The Art of Fermentation
Apply an Ancient Art in Today's World
4 Week Instructor Led Online Course
Commences 29 April -26 May 2024
What Will I Learn?
Fermentation has been gaining significant popularity as the importance of gut health in western cultures has come to light. Fermentation means conserving and preserving, and this is a skill that we can all master and include in our diets. The Art of Fermentation explores the historical connection and context of fermentation and how this relates to today. From sourdough and cheese to vegetables and grains, you will delve into the infinite possibilities of fermentation processes, uses and nutrition.
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
29 April -26 May
2024
4 week
course delivery
20 Hours of Learning
4 - 5 hours per
week of learning
Live Learning Sessions
Every week with
your instructor
Global
Networking
Network with
Industry Experts
Recognised Certification
Globally recognised certification
Our Study Options
Both options offer flexible and accessible learning at your own pace.
Are you ready to start your Le Cordon Bleu Journey?
Compare Your Options:
Premium
€685
Personalise your study experience by interacting with your instructor and fellow participants with Premium.
Participate in live discussions with the instructor each week.
Interact and collaborate with fellow participants.
Participate in live discussions with the instructor each week.
Receive a Certificate of Completion and Statement of Attainment.
Access learning materials for 6 months.
Self-Study
€235
Independently learn and study the course learning material in your own time with Self-Study.
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:
Introduction: Wild Fermentation
Fermenting Vegetables
Fermenting Grains
Fermenting Milk
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.
Course Introduction
Participant Stories
Margarida Crujo
Germany
My interest on this course was directed towards a specific topic (grain fermentation). I could never imagine how fascinated I would feel going through the other topics too! Fermentation can be an art, but also a way of living, and it's a pleasure to introduce it in my daily life. Thank you so much to Rosie, who contaminated me with her knowledge and sensitivity to the fermentation world.
Antony Papazoglou
Greece
The art of fermentation was a very special and well developed course. The teacher Rosie is extremely knowledgeable of the topic and always there to help and support us. Le Cordon Bleu has set a high standard for the online courses. We need more!
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