Science in the Culinary World- Part 2 (A Hands-on course)

Go deeper into some of the ideas introduced in Part 1- learning about the functionality of various ingredients & how viscosity & surface tension affect our experience of food. Learn to make finger-licking dishes and give a great experience using the latest techniques and ingredients.

Starts

25 June 2020

Time (IST)

Gray

On Days

Fee (₹, incl taxes)

Audience

Adult

Medium

About the Course

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About our Facilitator:

Course Facilitator

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