NEXT EDITION: 16TH OF JUNE\u00a02026<\/p>\n
Explore the culinary potential of fermentation and learn how to apply it in professional kitchens.<\/p>\n
TheOnline Modular Course in Fermentationwillenable you to identify, adapt, and apply different fermentation processesbased on ingredients, environment, and desired outcomes.<\/p>\n
You willanalyze key wild and inoculated fermentations,understanding their behavior, gastronomic impact, and potentialas creative tools.You\u2019ll 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.<\/p>\n
Throughlive classes, practical exercises, and feedback, you\u2019llbuild a solid foundation for integrating fermentation techniques into your professional practice\u2014designing preparations with identity, added value, and technical coherence.<\/p>\n
PRACTICAL INFORMATION<\/p>\n
COURSE OBJECTIVES<\/p>\n
TARGET AUDIENCE<\/p>\n
This Course is aimed atculinary professionals seeking to expand their technical knowledge in fermentationand apply it practically in their professional environments.<\/p>\n
Especially recommended for:<\/p>\n
\u200bCONTENTS<\/p>\n
Introduction to Fermentation<\/p>\n
Concepts and differences between fermentation and spoilage.Critical control points.Tools, machinery, and equipment.<\/p>\n
Wild Fermentation<\/p>\n
Overview and environments.Alcoholic, acetic, and heterolactic fermentations: classification, characteristics, and uses.<\/p>\n
Inoculated Fermentation<\/p>\n
Overview and environments.Fermentations with Penicillium, Aspergillus oryzae, Rhizopus oryzae.Homolactic fermentations.SCOBY-based fermentations: kefir, kombucha, and sourdough.<\/p>\n
CALENDAR<\/p>\n
METHODOLOGY<\/p>\n
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.<\/p>\n
How the Course Works:<\/p>\n
FACULTY<\/p>\n
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.<\/p>\n
Your Support Team:<\/p>\n
ENROLMENT AND PAYMENT METHODS<\/p>\n
Total price:\u20ac510<\/p>\n
The fee includes:<\/p>\n","protected":false},"parent":0,"menu_order":0,"template":"","meta":{"_acf_changed":false},"tags":[409,411,412,413,479,507,522],"tipo_de_evento":[588,598],"categoria_evento":[564,578],"ambito_evento":[601,619],"class_list":["post-50192","calendar-event","type-calendar-event","status-publish","hentry","tag-cocina","tag-emprendimiento","tag-desarrollo-economico","tag-talento","tag-ekintzailetza","tag-talent","tag-economic-development","tipo_de_evento-formacion","tipo_de_evento-training","categoria_evento-gastronomia","categoria_evento-gastronomy","ambito_evento-capacitacion","ambito_evento-training"],"acf":[],"yoast_head":"\n