Executive Development Programme in Gastronomy: Tempeh
-- ViewingNowThe Executive Development Programme in Gastronomy: Tempeh certificate course is a comprehensive program that focuses on the production, culinary applications, and business opportunities of tempeh. This course is essential for food industry professionals, chefs, entrepreneurs, and researchers looking to expand their knowledge and expertise in plant-based protein fermentation.
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โข Unit 1: Introduction to Tempeh - Origin, History, and Production Process
โข Unit 2: Nutritional Value and Health Benefits of Tempeh
โข Unit 3: Tempeh Preparation Techniques - Soaking, Boiling, and Fermenting
โข Unit 4: Culinary Applications of Tempeh - Marinating, Grilling, Baking, and Frying
โข Unit 5: Tempeh-based Recipes - Tempeh Burgers, Stir-fries, Salads, and Soups
โข Unit 6: Tempeh in World Cuisine - Indonesian, Asian, and Western Dishes
โข Unit 7: Tempeh Taste Profiles - Umami, Sweet, Sour, Bitter, and Salty
โข Unit 8: Sustainability and Environmental Impact of Tempeh Production
โข Unit 9: Business Opportunities in Tempeh - Marketing, Sales, and Distribution
โข Unit 10: Case Studies - Successful Tempeh Restaurants and Brands
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