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
Gray
On Days
Fee (₹, incl taxes)
Audience
Adult
Medium
Medium
About the Course
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Course Facilitator

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