Basic Molecular Gastronomy Cookery



  • HK$10,200
  • (Included portable equipment and ingredients worth HK$3500 for individual, but not include big pot & pan; induction cooker; vacuum packing machine / sous vide machine / circulator)


Lesson 1
  • Inverse espherification, liquid green olive (or Bo Innovation molecular Xia lon Bao)
  • Direct espherification, mango caviar
  • Fake mango egg
Lesson 2
  • Gellan gum, ham noodles
  • Mozzarella balloon
  • Isomalt, play with sugar
Lesson 3
  • Chocolate snow
  • Strawberry mousse foam
  • Strawberries with cream
Lesson 4
  • Sparkling grapes
  • Frizzy foie and cotton candy
  • Scented oils
  • Cream brulee foam
Lesson 5
  • CRYO: Using dry ice and liquid nitrogen
Lesson 6
  • 63 degree egg
  • Sous vide salmon
  • Sous vide chicken breast
  • Osmotic orange with vinegar

Course Arrangement: 3 hours per lesson, total 6 lessons.

Medium of Instruction: English

Maximum no: 16

Instructor: Francisco Pazos

Notice: Make-up classes are allowed but subject to prior approval, validity of proof of absence and availibility.
Make-up classes do not count as attendances.


  • "Attendance Certificate in Basic Molecular Gastronomy Cookery" - (Attendance: 75% or above)  Award will be issued within 3 months.


01. Experience in cookery - proof of working / work in the commercial kitchen.
02. had attended one of our cookery course, for example, STAR1T - Starter and Main Course.
03. Basic understanding of English (non English speaker is also considered with a declaration letter that he/she will only receive English Instruction. School is not obligatory to ensure the learning outcome met due to English Proficiency)
04. There is no age restriction.

Contact Us

Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612/2156 0610

FAX: 3747 7844
Copyright © 2018 Hong Kong Culinary Academy.