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.
DurationThis Course Focuses On Understanding And Applying The Concept Of Fermentation To The Making Of Products Using Yeast.
Located in the heart of Vancouver, British Columbia, VCC helps students gain skills and knowledge to make a difference in the world.
This seasonal hands on workshop, shows you how to pickle safely, using a water bath canner.
This program provides applicable and necessary hands-on training, and is committed to the promotion of sustainable production practices. Specific areas of instruction include fermentation theory and application, maturation and blending of spirits, sensory evaluation, and quality assurance and manag...
Learn how to prepare perfectly seasoned homemade soups, stocks, and sauces with Chef Castro. Stock up your freezer with these delicious staples!
Join us for a flavourful adventure! Discover the art of miso-making in Halifax
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.
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