MONDAY, 13th MARCH 2017

• Origin and scientific base of these two big product families: what are they? and how are each one of them used in gastronomy?
• Culinary contents contrasted with scientific knowledge.
• Innovative uses of flours and starches in gastronomy.

Teachers: Pere Castells y Pere Planagumà.

• Date: 13 March, Monday.
• Time: 16:00-19:00 h.
• Price: 90,00€ + IVA.
• Where: Gastrocultura Mediterránea, C/ Príncep Jordi, 1 – 5, Barcelona 08014.
• Course Manual & Attendance Diploma.
• Class Size: Max. 12 PAX.

If you are interested on this course, please contact us.

934.23.95.80 | info@gastroculturamediterranea.com