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4 November 2011

Sous vide

The use of sous vide systems by caterers has become more commonplace over recent years as has the appearance of raw or lightly cooked foods on menus. This course reviews relevant background information and includes practical exercises on the assessment of food safety management systems.
 

The Cost: £95 + vat (£114 inc vat) includes:
 

Lecture notes
Certificate of attendance
Lunch and refreshments

Click here for further details

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