In this session, you will learn about
- Leavening agents
- Gluten development
- Using measuring cups versus weighing on scales
- Flavour combinations, sweet and savoury, using seasonal produce
Partnered with the Marilyn Magaram Center.
Chef Harold Avila attended Culinary School at The Art Institute of Los Angeles. He received his Bachelor’s of Science in kinesiology with an emphasis on Education at California State University Northridge. He has been in education for over 15 years and has been teaching Culinary Arts at Sherman Oaks Center for Enriched Studies for the past five years and has worked with CSUN’s MMC and Education Department for the past 3 years.