Polenta, jam, gelatine, cooked egg… are only few examples of gel in cuisine.

In the last 20 years lots of new gelling agents have been introduced: agar agar, carrageenan, gellan. To know exactly how to use them and choose the right one for our need, it is necessary to know more about the production process of gel and their specific properties: all arguments that we will handle during the course, together with some practical preparations.

Who this course is addressed to?

The course is dedicated to all professionists who wish to deepen their knowldege into the chemical part of the dishes.

What’s included in your tuition fee:

Participation, coffee break, lunch break.
At the end of the course you will get a certificate signed by the teacher.

Couse schedule:

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the class