Katalog teÄajev in seminarjev 2011/2012 (.pdf)
Katalog teÄajev in seminarjev 2011/2012 (.pdf)
Katalog teÄajev in seminarjev 2011/2012 (.pdf)
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BIOTEHNIŠKI CENTER NAKLO, Medpodjetniški izobraževalni center, ODD. ZA IZOBRAŽEVANJE<br />
ODRASLIH, Tečaji <strong>in</strong> sem<strong>in</strong>arji <strong>2011</strong>/<strong>2012</strong><br />
5 USTVARJALNE DELAVNICE ................................................................................... 21<br />
5.1 Slikarska šola z akademsko slikarsko Tamaro Burmicky ........................................ 21<br />
5.2 Praznični pogr<strong>in</strong>jki ter dekoriranje <strong>in</strong> okraševanje jedi ........................................... 21<br />
5.3 Izdelovanje novoletnih voščilnic .............................................................................. 21<br />
5.4 Izrezovanje <strong>in</strong> okraševanje buč ................................................................................ 21<br />
5.5 Okrasimo božično drevo .......................................................................................... 21<br />
5.6 Izdelovanje modernih butaric ................................................................................... 21<br />
5.7 Okraševanje pirhov malo drugače ............................................................................ 22<br />
5.8 Tečaj šivanja ............................................................................................................. 22<br />
6 PODROČJE ŽIVILSTVA IN PEKARSTVA .............................................................. 23<br />
6.1 Predelava mleka v mlečne izdelke I. ........................................................................ 23<br />
6.2 Predelava mleka v mlečne izdelke II. ....................................................................... 23<br />
6.3 Predelava mesa v mesne izdelke .............................................................................. 24<br />
6.4 Peka kruha <strong>in</strong> potic ................................................................................................... 25<br />
6.5 Konzerviranje sadja <strong>in</strong> vrtn<strong>in</strong> ................................................................................... 25<br />
6.6 Polnozrnati izdelki v zdravi prehrani ....................................................................... 26<br />
6.7 Peka bureka .............................................................................................................. 26<br />
6.8 Peka pic .................................................................................................................... 26<br />
6.9 Izdelovanje testen<strong>in</strong>, omak za testen<strong>in</strong>e <strong>in</strong> solat ...................................................... 26<br />
6.10 Izdelovanje pekovskega peciva ................................................................................ 27<br />
7 PODROČJE SLAŠČIČARSTVA ................................................................................. 28<br />
7.1 Izdelovanje drobnega peciva .................................................................................... 28<br />
7.2 Izdelovanje <strong>in</strong> krašenje tort 1, 2, 3 <strong>in</strong> 4 .................................................................... 28<br />
7.3 Biskvitno pecivo ...................................................................................................... 28<br />
7.4 Čokoladne dobrote 1 <strong>in</strong> 2 ......................................................................................... 28<br />
7.5 Sladoledi, zmrzl<strong>in</strong>e <strong>in</strong> sorbeti 1 <strong>in</strong> 2 ......................................................................... 28<br />
7.6 Drugi tečaji s področja slaščičarstva ........................................................................ 29<br />
8 PODROČJE GASTRONOMIJE .................................................................................. 30<br />
8.1 Osnove poznavanja v<strong>in</strong> z degustacijo ...................................................................... 30<br />
8.2 Jedi iz kaš ................................................................................................................. 30<br />
8.3 Slovenska kuh<strong>in</strong>ja na moderen nač<strong>in</strong> ....................................................................... 30<br />
8.4 Arabska kuh<strong>in</strong>ja ........................................................................................................ 31<br />
8.5 Azijska kuh<strong>in</strong>ja ......................................................................................................... 31<br />
8.6 Avstralska kuh<strong>in</strong>ja .................................................................................................... 31<br />
8.7 Balkanska kuh<strong>in</strong>ja .................................................................................................... 31<br />
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