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ART & SCIENCE OF 
MULTI-SENSORY DINING

CERTIFICATE IN PLANT-BASED
PÂTISSERIE

CERTIFICATE IN
WINE TASTING

CHALLENGES AND SOLUTIONS IN THE GLOBAL FOOD SYSTEM

CHEESEMAKING
A WHEY WITH CURDS

CONTENT MARKETING FOR
FOOD, WINE AND TOURISM BUSINESSES

CURSO DE COCINA:
ARROZ CON PATO Y FRESAS
Entregado en Español

DISCOVERING THE WORLD OF JAPANESE KOBE BEEF

ENTREPRENEURSHIP IN
FOOD BUSINESS

FOOD BUSINESS INNOVATION:
BRING YOUR DREAM TO MARKET

FOOD IN ART
  

FOOD PHOTOGRAPHY
  

FOOD WRITING FOR
PUBLICATION ESSENTIALS

FOOD WRITING FOR
PUBLICATION

GASTRONOMIC
TOURISM

GASTRONOMY &
NUTRITION

INTRODUCTION TO JAPANESE SAKE

INTRODUCTION TO JAPANESE
SOBA AND UDON

MANAGING CUSTOMER COMPLAINTS

PLANT-BASED DIETS:
NUTRITION & WELLNESS

PRINCIPLES OF
GASTRONOMY

RAW FOOD
ESSENTIALS

TASTING AND COMMUNICATING FLAVOURS

THE ART OF
FERMENTATION
  

TRENDS IN FOOD AND HOSPITALITY

WRITING & PUBLISHING
RECIPES