SVH Gastronomy

PROGRAM

Level 4 : SVH Gastronomy
In 10 weeks your SVH Branch recognized diploma Gastronomy Are you working in a restaurant or catering business? Would you like to know more about what factors, taste and taste perception have on dishes and drinks? In this course you will learn to describe the effects of taste and taste perception. Taking into account among other things: recipe, composition of dishes, processing techniques, preparation techniques, cooking, temperature of the dish/drink and of course the presentation.

What is the SVH Gastronomy Training?
After this training you can determine your place in the ‘taste cube’ / classification within the 8 taste profiles of dishes and wines, taking into account different aspects of the dish. You can determine the taste profile of drinks and dishes based on (universal) taste factors:

√ mouthfeel
√ flavour content
√ flavor complexity
√ taste type

You can advise guests regarding the best drink/food combination, taking into account a.o:

√ company formula.
√ expectation pattern/institution guest.
√ flavour combinations/taste composition
√ time of day
√ season
√ cultural context and allergens.

For whom?

If you want to complete the course with an exam, you must have a Level 3 diploma. Proof of this includes, among others, SVH Wine 3, SVH Sommelier/Vinologist diploma or equivalent, MBO diploma, diploma for independent chef or host/hostess. If you do not want to take an exam, a good motivation is sufficient.

For Whom?
You want to know more about flavor richness and complexity. You want to know more about the function of gustatory tastes. You want to learn more about the differences between emotional and analytical tasting. You want to experience the difference between taste and multi-sensory tasting. You want to learn more about how flavor profiles of drinks and dishes determine their effect on others. You want to be able to argue which drink and food pairings are the best.