For whom is the program intended
This course is intended for third year students in the Nutrition Sciences course and are interested in the gastronomy world and modern culinary arts.
Food preparation course
The nutritional kitchen accompanied by Michal Ansky
Come to discover what happens when the nutrition sciences meet the gastronomy world and learn cooking techniques that fit the modern healthy kitchen.
In the framework of the food preparation course studied by students during the third year, we will learn how to integrate gastronomy and cooking with the world of the healthy nutrition. The meetings will include nutritional experiments and the preparation of recipes. Each lesson is provided for 3 groups of 24 students, on different dates, and lasts about 4 hours. The course is accompanied by Michal Ansky, gastronomist and a guest lecturer and Dr. Sarit Anavi, senior lecturer in the course, with whom the academic communication is conducted.
What will you learn in the program
During the course, the students learn the basic concepts of food preparation, familiarity with the variety od basic foods, the possible usage of various recipes and their nutritional benefits, composition of various recipes with nutritional value following health and nutrition recommendations. Additionally, you will learn principles for food preparation while preserving the nutritious value texture, color, and taste of the food. You will also learn work rules in the kitchen and innovative and appropriate preparation methods.
At the end of the course, the students combine all the tools and knowledge they have gained, and Michal’s knowledge and experience, and implement their work and serve healthy and qualitative food to the team of judges from our staff, which also includes in addition to Michal Ansky, also Prof. Zacharia Madar, the head of the Nutrition Sciences Course, and Dr. Sarit Anavi.
