Foundations of Cold Emulsifications: Vinaigrettes
Core concepts, vocabulary and working environment for cold emulsifications: vinaigrettes.
Included with membership
Mai Studies Original · Core Culinary Foundation & Knife Skills
Cold Emulsifications: Vinaigrettes
Cold Emulsifications: Vinaigrettes is an original Mai Studies programme in core culinary foundation & knife skills. Over 4 weeks and roughly 20 guided hours you work through recorded classes, written notes, practical activities, knowledge checks and assessed tasks marked against a published rubric with an 80% pass mark. In this programme: Formulating balanced oil-to-acid profiles for nutrient absorption. All material is written in-house. Mai Studies is independent: no official examination content, question bank, recording or branding from any certification body is reproduced, and completion leads to a Mai Studies completion certificate rather than a regulated or accredited qualification.
4 weeks 20 guided hours Beginner
Included with Mai Studies membership at no extra cost. Fee waivers are available through scholarships and open access.
What you will achieve
- Explain the core principles of cold emulsifications: vinaigrettes in plain language
- Apply the methods safely and correctly to realistic scenarios
- Produce a documented portfolio piece assessed against a published rubric
- Plan your next steps in cold emulsifications: vinaigrettes
Entry guidance
- — No prior experience needed
- — A computer and a reliable internet connection
Original Mai Studies learning material. This is a professional completion programme, not a regulated qualification or university accreditation.
Programme syllabus
3 applied modules
4h
Applied practice in Cold Emulsifications: Vinaigrettes
Hands-on work that turns theory into a repeatable method for cold emulsifications: vinaigrettes.
Portfolio project, assessment and next steps
Produce assessed evidence of your capability and plan the study that follows this programme.