Learn the skills and knowledge of fermentation which will assist in guiding yourself back to a diet that will improve your gut health and wellbeing.
DurationCourse overview
Discover the essential concepts of fermentation and gut health with a holistic approach to Fermentation.
Learn the skills and knowledge of fermentation which will assist in guiding yourself back to a diet that will improve your gut health and wellbeing.
Fermentation is one of the oldest known cookery techniques which still has a large role to play in today’s food production cycles, the fermentation process has been adapted over thousands of years and is instrumental in many cultures and their wellbeing.
This experience will include knowledge of fermentation from multiple cultures from around the world.
You will be preparing the following fermented products in your class:
Kim chi
Sauerkraut
Seasonal fruit
You will experience a variety of hands on steps, preparation and also 'watch and follow' demonstrations by the teacher.
Be sure to check out our other cookery short courses at the Robina Campus!
Course outcome:
Statement of Participation
Vision, purpose and values
Though our form has changed many times throughout our proud history, our vision and purpose have stayed the same.
Our vision
At TAFE Queensland our vision is to be the leading provider of vocational education and training that is at the heart of community success.
Our purpose
Though our form has changed many times throughout our proud history, our mission has remained true: to deliver quality education and training that enables the careers of our students and the development of the industries and communities we serve.
Our values
By holding true to these values and keeping customers at the centre of everything we do, we will continue to strengthen TAFE Queensland's reputation as a leading provider of high quality education and training.
Fermentation Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious,  creative,  healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.Â
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