Savory Finger Food
A new perspective on the world of gourmet tapas, finger foods, and small bites, these dishes stand out as haute cuisine that’s casual.
Chef at Mont Bar, 1 Sol Repsol
The world of modern tapas, loaded with flavor and full of technique
Small plates are a very important element in today’s gastronomy, especially in restaurants with tasting menus.
They offer opportunities for exploration through their ingredients and through the ways they are consumed.
The world of tapas and savory finger foods is as vast as the cuisine of each country is varied.
They are an opportunity to taste local gastronomy and understand traditions in small bites.
By the end of this online course you will be able to:
- prepare elegant and refined tapas
- be inspired by classic recipes and turn them into small bites
- make each small bite an explosion of taste
- play with textures, finishes, and plating to transform them into a gastronomic experience.
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Course Syllabus
Course Content
Chapter 2 - Finger food and snacks within a restaurant context
Chapter 3 - Ceviche Snack
Chapter 4 - Chicken Skin and Squid Canapé
Chapter 5 - Cockle Soufflé
Chapter 6 - Beetroot flower with caviar
Chapter 7 - Carbonara Reinterpreted with Sea Cucumbers
Chapter 8 - Shiso Leaf Tempura with Red Prawns and Tosazu
Chapter 9 - Razor Clam a la Donostiarra
Chapter 10 - Coca Bread with Tomato Butter
Chapter 11 - Tomato Salad, Anchovies and Oloroso Consomé
Chapter 12 - Pizza with Smoked Sardine and Tomato
Chapter 13 - Mackerel with Tomato Ponzu
Before you go
Recipes based on Mediterranean inspiration and prepared with modern techniques
What you'll learn
This online course covers a large range of techniques to provide you with complete knowledge on the topic. Each recipe is an elaborate process intended to achieve exquisite results.
You will learn how to work with different textures and ingredients: crunchy, fried, filo dough, etc.
You will also learn how to use avant-garde ingredients such as alginate, agar-agar, inulin, and methyl.
In addition to textures, you will be able to create fat-free vegan butters, spherifications, and gelatins.
You will explore each ingredient’s potential with creations you may have never imagined, for example, fake “spaghetti” made from royal sea cucumber, or a spreadable sourdough cream.
One of the star ingredients in this course is the tomato. You will learn how to use it in different ways; you will create several dishes based on this fundamental ingredient.
Who is it for?
This course is aimed at all chefs who seek to reach their diners through small signature plates, which represent a solid concept and demonstrate both tradition and evolution.
What you’ll need
- Turmix
- Coin Mold
- Thermomix
- Oven
- Blowtorch
- Siphon with injection nozzle
- Pastry sleeves
- Pastry cutter
- Silica gel
- KitchenAid or stand mixer
*Equipment recommended for some recipes (though not essential for the course)
Course recipes
In this course you will learn
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Meet your Instructor
Chef at Mont Bar, 1 Sol Repsol
This hyper-creative chef evolves the concepts of Spanish tapas and small plates.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
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TOP CLASS
I really , really enjoyed this class well done!!!