BSc(Hons) Culinary Arts Management
(Undergraduate
, 2011)
Thames Valley University(as of 2010 Universty of West London)
Higher National Diploma in Culinary Arts Management
(Undergraduate
, 2010)
Mycology: the scientific study of fungi
Koji(Aspergillus Oryzae) and it’s Enzymatic(Amylitic and Proteatic) functions
Cultivation of Koji and the manipulation of Aspergillus Oryzae(mould) in producing protease or amylase rich substrate using specific temperatures and humidity
Micro Gels
Neurogastronomy
Molecular Gastronomy
Sous Vide Cooking and The Food Safety Aspect
Are Chefs Aware of Sustainability when Planning menus
