: Modern, author, market, avant-garde or traditional cuisine, are some of these new facets of the kitchen that involve a lot of content, professional work and time spent on research and development of new or existing products. Among all these ways of working in these trends, we found some approaches very different base, various technical applications and great content that gives form and substance, but in all cases, talk about the necessary balance between product, kitchen and customer between technology and art, between science and cooking.
In the kitchen everything fits, a professional can implement the concept you want, because it is a land without limits or boundaries, with only one rule: any kitchen we choose, we must develop it properly, implement it without skimping on her time and effort, bring it to reality by a professional and neat work.
In "Modern Kitchen, Author and Market" look at these three groups, we will see development and concepts that support them, as well as the possibilities offered by a professional on the progress of its work.Instructor Description
: Este curso incluye un mentor y ayuda asistencia escritorio educativo.
Este curso está en línea y todos los materiales requried están incluidos en el costo del programa.