AIMS

This 1 morning practical course is crafted to teach participants the importance of plant based proteins and fibre in the diet. It will introduce learners to exciting ways of making wholesome meals that are packed with flavour whilst highlighting how these ingredients look after your body too. 

This course will examine the health benefits associated with fermentation and pickling – all under the supervision of a professionally qualified chef. 

 
 

DURATION

1 Morning

OBJECTIVE

This programme is designed to provide participants with a level of knowledge, skills and understanding to confidently and correctly use fermentation and pickling techniques in the kitchen. 

COURSE MODULES

  • Types of fermentation and pickling 
  • How to ferment and pickle 
  • Nutritional information regarding the fermentation and pickling process 

     

    PROGRESSION

    Participants may wish continue their studies with KWETB in a complementary area, such as Nutrition for Wellness Series or other such courses.   

     

    CERTIFICATION

    KWETB Certificate of Completion.