Course Date:Thursday 1st March - 11.30am
Hands off Course:Maximum 10 Participants
Course Tutor:Michelle Gillott
Course Length:Two hours
Offer:Every participant will receive a factsheet containing all recipes demonstrated.
This hands-off course is the second of two that will discuss how SOSA Ingredients can be used within the Main Kitchen and demonstrate different applications.
Part Two will cover Ingredients to add flavour and texture including Pankos (wheat, corn, oat, potato, pea, rice), Air Bag (pork, potato, corn), Tempuras (Wheat, Orient, Soft, ProTempura) and more
Course to be held at the Pastry Academy, 273 Cricklewood Broadway, London, NW2 6NX