This workshop is twofold. It brings together popularized scientific notions of the microbial flora that inhabit us and teaches fermentation, an ancestral conservation method that adds added value through the presence of lactic acid bacteria
Course Content:
Microbial Science PowerPoint Presentation
PowerPoint presentation of the conservation process by fermentation & tasting of 10 fermented foods
As a team, making 3 fermentations, two vegetables and one fruit.
Note:
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
You will be making your own sauerkraut and natural soda using local-wild ingredients with the guide of your own personal chef.
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.
We’ll discuss the key criteria for deciding on what product in what package. I’ll also touch on what to look for to know when it is no longer good.
This workshop is intended to teach guests how to preserve their fruits and vegetables while they are in their prime season.
Join us for a flavourful adventure! Discover the art of miso-making in Halifax
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