Curso Fermentaciones
Date: 2026-06-16
Time: 16Th Of June 23Rd Of October 2026 | Thursdays from 16:00 to 17:30h (CEST)
Modality Online
Organizer: Basque Culinary Center
Location: -
Language: EN
NEXT EDITION: 16TH OF JUNE 2026
Explore the culinary potential of fermentation and learn how to apply it in professional kitchens.
TheOnline Modular Course in Fermentationwillenable you to identify, adapt, and apply different fermentation processesbased on ingredients, environment, and desired outcomes.
You willanalyze key wild and inoculated fermentations,understanding their behavior, gastronomic impact, and potentialas creative tools.You’ll learn how to detect critical control points, work with SCOBY, Penicillium, or Aspergillus oryzae,and gain a structured understanding applicable to modern cuisineor artisanal production.
Throughlive classes, practical exercises, and feedback, you’llbuild a solid foundation for integrating fermentation techniques into your professional practice—designing preparations with identity, added value, and technical coherence.
PRACTICAL INFORMATION
COURSE OBJECTIVES
TARGET AUDIENCE
This Course is aimed atculinary professionals seeking to expand their technical knowledge in fermentationand apply it practically in their professional environments.
Especially recommended for:
CONTENTS
Introduction to Fermentation
Concepts and differences between fermentation and spoilage.Critical control points.Tools, machinery, and equipment.
Wild Fermentation
Overview and environments.Alcoholic, acetic, and heterolactic fermentations: classification, characteristics, and uses.
Inoculated Fermentation
Overview and environments.Fermentations with Penicillium, Aspergillus oryzae, Rhizopus oryzae.Homolactic fermentations.SCOBY-based fermentations: kefir, kombucha, and sourdough.
CALENDAR
METHODOLOGY
TheOnline Modular Courseis taught through anactive, hands-on methodologyfocused onindividual practice and direct application in professional kitchens. Using a learning-by-doing approach, you will build technical competencies in fermentation, applying what you learn through practical tasks and guided support.
How the Course Works:
FACULTY
TheOnline Modular Course in Fermentationis led by ateaching team with expertise in contemporary cuisine, fermentation, and advanced culinary techniques, combining strong pedagogical and professional experience.
Your Support Team:
ENROLMENT AND PAYMENT METHODS
Total price:€510
The fee includes:
If you would like to include any other events, please contact us at onekin@hazi.eus
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