Sous Vide for Modern Traditional Cuisine
Erasmus+ Blended Intensive Programme hosted by Varna University of Management, Bulgaria
Objectives of the Erasmus+ Blended Intensive Programme (BIP)
- Modernizing traditional regional cooking using the sous-vid cooking techniques
- Using the traditional dishes from the participating countries, the students will be tasked into cooking sous-vide the recipes
- Imparting safe modern sous-vide cooking techniques, using basic and not so basic equipment for sous-vide techniques.
Learning outcomes of the BIP
Upon successful completion of the module, the participants will be able to:
- Use modern techniques to cook classical recipes from specific countries, using modern techniques and equipment
- Differentiate classical and modern cooking techniques
- Learn and demonstrate the use of proper health and hygiene cooking techniques
- Use on a basic level the various types of cooking equipment (vacuum machine, thermo-circulator tower, induction oven).
- Each participating country will create a menu of 3 dishes (starter, main course, dessert) from regional traditional cooking to be done online to the other participating member of the class via an online session.
- Each session should include the breakdown of the ingredients used (and the possible substitution in case of specific regional ingredients).
- The recipes should be done in a way to maximize the time used (not having to wait for the 9 hours a recipe would call for but to have the dish already finished so we can see the end result right away, as an example) while demonstrating the cooking process.
- Each country should prioritize the regional or specificality of each dish, while keeping in mind that it has to be reproduced at a later date via the sous-vide technique.
- Each session should consist of one dish only in effort to maximize the learning retention of the specific dish.
- Each week, one participating country member will conduct a series of demo, so as not to spend too long in between the session.
- Before the start of each weekly sessions, the classical method recipes will be distributed online to the participants so they can add notes and remarks to their own recipes as to not waste time writing the whole recipes.
- Online discussion session on traditional cuisine and the sous vide impact and advantages.
- Online discussion on recipes, livestreaming.
- Filming the cooking process.
In-Person Intensive Programme
The participating countries will use the classic recipes but retooled using the sous-vide techniques to cook them in a modern way. Each chef responsible from each countries will contact the chefs at CAI to retool the recipes ahead of time. Each day, one specific country’s recipes will be demonstrated through the sous-vide cooking techniques, keeping In mind that final day, a full lunch will be realized using the recipes and some of the dishes prepared.
Virtual component: 15 April–10 May 2024
Physical component: 10–14 June 2024
Assessment and completion
- During the classes, the main instructor, accompanied by the country-specific instructor will make sure that the techniques and taste of each specific dish is maintained while using the sous-vide cooking techniques.
- The dishes will be tasted by the participants at the end of each session.
- A photo shoot will be realized using the plated dishes.
- The CAI instructor and the specific country chefs will taste the finished products and grade based on the organoleptic and tasting criteria.
- Redacted recipes using the various logos of each participating countries will then be redacted and transmitted via online format to each participant.
- A display of the finished products and dishes will be done on the last day of the event for a big photo op.
- A completion diploma will be delivered by the Varna University of Management and the Culinary Arts Institute at the end of the seminar to the participant who completed the training.
Number of ECTS: 3
Profile of BIP participants
- Students from EU Member States and third countries associated to the Erasmus+ Programme who are full-time students in programmes in the field of Culinary Arts and Gastronomy.
- Academic staff from EU Member States and third countries associated to the Erasmus+ Programme who are involved directly in teaching related to advanced data analytics.
Eligibility of students
- Be registered as students of any of VUM’s partner universities located in the EU, Norway, or Turkey
- Have applied for and obtained approval for participation in Erasmus+ BIP mobility granted by the home institution
- Have English language proficiency corresponding to at least level B1
Minimum BIP requirements
Number of student BIP participants: min.15 students from sending institutions.
- Student BIP candidates must apply for the Erasmus+ KA131 BIP grant for short-term mobility at their home institution (please contact the International Relations Office of your University)
- Regular staff candidates must apply for the Erasmus+ KA131 teaching grant at their home institution (please contact the International Relations Office of your University)
- The home institution nominates its candidate(s) – home institutions are encouraged to have an internal call
- The candidates can show interest in the BIP and are encouraged to establish contact with VUM Mobility Team (firstname.lastname@example.org) for any questions, support or invitation letters, needed for applying for the grant at the home institution
- Deadline for nominations of a candidate by their home institution to VUM: 22nd March 2024
Documents needed for candidate’s nomination to be emailed to mail to: email@example.com include:
- Nomination/ Confirmation letter from sending institution as proof that applicant is registered full-term student
- Application Form duly filled out by the student
Erasmus+ grant for BIP participants to VUM
Basic Subsistence costs: 70 EUR per day x 7 days (5 + 2 for travel) = 490 EUR
Possible top-ups: Green travel of 50 EUR and Inclusion of 100 EUR
Erasmus+ participants cover, from their own Erasmus+ grant, their travel, accommodation and other costs.