The training of Green Kitchen´s consultants is delivered by professionals with a degree in architecture, biology, food engineering, production engineering, medicine, veterinary medicine and nutrition. It is taught at the Foundation for Environmental Research (FUPAM-USP) and is held annually in the second half of the year.

See the grid of the course

Area sizing
- receipt, storage, production, distribution, washing area and waste

Environmental comfort
- Thermal, lighting and ventilation

Composting
- application, process and treatment

Solid waste management
- organic waste, recyclable and operating system

The architecture of the future
- green building, Green Building and applied techniques

Building materials
- recycling, reuse and ecological

The air
- outdoor air, indoor air, restoration, filtering and maintenance

The water
- inlet filters, point filters and reuse

Foods of animal origin
- meat processing, antibiotics and growth hormones

Foods of vegetable origin
- pesticides, organic, biodynamic and conventional

Environmental Toxicology
- the chemistry of food, ADI and the effects suffered by the body

Green Kitchen Program
- kitchen applications, a potential program for every place and the promotion with clients

Teaching staff (click on the name to download their resume)

Teacher Anderson Benite
Teacher Ualfrido Del Carlo
Teacher José Barbosa de Oliveira Filho
Teacher José Aurélio Claro Lopes
Teacher Leslie A. do B. Almeida
Teacher Dalmo Magalhães
Teacher Gabriela Penkaitis
Teacher Elizabeth de Souza
Teacher Nelson Solano
Teacher Cláudio Spinola
Teacher Márcio Araújo
Teacher Luciana Rodrigues


To open a pdf file, download the free program, by clicking the image below.



Waiting List: Click here