Courses

Learning Experience

FAQ's

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?

Self-Study

€200

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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