The Art of Fermentation – Applying an Ancient Art to Today’s Gastronomy
The trainees will have the opportunity to get to know in depth the basic principles of fermentation, its history, microbiology, its uses, as well as the development of flavor and nutritional value in products.
The seminar will focus on food fermentations where there will be a review of the historical data, an analysis of the theory of different types of fermentations (eg lactic, alcoholic, propionic, acetic), quality control as well as a description of the organoleptic characteristics. Reference will also be made to the benefits of fermentation in the human body. The trainees will create dishes and preparations based on selected food fermentations, while a tasting workshop will also be organized.
The seminar is addressed to Cooks, Head Chefs of Hotels – Restaurants – Cafeterias, Restaurant Managers, and Food & Beverage Business Executives.
Dates: October 19 and 26, 2022
Duration: 14 hours
- Fotis Papadimas, Associate Professor in the subject of “Science and Technology of Animal Products” at the Department of Agricultural Sciences, Biotechnology and Food Science of TEPAK.
- Panagiotis Charalambous, Chef de Cuisine, Four Seasons Hotel Limassol Cyprus, General Treasurer of the Association of Chefs of Cyprus
The Association of Chefs of Cyprus will award a Certificate of Training to all participants who successfully complete the program “The functions and effects achieved through specialized fermentation on foods”, which was approved by the Human Resources Development Authority – HRD
Due to the limited number of seats, please reserve your seats in time.
For more information, please contact the SAK telephone numbers 25-222998 / 99-042004 or our e-mail.
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Association of Chefs of Cyprus