Gastronomy and the way it has been perceived by people has changed gradually over the years. Trends in gastronomy goes form mixing physical and chemical elements until returning into the traditional natural cooking elements and methods.

However, in recent years there have been a series of proposals that have dramatically modified the way people appreciate and provide food. Cooking methods, presenting dishes as well as using and processing ingredients turn into a mandatory knowledge.

 That’s why, the demands of the guests and especially cuisine passionate have resulted in great creative and gastronomic artists who involve all the senses, not just the taste. Due to that, gastronomy professionals must be better prepared without losing their personal touch and creativity.

A true cook is an artist with the appropriate skills who uses its imagination to create amazing dishes.

The aim of this subject goes towards the presentation and decoration of dishes, from the correct use and manipulation of ingredients, to the vast options by analyzing the trends to make a dish look amazing using creativity, imagination and developing their own style.

UNIT 1. GASTRONOMIC CORE

Aim: Analyze different techniques and trends in gastronomy

1. Gastronomy history
2. Gastronomy trends
3. The affair between UNESCO and gastronomy

UNIT 2. HANDLING FOOD

Aim: Identify and analyze the different processes and stages for the handling and manipulation of food

2.1 Identify ingredients and utensils

2.2 Mexican ingredients and products

2.3 Cooking techniques

2.4 Cooking methods

UNIT 3. TRENDS IN GASTRONOMY

Aim: Apply tried and true techniques to present a dish

3.1 Concept

3.2 Culinary art

3.3 Decoration techniques

3.4 Trends

UNIT 4. THE ESTHETIC OF THE DISH

Aim: To propose culinary techniques to present a dish

4.1 Proposals