Course description
Learn about the new equipment, utensils and techniques used in modern cooking.
Course content
1. Introduction to deferred catering
2. Applying sous-vide cooking
3. Applying the pasteurisation method
4. Using the sterilisation method
5. Preparations with liquid nitrogen: cryogenics
6. Applying the spherification method
7. Making hot and cold foams
8. Kitchen planning and organisation
9. Food safety management
2. Applying sous-vide cooking
3. Applying the pasteurisation method
4. Using the sterilisation method
5. Preparations with liquid nitrogen: cryogenics
6. Applying the spherification method
7. Making hot and cold foams
8. Kitchen planning and organisation
9. Food safety management