Upon successful completion of this course, you will be able to:
Explain the fundamentals and history of fermentation.
Ferment with vegetables with an in-depth understanding of the process, and the practical task of making sauerkraut and kimchi.
Ferment with grains with an in-depth understanding of the process and the practical task of making and caring for a sourdough starter.
Ferment with milk with an in-depth understanding the process and the practical task of making a basic cheese.
What you will learn
Who is the course for?
Who is this course for?
This introductory course is for non-food professionals interested in food heritage and tradition, the health benefits of fermented foods and who want to use fermentation in their daily lives.
Chefs looking to enhance their knowledge and expertise, restaurant or café owners wanting to diversify their menus, and entrepreneurs or artisan producers looking for new opportunities will also benefit from this course.
Instructor: Rosie Teare
Rosie Teare is a qualified Chef and Cheesemaker. Her adventure into gastronomy began in Bristol as Chef de Partie at The Ethicurean Restaurant and Cheesemaker for the formidable Mary Holbrook. Being fully immersed into the world of fermentation, Rosie then established the restaurant’s fermentation cooking school and has also held the role of Cheese Affineur in France. With a Diploma of Agriculture, Rosie’s interest combines agriculture and gastronomy with a focus on biodiversity, seasonality and our relationship with what we grow and how we eat it.
Participants can apply the practical skills learned in this course to a range of careers including chef, specialist/artisan retail, restaurant owner, food writer, blogger, recipe creator or cookbook writer. Participants can also apply new skills to their daily health and wellbeing.