4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in lacto-fermentation: master microbiology basics, precise brine calculations, ingredient choices, and process controls to craft safe, tasty ferments. Develop standardised recipes, batch sheets, and handouts while building confidence in safety checks, spoilage detection, fixes, and menu applications in a focused format.
Elevify advantages
Develop skills
- Design balanced fermented flavours: acidity, salt, aroma, and texture.
- Calculate brines accurately: salt percentages, pH targets, safe ranges.
- Conduct controlled ferments: time, temperature, contamination control.
- Identify spoilage quickly: recognise issues and take fixes.
- Convert recipes to production: scalable plans for workshops.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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