Sky baggrund

Grilling in restaurant and kitchen

Learn to develop dishes that can be cooked on an open grill in the kitchen and among guests in the restaurant

In the course you will learn to:

Use marinades, rubs and aromas to create suitable marinating with a focus on the sensory properties of the marinade

Apply food hygiene and safety requirements when preparing food on a grill

Develop dishes that can be cooked on the grill

To use the best cooking technique and method for the chosen grill and fuel type, including the use of sous vide and long-term cooking at low temperatures

teachers on the course

Malik Andreas Riber Derdour
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contact persons

Lisa Høgaard Rahbek
Sales and business developer lira@techcollege.dk +45 2526 6691
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