Meat and Fish Processing with Ice Cream Making

In this seminar, participants will learn, taste, and experience how to make commercial siomai, Japanese siomai, chicken inasal, chicken and pork ham, tocino, longganisa (skinless, Vigan, Lucban), bacon, embutido deluxe, pork kikiam, burger patties, beef tapa, fish ball, Spanish and tomato sardine, and bangus sisig. As a bonus, the participants will also learn the process of chicken deboning and the preparation of sauces.

Participants who want to venture into the ice cream business will learn the techniques in making different flavors of ice cream (cheese, chocolate, rocky road, chocolate fudge, and halo-halo) without using an ice cream maker and even without a freezer.

Seminar fee inclusions:

- Certificate

- Handout

- Materials/ingredients

- Lunch and PM snacks

NOTE:

Limited to 10 participants only.

We will not accept walk-ins.

Register Now!

For more information or reservations, please call:

Telephone nos. 7587-47-46

Mobile nos. 09472888719 / 09952738518