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A scientist walks into a kitchen: Garlic at the air/water interface Meringues are a cornerstone for the pastry chef. They help create a variety of sweet & delicious morsels such as nougat, angel food cake, soufflés and mousses. For those of us with a sweet tooth, the addition of garlic to these preparations is nothing short of counterintuitive. It is in this, non-obvious culinary use of garlic, that the beauty of science makes us transform the kitchen into a laboratory. Find out why… Guest Speaker - César Vega, PhD
Learn the scientific and technological principles of cheese making through interactive lectures, and apply them in hands-on cheese making laboratories. In this course, you'll explore the manufacturing of Cheddar, Provolone, Gouda, Colby, Havarti, Ricotta, Feta, Camembert, Romano, Swiss-type and frying and processed cheese.
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This course is designed for small to large scale manufacturers, suppliers and retailers. Of particular interest to those in production, quality assurance, R&D and technical sales. This course is also suitable for those interested in starting their own ice cream manufacturing business, whether they have previous ice cream making experience or not.