FSP Module 05 – Online Course


This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.

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Monday November 14th, 2022 - 3:00 PM to 6:00PM – FSP Module 3 - Micronutrients - Synchronous Virtual Programming
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