Download the
brochure
Please fill in the the form to download the brochure
Campus Passugg
Fermentation & Preserves
Learn about the basics of fermenting, how to use fermented and pickled components in different dishes, and develop your creativity by testing your own fermentation ideas.
Next Dates
Delivery
Campus Passugg
Credentials
Certificate of completion
Duration
1 day (7 hours)
Language
German
Price
CHF 420
Fermentation & Preserves
Fermented foods are considered one of the biggest food trends, with fermented ingredients seeing a rise of 149% on restaurant menus. Fermentation techniques have a range of applications on a variety of ingredients and offer a way to extend the shelf life of perishable produce, thereby also contributing to reducing food waste, reducing food costs and preserving seasonal ingredients for year-round use.
Why take this course?
You will learn to reinforce and apply the techniques of fermentation, canning, and pickling. By the end of this course, you will:
- Understand the basics of fermenting
- Know how to use fermented and pickled components in different dishes
- Develop your creativity by testing your own fermentation ideas
- Apply the techniques of fermentation, canning, and pickling
Course highlights
Expert instructor
Fun hands-on activities
Enjoy new recipes and sensations
Develop your own unique recipes
Syllabus
Topics covered
1
Fermented garlic paste
2
Pickled tarragon
Pickled tarragon
3
Celery vinegar
Celery vinegar
4
Pickled salt lemons
Pickled salt lemons
5
Ume Boshi plums
Ume Boshi plums
6
Pickled beetroot
Pickled beetroot
7
Fermented blueberries
Fermented blueberries
8
Pickled radish
Pickled radish
9
Fermented white asparagus
Fermented white asparagus
10
Kombucha
Kombucha
Certificate of Attendance
Who should apply?
This course is designed for people with professional culinary education, but it is open to all culinary enthusiasts who have strong kitchen skills, such as confident home cooks, chefs, and restaurateurs, who would like to explore adding fermented elements to their menus.
Admission Criteria
Participants must have sufficient skills and industry knowledge for the course, along with a level of spoken German that allows them to exchange with the instructors.
Admission Process
The admissions team will review your submitted application and send you a participant contract to sign. You will then be invited to settle the amount online.
Deadline
Your application must be received at least one week before the start of the course.
Late applications may be accepted on a case-by-case basis.
FAQ
Price details
Price: CHF 420
The price includes tuition fees, access to campus facilities, and learning materials.
Payment methods
Participants will be able to pay via the payment platform Flywire, which provides various payment methods, has no hidden bank fees, and offers favorable exchange rates.
Is this course only suitable for culinary professionals ?
The class welcomes a mix of professionals and enthusiasts who have a good understanding of culinary arts. You do not necessarily have to be a professional to enroll in the course, but you will need basic culinary skills and knowledge to follow the course.
Does the short course take place on-site?
The course takes place on site to benefit from the campus infrastructure and to exchange with the Chef/Professor and your classmates.
In which language is the short course held?
The course is delivered in German, so a minimum level of speaking and comprehension is necessary. However, our lecturers are able to provide English explanations as well since they work at an international school. Please contact a Program Advisor to discuss your level if you have any doubts.
Fermentation & Preserves
Fermented foods are considered one of the biggest food trends, with fermented ingredients seeing a rise of 149% on restaurant menus. Fermentation techniques have a range of applications on a variety of ingredients and offer a way to extend the shelf life of perishable produce, thereby also contributing to reducing food waste, reducing food costs and preserving seasonal ingredients for year-round use.
Overview
Why take this course?
You will learn to reinforce and apply the techniques of fermentation, canning, and pickling. By the end of this course, you will:
- Understand the basics of fermenting
- Know how to use fermented and pickled components in different dishes
- Develop your creativity by testing your own fermentation ideas
- Apply the techniques of fermentation, canning, and pickling
Course highlights
Expert instructor
Fun hands-on activities
Enjoy new recipes and sensations
Develop your own unique recipes
Download the brochure
Please fill in the the form to download the brochure
Syllabus
Syllabus
Topics covered
1
Fermented garlic paste
2
Pickled tarragon
Pickled tarragon
3
Celery vinegar
Celery vinegar
4
Pickled salt lemons
Pickled salt lemons
5
Ume Boshi plums
Ume Boshi plums
6
Pickled beetroot
Pickled beetroot
7
Fermented blueberries
Fermented blueberries
8
Pickled radish
Pickled radish
9
Fermented white asparagus
Fermented white asparagus
10
Kombucha
Kombucha
Certificate of Attendance
Who Should
Apply
?
Who should apply?
This course is designed for people with professional culinary education, but it is open to all culinary enthusiasts who have strong kitchen skills, such as confident home cooks, chefs, and restaurateurs, who would like to explore adding fermented elements to their menus.
Apply Online
Admission Criteria
Participants must have sufficient skills and industry knowledge for the course, along with a level of spoken German that allows them to exchange with the instructors.
Admission Process
The admissions team will review your submitted application and send you a participant contract to sign. You will then be invited to settle the amount online.
Deadline
Your application must be received at least one week before the start of the course.
Late applications may be accepted on a case-by-case basis.
Detailed Information
FAQ
Price details
Price: CHF 420
The price includes tuition fees, access to campus facilities, and learning materials.
Payment methods
Participants will be able to pay via the payment platform Flywire, which provides various payment methods, has no hidden bank fees, and offers favorable exchange rates.
Is this course only suitable for culinary professionals ?
The class welcomes a mix of professionals and enthusiasts who have a good understanding of culinary arts. You do not necessarily have to be a professional to enroll in the course, but you will need basic culinary skills and knowledge to follow the course.
Does the short course take place on-site?
The course takes place on site to benefit from the campus infrastructure and to exchange with the Chef/Professor and your classmates.
In which language is the short course held?
The course is delivered in German, so a minimum level of speaking and comprehension is necessary. However, our lecturers are able to provide English explanations as well since they work at an international school. Please contact a Program Advisor to discuss your level if you have any doubts.