Simplicity is the key to easy learning, and so it goes with food also. Start with the basics, learn traditional methods and techniques. From mother sauces to compound butters, from mirepoix to meringues, from affogato to zabaglione. With a bit of history, folklore, science and humour for good measure.
I can teach using flow charts, PPT, real life examples, application based study. I am open to answer any doubts and ready to teach entry level students as well as professionals. Will also help in guiding students w.r.t study material, references etc.
Technical Training Specialist with Almarai Company , Al Kharj, Kingdom of Saudi Arabia.
Classes are all theoretical unless you gather the resources necessary before, in which case we will learn by actually doing. I haven't given actual lessons on this as it is pretty straightforward. But for those who need help from someone with experience here is my offer.
I approach to all student who are pursuing Food Technology or food Processing Technology. My favourite subject is Food Chemistry, Food Microbiology, Food Preservation, Food processing, Bio-technology, Enzyme technology, Bakery and Confectionery, Dairy technology, Fruit and vegetable technology and etc.
My class base on theory includes with practical example related with present industry also best practice questioner .
I will simply tell you about the rough procedure of Brewing,DISTILLATION,AND wine making.
Ever since I can remember I have always been totally obsessed and fascinated with food and cooking since I was born and have a background in sports science and nutrition.
A brewing class with me can be hands-on, with an actual brew, providing we have the space, or purely theoretical with enough theory to get you up and brewing if that's your end goal, or enough knowledge to talk the game and vastly widen your understanding of beer.
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