This foundation course focuses on yeast and fermentation science through the eyes of a beverage maker. The importance of yeast in the beveragemaking profession, and how it creates the flavor and form are explored.
This foundation course focuses on yeast and fermentation science through the eyes of a beverage maker. The importance of yeast in the beveragemaking profession, and how it creates the flavor and form are explored.
Review of fundamental principles of biology and culture of the grapevine, harvest and wine making process are discussed. The raw ingredients associated with the brewing and distilling process are introduced. This course is designed for students enrolled in the Fermentation Management program and for the beginning brewer, winemaker or spirits enthusiast.
As one of the largest and most successful of California's 116 community colleges, and as the largest college in the San Diego Community College District, Mesa College takes pride in its high academic standards, its excellent programs and services, and its personal approach to helping each individual student succeed.
The purpose of Program Review is to facilitate the continuous improvement of teaching and learning at Mesa College as we strive to fulfill our Mission as an institution. Each institutional unit assesses the effectiveness, currency, and viability of their area with an intentional focus on equity and excellence. Program review provides an opportunity for each institutional unit to collect and reflect on data, identify opportunities for improvement, plan ahead, and request resources. Program Review is designed to fulfill the following objectives:
Mesa will start using Nuventive for Program Review starting Fall 2023. Feel free to peruse ahead of time using this link here.
In this class you will learn how to prepare fermented foods such as sauerkraut, berries, and cultured salsa. Tamara Mannelly will share tips to get your whole family to enjoy these foods (yes…even the little ones).
Please join Karen Diggs for a fascinating class, where science meets the cutting board. She will share the basic principles of wild lacto-fermentation and lead students in making Classic Sauerkraut and Kimchi, and using a starter (SCOBY) for Water Kefir.Â
Preserve the harvest and add excitement to your table with homemade pickles! Join us for this class to learn how to make pickles beyond your garden variety cucumber dills.
Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle.
Fermentation Class is offered by Miel. Enjoy different fermented snacks as part of the course.Â
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