The Cuisine 8 is a comprehensive course designed to introduce students to vacuum cooking. Students will be provided with a complete guide to vacuum equipment and packaging and how to properly select, use and maintain them, directly on site from commercial kitchen suppliers. Furthermore, they will acquire the necessary knowledge needed to prepare, cook, vacuum seal, store and serve food ingredients and dishes using this technique.

Temps présentiel : 18 heures

Charge de travail étudiant : 32 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité