Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
DurationOverview
Two Hundred Years Of History
This a detailed class that walks through the basics of canning with a focus on the whys of a “canning” recipe. This is a great beginner or refresher course on canning.
These workshops have been created in consultation with the Root Cellars Rock Advisory Committee and other local food champions from across the province.
This course focuses on understanding and applying the concept of fermentation to the making of products using yeast. The student builds self-confidence in managing the fermentation of the products from mixing through to proofing and baking.
This workshop is designed to teach guests how to turn meat protein into products that will last an entire year.
Learn how to prepare perfectly seasoned homemade soups, stocks, and sauces with Chef Castro. Stock up your freezer with these delicious staples!
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