Sky baggrund
Sky baggrund

Legume preparation, texture and taste

Contents:

With the course, you will gain new knowledge and skills to work specifically with the uses of legumes in dishes/menus in professional kitchens, where plant-based food has a more prominent place in the daily diet.

Target group:

Employees who have work experience with professional food preparation in kitchens (large and small), cafés, canteens, institutions and the like - and employees who want to work with the diversity and applications of legumes in the professional kitchen.

Goal:

You gain knowledge that enables you to:

- To describe the diversity and uses of legumes (peas, chickpeas, lentils and beans)

- To explain the properties of legumes as nutritious and climate-friendly raw materials

- To explain sensory success factors when preparing tasty food with legumes

You will gain proficiency in:

- To prepare dishes where legumes are an important ingredient

- To plan and prepare dishes with legumes for today's meals, using knowledge about their taste and consistency as well as their climate footprint

- To assess the function, taste and nutritional value of legumes in prepared dishes

Bælgfrugters tilberedning, konsistens og smag amu no: 20800 positive list
PERIODER
days: 2 date: 11/17/2026 - 11/18/2026
amu no: 20800
date: 11/17/2026 - 11/18/2026

teachers on the course

Line Udengaard Christensen
Billede af medarbejder

contact persons

Gitte Faaborg Rasmussen
Education Secretary gira@techcollege.dk +45 7250 5271
Billede af medarbejder
Lisa Høgaard Rahbek
Sales and business developer lira@techcollege.dk +45 2526 6691
Billede af medarbejder