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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
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