Learning Experience


Challenges & Solutions in the Global Food System 


The Business, The Ethics, The Change

4 Week Online Course

What Will I Learn?

Explore the historical connection and context of fermentation and how this relates to today. History has taught us our approach to food is reliant on a rich tapestry and narrative. Fermentation means conserving and preserving, and this is a skill that we can all master.
This introductory course is for non-food professionals interested in food tradition and the health benefits of fermented foods. Learn to follow, practice and develop ferments with confidence, for your own use at home or in a professional capacity.
100% Online

Learn at your own convenience

20 Hours of Learning

4 - 5 hours per week of learning

Global Networking

Network with Industry Experts

Recognised Certification

Globally recognised certification

Our Study Options

Are you ready to start your Le Cordon Bleu Journey?



Independently learn and study the course learning materials. Start now and complete at your own pace.     

Learn from pre-recorded learning material in your own time.    

Study at your own pace - any time, from any where.   

Self-reflection and check-your-knowledge quizzes.      

Receive a Certificate of Completion.  

Access learning materials for 6 months.      

Course Structure

This course aims to provide learners with the skills and techniques to practice fermentation daily. 

Weekly topics include:

Why We Are Where We Are

Value Versus Welfare; A World Without Bees

Supermarkets - Waste Not, Want Not

Our Future in Our Past

Chefs looking to enhance their knowledge and expertise, restaurant/café owners wanting to diversify their menus, and entrepreneurs/artisans looking for new opportunities will also benefit from this course.

Meet Your Instructor

Hilary Heslop

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