Our Food and Tea Pairing course introduces all aspects of pairing food and tea in the context of a menu or product selection list. Develop an understanding of the principles and techniques used to construct a tea menu or product list that maximizes sales and profit, and explore the consumer psychology involved in reading a menu. Review tea steeping techniques, including their adaptation to commercial establishments or situations where volume production is essential. Study the basic principles of sanitation and safe food handling, and explore basic food theory principles in food areas most often accompanying tea service. Examine the potential of tea as an additive to both savoury and sweet foods and beverages (both alcoholic and non-alcoholic).
You must be at least 19 years of age.
You must have completed our Tea Foundations Program. (An approved equivalent is also acceptable.)