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THEORETICAL WORKSHOPS – Module 4

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Classe Home Espandi tutto

4 Argomenti

Part 1 – Food cost

Part 2 – Food cost

Part 3 – Food cost

Part 4 – Food cost

Healthy cooking

7 Argomenti

Part 1 – Healthy cooking

Part 2 – Healthy cooking

Part 3 – Healthy cooking

Part 4 – Healthy cooking

Part 5 – Healthy cooking

Part 6 – Healthy cooking

Part 7 – Healthy cooking

C.V. and job interview

Botanic & Spices

4 Argomenti

Part 1 – Botanic & Spices

Part 2 – Botanic & Spices

Part 3 – Botanic & Spices

Part 4 – Botanic & Spices

World’s excellences

5 Argomenti

Part 1 – Kobe Meat and Galician’s cow

Part 2 – Bourbon Vanilla, Bresse chicken, Foie Gras

Part 3 – Caviar, Wild Salmon, Belon Oysters

Part 4 – Acquerello rice, Parisi eggs, Bassano white asparagus, Monograno Felicetti

Part 5 – Alba white truffle, Bronte pistachio

Start up & Consulting

6 Argomenti

Part 1 – Start-up & Consulting

Part 2 – Start-up & Consulting

Part 3 – Start-up & Consulting

Part 4 – Start-up & Consulting

Part 5 – Start-up & Consulting

Part 6 – Start-up & Consulting

Wine and Oil: knowledge and tasting techniques

18 Argomenti

Part 1 – Oil – Knowledge

Part 2 – Oil – Knowledge

Part 3 – Oil – Knowledge

Part 4 – Oil – Tasting

Part 1 – Wine

Part 2 – Wine

Part 3 – Wine

Part 4 – Wine

Part 5 – Wine

Part 6 – Wine

Part 7 – Wine

Part 8 – Wine

Part 9 – Wine

Part 10 – Wine

Part 11 – Wine

Part 12 – Wine

Part 13 – Wine

Part 14 – Wine

7 Argomenti

Part 1 – Spherification

Part 2 – Arias

Part 3 – Low temperature

Part 4 – Low temperature, cooking table and times, oil cooking

Part 5 – Smoking

Part 6 – Foams, sponges

Part 7 – Pacojet, sweet and savory ice creams and sorbets

Scientific and medical basis in feeding as remedy for health diseases

8 Argomenti

Part 1 – Introduction, main pathologies

Part 3 – Intolerances

Part 4 – Lactose intolerance

Part 5 – Celiac disease

Part 6 – Main pathologies

Part 7 – Diabetes and cholesterol

Part 8 – Nutraceuticals

Chemistry and physics of food

11 Argomenti

Part 1 – Introduction, the Surfactants

Part 2 – Acids and bases 1

Part 3 – Acids and bases 2

Part 4 – Functional Groups, Calories

Part 5 – Proteins

Part 6 – Carbohydrates

Part 7 – Lipids 1

Part 8 – Lipids 2, Oxidative metabolism

Part 9 – Fiber, Micronutrients

Part 10 – Food processing, Induced modifications, Alterations, Cooking

Part 11 – Optimal cooking method, The cold chain

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