Food Plating: Recognizing that the visual presentation of dishes is as important as taste, this module focuses on the techniques and principles of food plating. Students learn about color, balance, texture, and composition to create visually stunning dishes. Through practical exercises, they refine their ability to present food appealingly and professionally, enhancing the overall dining experience.
  • Food Photography: In this digital age, the ability to capture and share culinary creations through photography has become an essential skill for any chef. This part of the course covers the basics of food photography, including lighting, composition, and styling, enabling students to effectively photograph their dishes. Whether for a professional portfolio, a blog, or social media, students will learn how to showcase their creations in the best light.

Bread baking

The bread-baking module serves as a comprehensive introduction to the art and science of baking bread. While it’s designed as an introductory course compared to our more advanced Artisan European Bread course, it fully encompasses the essential concepts, ingredients, and techniques necessary for beginners. This module is structured to ensure students grasp the foundational aspects of bread baking, enabling them to bake simple yet delicious bread that can enhance any menu.

Throughout this segment, participants will learn about the different types of flour, yeast, and other ingredients that are fundamental to bread baking. They will be introduced to various kneading, proofing, and baking techniques, essential for creating the perfect loaf. The course aims to instill a basic understanding of how ingredients interact and how changes in the baking process can affect the final product. By the end of this module, students will have the confidence and skills to bake basic bread, enriching their repertoire and complementing their broader culinary skills developed during the bootcamp.

Pastry

While the pastry module offers a solid introduction to the world of pastry arts, it is designed as a stepping stone compared to our comprehensive Artisan Pastry course. This introductory module covers the fundamental techniques, ingredients, and recipes essential for crafting basic sweet and savory pastries and desserts, providing students with a broad understanding and skill set that can be applied immediately in the kitchen. This introductory module focuses on building foundational knowledge that enables students to produce simple pastries, laying the groundwork for more intricate and sophisticated desserts.

Food and beverage cost control

The Food and Beverage Cost Control module is a crucial component designed to equip students with the foundational skills necessary for effective cost management in the culinary and hospitality industries. This segment is carefully structured into two theory lessons and two practical lessons, offering a balanced approach to understanding and applying cost control principles.

Event Planning and etiquette

The Event Planning and Etiquette module is designed to equip students with the essential principles of organizing and managing culinary events, as well as understanding the nuances of dining etiquette. This segment encompasses both theoretical and practical lessons, offering a comprehensive overview of event planning strategies, from concept development to execution, along with the etiquette required for hosting and participating in these events.

The module is structured to ensure that students not only understand the theory behind successful event planning and the importance of etiquette in the culinary world but also have ample opportunities to apply these principles in real-world settings. Throughout the course, students will engage in activities that challenge them to put their event planning and etiquette knowledge into action, making it an ongoing aspect of their training.

This continuous application of event planning and etiquette principles ensures that by the end of the bootcamp, students are well-versed in the art of creating memorable culinary experiences for their guests. They will learn how to manage logistics, design menus that cater to diverse preferences, and conduct themselves with professionalism and grace in any dining setting. This ongoing practice not only reinforces their learning but also prepares them to confidently organize and host events, whether in a professional setting or personal gatherings, with elegance and efficiency.

Wine and spirits

The Wine and Spirits module spans two focused days but extends its influence across the entire course for a comprehensive understanding. This segment introduces the basics of wine and spirits, covering varieties, production, and pairing principles. Beyond these days, wine and spirit education is seamlessly integrated into various aspects of the curriculum, ensuring students apply their knowledge throughout their culinary journey. As students progress through cooking, baking, and event planning modules, they will continuously apply and expand upon their wine and spirit knowledge. This approach ensures that by the end of the bootcamp, participants not only understand the theory behind wine and spirit selection but also possess the practical skills to incorporate these beverages into menus and events, enhancing the overall dining experience with confidence and sophistication.

Who is this course for?

This comprehensive 8-week culinary bootcamp is meticulously designed for aspiring cooks and culinary enthusiasts eager to delve into the world of gastronomy. Whether you are a complete novice with a newfound passion for cooking or someone with basic skills aiming to refine and expand your culinary repertoire, this course offers the perfect setting to embark on your journey. Ideal for individuals looking to transition into a culinary career, enhance their skill set for personal enrichment, or those contemplating the idea of opening their own food related business, it provides a solid foundation in essential cooking techniques, kitchen management, and culinary arts.

Participants seeking to understand the nuances of food preparation, from the basics of knife skills to the art of menu planning and food plating, will find this bootcamp immensely beneficial. It is also tailored for those interested in exploring the creative and scientific aspects of cooking, including baking, pastry making, and the pairing of food with wine and spirits. If you are enthusiastic about learning in a dynamic, hands-on environment where you will cook, bake, and engage with like-minded peers under the guidance of experienced instructors, this culinary bootcamp is for you. Engage in this culinary adventure to transform your cooking from ordinary to extraordinary.

Course duration & itinerary

The Cooking Fundamentals: an 8-week culinary bootcamp is an intensive course spanning 56 days, with a structure designed to immerse participants fully in the culinary arts. Scheduled from Monday to Friday each week, this program allows students to enjoy their weekends free, offering a balanced approach to intense learning and personal time. Daily classes kick off at 09:00 AM and run until 5:00 PM, including a one-hour lunch break that often serves as an extension of the day’s learning experience, where meals prepared may form part of the lesson. Additionally, dinner sessions are planned for 7:00 PM, with selected dinners integrated into the curriculum, providing further opportunities to apply and expand upon the day’s lessons.

Week 1 - Introduction to basics

Arrival day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle.

Introduction to basics

Morning: Orientation; kitchen safety and hygiene.

Afternoon: Introduction to knife skills, including holding, sharpening, and various cuts.

Introduction to ingredients

Morning: Seasoning and flavoring fundamentals, including the use of herbs and spices.

Afternoon: Selection, storage, and basic preparation of vegetables.

Vegetables and stocks

Morning: Vegetable cutting techniques and practice.

Afternoon: Basics of stock making: chicken, beef, and vegetable stocks.

Sauces and soups

Morning: Foundations of sauces: the five mother sauces and their derivatives.

Afternoon: Technique for soup making, including clear and cream-based soups.

Vegetables and starches

Morning: Various methods for cooking vegetables: blanching, roasting, steaming, sautéing.

Afternoon: Cooking starches: Techniques for perfect rice, potatoes, and pasta.

Free day

Week 2 - Introduction to Animal Proteins

Free day

Red meats

Morning: Types, cuts, and selection of meat.

Afternoon: Meat cooking techniques: roasting, grilling, braising, and stewing.

Poultry

Morning: Poultry fundamentals: breaking down a chicken, identifying parts.

Afternoon: Poultry cooking methods: grilling, poaching, and baking.

Fish & seafood

Morning: Fish and seafood preparation: cleaning, filleting, and shelling.

Afternoon: Cooking techniques for fish and seafood: frying, grilling, baking.

Eggs & dairy

Morning: Working with eggs: boiling, poaching, scrambling, and making omelets.

Afternoon: Introduction to dairy in cooking: making simple cheese, butter, and yogurt.

Examination day #1

Morning: Theory Quiz #1

Afternoon: Cooking challenge #1. Focusing on proteins and vegetables. Creating dishes by combining cooking techniques.

Free days

Week 3 - Advanced cooking techniques. F&B Cost control & Event Planning

Free day

Advanced cooking techniques

Morning: Advanced vegetable techniques: confit, caramelization, and pickling.

Afternoon: Introduction to fermentation: making pickles, sauerkraut, and kimchi.

Theory day #1

Morning: Introduction to Food and Beverage Cost Control. Overview of Food and Beverage Cost Control.

Afternoon: Introduction to Event Planning. Foundations of event planning.

Advanced cooking techniques

Morning: Emulsions and foams: making mayonnaise, hollandaise, and mousse.

Afternoon: Pressure cooking: how to use and recipes suited for pressure cooking.

Theory day #2

Morning: Food and Beverage Cost Control Purchasing and Inventory Management.

Afternoon: Event Planning Event Logistics. Working with Vendors and Suppliers.

Advanced cooking techniques

Morning: Low-temperature roasting and cooking: techniques for tender results.

Afternoon: Sous-vide cooking: principles and practice.

Free day

Week 4 - Advanced cooking techniques. F&B Cost control & Event Planning

Free day

Advanced cooking techniques

Morning: Smoking and curing meats: basic techniques.

Afternoon: Global cooking methods: stir-frying, steaming (Asian cuisines).

Theory day #3

Morning: Food and Beverage Cost Control. Menu Engineering and Pricing Strategies.

Afternoon: Event Planning. Event Etiquette and Protocol. Fundamentals of Event Etiquette

Wine fundamentals and tasting techniques

Morning: Introduction to Wine.

Afternoon: Wine Varietals, Pairing, and Beyond.

Theory day #4

Morning: Foundations of sauces: the five mother sauces and their derivatives.

Afternoon: Event Planning. Event Etiquette and Protocol. Protocol for Formal Events

Examination day #2

Morning: Theory Quiz #2

Afternoon: Cooking challenge #2. Advanced cooking techniques challenge.

Free day

Week 5 - Regional European cuisines. Bread

Free day

Italian cuisine

Introduction to Italian Cuisine. Italian cooking: pasta and risotto basics. Hands-on Cooking and Wine Pairing.

French cuisine

Fundamentals of French Cooking. Hands-on Cooking and Wine Pairing.

Spanish cuisine

Introduction to Spanish Cuisine. Cooking Paella and preparing Tapas. Hands-on Cooking and Wine Pairing.

Greek cuisine

Introduction to Greek Cuisine. Hands-on Cooking and Olive Oil Tasting.

Examination day #2

Morning: The Basics of Bread.

Afternoon: Direct Bread Projects.

Free day

Week 6 - Bread. Cultural travel

Free day

Artisan Sourdough and Pre-ferments

Sourdough Starters and Pre-ferments.

Core bread baking

Morning: Dough shaping techniques.

Afternoon: Rich doughs.

Whole Grains and Specialty Breads

Morning: Working with Whole Grain.

Afternoon: Specialty Breads.

Examination day #3

Morning: Theory Quiz #3

Afternoon: Cooking challenge #3. Regional cuisines cooking and bread challenge.

Valencia visit

Early morning departure to Valencia. Mercat Central Visit. Arts and sciences museums visit.

Free day

Week 7 - Basic pastry. Specialized workshops

Free day

Introduction to Pastry Basics

Morning: Pastry Fundamentals.

Afternoon: Sweet and Savory Applications of Shortcrust Pastry.

Cake Baking and Decorating

Morning: Cake Baking Fundamentals.

Afternoon: Cake Decorating and Final Presentations.

Puff Pastry, Choux Pastry, and Cookies

Morning: Laminated Dough and Puff Pastry.

Afternoon: Choux Pastry and Cookie Basics.

The Art of Plating and Food Photography

Morning: The Art of Plating.

Afternoon: Introduction to Food Photography.

Spirits & cocktail making

Morning: Introduction to Spirits.

Afternoon: Cocktail Making Techniques and Practice.

Valencia visit

Early morning departure to Valencia. Mercat Central Visit. Arts and sciences museums visit.

Week 8 - Advanced Cooking Techniques. Final examination

Free day

Advanced Cooking Techniques

Morning: Advanced Sous-vide Cooking.

Afternoon: Modernist Techniques in Cooking.

Advanced Cooking Techniques

Morning: Advanced Techniques in Precision Cooking.

Afternoon: Complex Sauces and Emulsions.

Final examination

Morning: Final Quiz.

Afternoon: Final cooking challenge.

Final examination

Final cooking challenge.

Farewell day

Morning: Final Q&A session

Afternoon: Certificate ceremony & celebration.

Departure day

Course price

All-inclusive price

€12,750.00

The enrollment fee for the Cooking Fundamentals: an 8-week culinary bootcamp is set at €12,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered, ensuring that students enjoy high-quality cuisine during both weekdays and weekends. Additionally, the fee includes all necessary coursework materials, professional kitchen uniforms, and a professional knife set complete with a protective roll, essential for any aspiring chef. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniforms: 3 chef jackets, 3 aprons, and one hat.
  • NProfessional kitchen knives and knife roll.
  • NAll coursework materials.
  • NAccess to the School’s online community.

The all-inclusive price of €12,750 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are selected by our resident sommelier

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€9,250.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €9,250. This option includes the full educational experience of the bootcamp—comprehensive workshops, practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniforms: 3 chef jackets, 3 aprons, and one hat.
  • NProfessional kitchen knives and knife roll.
  • NAll coursework materials.
  • NAccess to the School’s online community.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions

What is included in the "Cooking Fundamentals: an 8-week culinary bootcamp"?
The bootcamp includes hands-on cooking classes, bread baking, pastry making, food and beverage cost control, event planning and etiquette workshops, wine and spirits education, all coursework materials, kitchen uniforms, a professional knife set, luxury accommodations in Altea, all meals, and transport from/to Alicante airport or train station.
Who should enroll in the culinary bootcamp?
This course is ideal for beginners, aspiring chefs, and food enthusiasts who wish to deepen their culinary skills, understand the basics of event planning, wine and spirits, and enjoy an immersive learning experience.
How much does the 8-week culinary bootcamp cost?
The all-inclusive modality is priced at €12,750, covering full boarding and all course materials. A course-only option is available for €9,250, ideal for students arranging their accommodations and meals.
Are there any prerequisites for joining the culinary bootcamp?
No prior culinary experience is required, making this bootcamp perfect for beginners and those looking to build a strong foundation in culinary arts.
What certifications will I receive upon completing the course?
Participants will receive a certificate of completion, demonstrating their acquired skills in cooking, baking, pastry, and more.
Is accommodation included in the course fee?
Yes, for the all-inclusive modality, participants will stay in a luxury boutique hotel in Altea, with meals provided. For the course-only option, accommodations and meals are to be arranged by the student.
Can I enroll in just specific modules of the course?
The course is designed as a comprehensive program, and we encourage full participation to gain the maximum benefit from the diverse culinary curriculum.
What makes this culinary bootcamp unique?
Our bootcamp stands out due to its hands-on approach, luxury accommodations, comprehensive curriculum including wine and spirits education, and the beautiful setting in Altea, providing an unmatched learning experience.
How can I apply for the "Cooking Fundamentals: an 8-week culinary bootcamp"?
Prospective students can apply through our website by filling out an application form, later they will fill out a questionnaire that helps us understand interests and goals. Following the initial application, candidates will be subject to an interview process to ensure the program is a good fit for their aspirations and to provide a personalized learning experience.
What are the meal arrangements during the course?
All meals are provided during weekdays, with dinners at 19:00 hours often being part of the day’s lessons. For the all-inclusive option, weekend meals are also included, ensuring a fully immersive culinary experience.