He course of Kitchen Cannabis this designed for those people interested in learn to use cannabis in the kitchen of a shape creative and safe.
The Participants will explore the techniques and hello good practices for use components of the plant of cannabis in a variety of dishes sweets and
salty. From delicious desserts, until dishes main innovators.
In he course HE provides a panorama broad about the skills and knowledge necessary for replicate and create dishes nutritious and tasty using he cannabis as food (florescences, leaves and (mainly seeds).
Aim Major
Give to know the aspects further relevant, in how much to the utilization of components of the plant of cannabis (florescences, leaves and seeds) as food.
Goals Specific
- Use different components of the plant of cannabis for prepare the bases used in kitchen cannabis
- Grasp the aspects normative and legal further relevant of the cannabis cuisine
- Give to know the odds from the lines of supplements dietary, additives food and kitchen molecular, to leave of the cannabis
Thematic Content
1. Traceability, hello good practices, aspects legal and regulations in Colombia , for food industry with the cannabis plant
2. Industries inherent to the Kitchen Cannabis
3. Identification of the components of the plant of Cannabis (flowers, leaves, seeds), their characteristics and utilization in Kitchen Cannabis
4. Preparation of the biomass of departure
5. Supplements Dietary and Additives food
6. Kitchen molecular cannabis
7. Use and Recommendations of use (dosage and others)
8. Preparation of bases and extractions of guy: aqueous, dairy (can milk is used of origin animal either vegetable), oilseed (butter, oil and margarine), ethanolic (tincture and elixirs) and biomass as leaves, seeds and trichomes
9. Preparation of recipes (entries, dishes main, salads, desserts and drinks)
10. Cannabis for presentation and decoration of dishes
