Hippocrates said: ‘Let thy Food be thy Medicine’! That’s exactly what we are trying to teach at Foodworx. Prepared the right way, desserts and treats fall into this category! We will discover, that just because we want to eat really healthy, we don’t need to miss out on the occasional treat!
DurationHippocrates said: ‘Let thy Food be thy Medicine’! That’s exactly what we are trying to teach at Foodworx. Prepared the right way, desserts and treats fall into this category!
We will discover, that just because we want to eat really healthy, we don’t need to miss out on the occasional treat!
In this lesson we will make:
Raw mango & lemon cake OR a Hazelnut & cacao tart
Super-healthy, delicious biscuits and bars to please the sweet tooth in us and also feed our gut
A time-saving, addictive breakfast granola
Alternatives to sugar, Activating nuts and seeds
There are few daily actions we perform as regularly as eating; fuelling our bodies. There are also few activities that have such far-reaching consequences for our bodies and our environment.
There are few things as intimate to us as our food, which actually becomes part of our selves with every single meal. Yet we frequently do not give enough thought to what we are putting in our mouths. There may be a small, niggling thought in your mind that there must be a healthier way to eat; and that maybe DELICIOUS AND HEALTHY need not be mutually exclusive.
Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.
This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.
This class is perfect for anyone who is gluten intolerant, coeliac,, or anyone wanting to eat a healthier diet by cutting out gluten.
This interactive, full-day, hands-on workshop will uncover all there is to know about making delicious pies and tarts this winter.
Learn commodity and product knowledge, baking, equipment, nutrition, pastry/ies, yeasts, presentation and storage.
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