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Fermentation Course

Fermentation Course
from 4 to 360h flexible workload
certificate recognized by MEC

What will I learn?

Unlock the secrets of fermentation with our comprehensive Fermentation Course, designed specifically for bakery professionals in Namibia. Delve into the science of fermentation, exploring biochemistry, microbiology, and environmental factors relevant to our local context. Master the art of sourdough bread fermentation by understanding starter cultures, flour types readily available in Namibia, and hydration levels. Enhance your skills in pairing sourdough with traditional Namibian fermented beverages, balancing flavours to suit local tastes, and troubleshooting common issues encountered in our baking environment. Elevate your baking expertise with practical, high-quality insights that will transform your craft and make it relevant to the Namibian market.

Elevify advantages

Develop skills

  • Master fermentation science: Understand biochemistry and microbiology fundamentals applicable to Namibian ingredients and conditions.
  • Troubleshoot effectively: Identify and resolve common fermentation issues specific to the Namibian baking environment.
  • Optimise flavour profiles: Balance acidity, sweetness, and texture in products to appeal to Namibian palates.
  • Perfect sourdough techniques: Manage starter cultures and hydration levels using locally sourced flours.
  • Craft fermented beverages: Select local ingredients and apply fermentation methods to create traditional Namibian drinks.

Suggested summary

Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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