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If there\u2019s one thing that remains constant in the food and beverage industry, it is its evolution. Every day, professional chefs and home-cooks alike discover new ways of preparing signature dishes and inventive recipes. From experimenting with new techniques to creating bold, new flavors, there truly is no shortage of innovations that push the boundaries of the culinary world.\u00a0<\/span><\/p>\n <\/p>\n With our commitment to furthering creativity and knowledge in the industry, Tastesetters\u00ae is proud to present the Tastesetters\u00ae Institute.\u00a0<\/span><\/p>\n <\/p>\n First and foremost a loyalty program, this aims to reward our staunch partners with courses and electives that can help propel their businesses forward. Qualified clients will be invited to sign up for free and send two (2) representatives to at least two (2) prerequisite elective courses and all three (3) major courses. To find out if they qualify, clients can simply reach out to their respective SYSU Account Managers.<\/span><\/p>\n <\/p>\n However, non-qualified clients and other interested parties are also encouraged to join Tastesetters\u00ae Institute, for a fee, in order to advance their proficiency and expertise in the industry as they share their own insights in a fruitful exchange of knowledge. The corresponding joining fees are:<\/span><\/p>\n \u20b16,000 per elective course, per head<\/span><\/p>\n \u20b110,000 per major course, per head<\/span><\/p>\n <\/p>\n Happening in 2024, each session will consist of a discussion led by our very own Culinary Solutions Department Head, Chef Avery Manoloto, who will be joined by a certified industry expert. Additionally, participants will get a chance to work with SYSU International\u2019s most renowned brands and products during the practical demonstration and training portions.\u00a0<\/span><\/p>\n <\/p>\n The elective and course offerings are as follows:\u00a0<\/span><\/p>\n <\/p>\n Electives:<\/b><\/p>\n Jams, Jellies, and Marmalades Appreciation\u00a0<\/b><\/p>\n with Chef Pixie Sevilla\u00a0<\/b><\/p>\n Understand the difference between jams, jellies, and marmalades, their components, and ways to apply them to food<\/span><\/p>\n <\/p>\n Marinades, Sauces, and Condiments Appreciation<\/b><\/p>\n with Chef Mike Navarra\u00a0<\/b><\/p>\n Learn about the various types of marinades, how they react upon application, their mother sauces and derivatives, as well as what condiments are and their uses\u00a0<\/span><\/p>\n <\/p>\n Herbs and Spices Appreciation<\/b><\/p>\n with Chef Tenten Casasola\u00a0<\/b><\/p>\n Discover the distinct uses of herbs and spices, how they react to food, and proper storage<\/span><\/p>\n <\/p>\n Edible Oils<\/b><\/p>\n with Chef Ponky Ijiran<\/b><\/p>\n Get a grasp on the types of edible oils, their reaction to heat, best application, and proper storage\u00a0<\/span><\/p>\n <\/p>\n Pasta and Pasta Sauces<\/b><\/p>\n with Chef Johan Movido\u00a0<\/b><\/p>\n Find out what makes pasta sauces different from each other, the ideal sauce pairing, and proper storage\u00a0<\/span><\/p>\n <\/p>\n Chocolate 101\u00a0<\/b><\/p>\n Additional information to follow*<\/span><\/i><\/p>\n <\/p>\n Major Courses:<\/b><\/p>\n Menu Development Training<\/b><\/p>\n with Chef Sonny Mariano\u00a0<\/b><\/p>\n Develop or improve your menu through recipe development and costing, proper product marketing, and implementation of a new menu\u00a0<\/span><\/p>\n <\/p>\n Food Service Marketing by Caper Group<\/b><\/p>\n Additional information to follow*\u00a0<\/span><\/i><\/p>\n <\/p>\n ITS\u2122 Workshop with ACG Human Capital Solutions<\/b><\/p>\n Additional information to follow*\u00a0<\/span><\/i><\/p>\n <\/p>\n
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