Culinary Science Two-Day Workshop
23.03.2011 - 24.03.2011
10.00am - 3.30pm
A look at the science behind all things related to cooking including - kitchen equipment, liquids and sauces, taste, baking, fats, food preservation etc.
This session is hosted by David Mason, and is aimed at secondary school Food Technology and catering diploma teachers.
One-day rate for members: £175
One-day rate for non-members: £235
Two-day rate for members: £295
Two-day rate for non-members: £425