Fermentation has been gaining significant popularity as the importance of gut health in western cultures has come to light.
DurationFermentation has been gaining significant popularity as the importance of gut health in western cultures has come to light. Fermentation means conserving and preserving, and this is a skill that we can all master and include in our diets.
The Art of Fermentation explores the historical connection and context of fermentation and how this relates to today. From sourdough and cheese to vegetables and grains, you will delve into the infinite possibilities of fermentation processes, uses and nutrition.
This introductory course is for non-food professionals interested in food tradition and the health benefits of fermented foods. Learn to follow, practice and develop ferments with confidence, for your own use at home or in a professional capacity.
As both the cultural capital and the actual capital city of New Zealand, Wellington is a fantastic place to live and study. It’s not a surprise that Lonely Planet dubbed Wellington the world’s “coolest little capital.”
Nestled within the heart of the city’s vibrant and multi-cultural entertainment district lies Le Cordon Bleu New Zealand. Established 2012 as a state-of-the-art cooking school, it has a team of French trained chef tutors and state-of-the-art equipment and facilities, such as Paco-Jets, steam-injected bakers ovens, sous-vide cookers and a pastry kitchen with a nine-metre composite stone bench.
With nearly 200 students from over 23 different countries, the school is as vibrant and multi-cultural as the city itself.
Le Cordon Bleu New Zealand is within walking distance of some of the city’s best restaurants, cafes, bars, cinemas, museums, art galleries and live music venues. Efficient public transport means there’s no need to own a car here.
Walking around the city is safe, even at night, especially as Kiwis are renowned for their friendliness. Wellington city first gained World Health Organisation (WHO) Safe Community status in 2006 and again in 2012.
Bubble bubble, toil and no trouble… Learn the fundamentals of fermentation. From kimchi to kombucha! Sauerkraut to Sour Dough! We will go through a step-by-step guide on how to start your journey on this age old technique.
Learn how easy it is to make two tasty fermented vegetables at home: Sauerkraut and Kimchi. All ingredients provided.
Making your own fermented foods and drinks are an easy way to improve your digestive health, use a surplus of veges and save money.Â
Farmhouse Kitchen cooking school is a family-run venture, and we all look forward to welcoming you to experience hands-on cooking classes in our new custom-built kitchen.
This exciting new programme is the first in a suite of three that we offer, all leading to New Zealand qualifications
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