Global Certificate in Culinary Innovation: Tempeh Trends
-- ViewingNowThe Global Certificate in Culinary Innovation: Tempeh Trends is a comprehensive course designed to meet the growing industry demand for plant-based protein alternatives. This certificate course focuses on tempeh, a fermented soybean product with high nutritional value and versatile culinary applications.
3,900+
Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข Tempeh Fundamentals: Understanding the history, production, and nutritional benefits of tempeh, a traditional Indonesian soy product.
โข Tempeh Culinary Techniques: Exploring various cooking methods such as grilling, frying, steaming, and baking. Mastering the art of fermentation and tempeh production.
โข Global Tempeh Recipes: Delving into regional tempeh-based dishes from around the world, including Indonesian, Malaysian, and Western-style recipes.
โข Tempeh and Plant-Based Proteins: Comparing tempeh with other plant-based protein sources, such as tofu, seitan, and lentils, and understanding their nutritional profiles and culinary applications.
โข Tempeh Menu Development: Designing innovative and appealing menus featuring tempeh-based dishes for various dining settings, from fine dining to casual eateries.
โข Tempeh Flavor Pairings: Investigating complementary flavors to enhance tempeh dishes and exploring fusion cuisine possibilities.
โข Tempeh Sustainability: Examining the environmental impact and sustainability of tempeh production and consumption compared to other protein sources.
โข Tempeh Marketing and Promotion: Developing effective strategies to promote tempeh-based products, including branding, packaging, and consumer education.
โข Tempeh Market Trends: Analyzing current and emerging trends in the tempeh market and understanding consumer preferences and behaviors.
โข Tempeh Business Operations: Managing supply chain, production, and financial aspects of a tempeh-based business, including cost analysis, pricing strategies, and vendor relationships.
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