90,00€
The course is oriented to professionals who want to acquire the necessary knowledge to work safely and legally in restaurants where sushi and raw fish are served.
Learn about the main risks involved in serving raw fish and how to avoid them. How to treat rice safely. Fish preservation techniques. Rice handling and pH measurement. Regulations and records.
More information at info@chefcarlosnavarro.com
Gastronomy Laboratory Faculty of Tourism
UNIVERSITY OF MALAGA - Teatinios
Purchase your place now by PayPay, BIZUM or bank transfer, or consult other payment methods at info@chefcarlosnavarro.com or by WhatsApp at 608395275.
Sold out
Work safely with sushi, sashimi and those cases in which you use raw fish in your preparations. The seminar will help you to know, identify and manage food safety risks, both in fish, vegetables, rice and handling, as well as to correctly keep records for Health.
Date - Tuesday, May 2nd from 4:00 p.m. to 8:30 p.m.
Place - Gastronomy Laboratory of the Faculty of Tourism
The course includes:
Ratings
There are no ratings yet.