| 1 |
Reading |
Mid-level presentation and tanning skills |
Practical |
| 2 |
Reading |
Spherification techniques, applications and operations |
Practical |
| 3 |
Reading |
Gelling techniques, applications and operations |
Practical |
| 4 |
Homework preparation |
Dusting techniques, applications and operations |
Practical |
| 5 |
Reading |
Emulsification techniques and applications |
Practical |
| 6 |
Literature research |
2 types of food planning, service and presentation techniques studies |
Practical |
| 7 |
Literature research |
2 types of food planning, service and presentation techniques studies |
Practical |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading |
Gastronomy project presentations and studies |
Practical |
| 10 |
Reading |
Advanced level presentation and tanning skills |
Practical |
| 11 |
Reading |
Product development and standardization - free application / a'la carte application |
Practical |
| 12 |
Homework preparation |
Product development and standardization - free application / a'la carte application |
Practical |
| 13 |
Homework preparation |
2 types of food planning, service and presentation techniques studies |
Practical |
| 14 |
Homework preparation |
2 types of food planning, service and presentation techniques studies |
Practical |
| 15 |
Reading |
Gastronomy term project presentations and studies |
Practical |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |