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
DurationCourse 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 learn the basics of kombucha fermentation as well as flavouring and bottling.
Join Chef Andrea Potter as she leads us through some basic fermentation processes to make healthy, probiotic pickles- without the fuss of canning!
Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
In this hands-on workshop we will cover all of your pickle and fermentation questions while we prepare your own custom salt-brined pickles to ferment at home.
The menu begins with layering a vibrant sugar snap pea salad with arugula, fresh herbs and homemade vinaigrette. Then, learn how to assemble chicken phyllo stuffed with goat cheese, leeks and roasted garlic, and discover how to prepare a flavour-packed jewelled couscous. Finish your dinner party wi...
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