Presentation
NEXT EDITION: JUNE 17, 2025
Explore the culinary potential of fermentation and learn how to apply it in professional kitchens.
The Online Modular Course in Fermentation will enable you to identify, adapt, and apply different fermentation processes based on ingredients, environment, and desired outcomes.
You will analyze key wild and inoculated fermentations, understanding their behavior, gastronomic impact, and potential as creative tools. You’ll learn how to detect critical control points, work with SCOBY, Penicillium, or Aspergillus oryzae, and gain a structured understanding applicable to modern cuisine or artisanal production.
Through live classes, practical exercises, and feedback, you’ll build a solid foundation for integrating fermentation techniques into your professional practice—designing preparations with identity, added value, and technical coherence.
PRACTICAL INFORMATION
- Modular Course
- Online
- Start Date: June 17, 2025
- Duration: 40 hours
- Limited spots available
- Academic Period: June 17 to July 24, 2025
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- For questions and more information: [Information Request Form]
COURSE OBJECTIVES
- Apply fermentation processes in culinary preparations, adjusting variables like environment, ingredients, and type of culture.
- Analyze microbial behavior in fermentations such as kombucha, kefir, or sourdough, understanding their culinary and creative applications.
- Design technically coherent and gastronomically valuable fermentations for contemporary kitchens or artisanal production.
TARGET AUDIENCE
This Course is aimed at culinary professionals seeking to expand their technical knowledge in fermentation and apply it practically in their professional environments.
Especially recommended for:
- Chefs, cooks, and station leaders interested in incorporating fermentation techniques into their culinary creations.
- R&D and production professionals working in professional kitchens, bakeries, or food businesses focused on innovation.
- Artisanal producers, bakers, pastry chefs, and fermented beverage makers who want to deepen their understanding of microbial processes and their application in crafted products.
CONTENTS
| Category | Content |
|---|---|
|
Introduction to Fermentation |
Concepts and differences between fermentation and spoilage. |
|
Wild Fermentation |
Overview and environments. |
|
Inoculated Fermentation |
Overview and environments. |
CALENDAR
- Introduction to the learning platform: June 17, 2025
- Approximate weekly study load: 10 hours
- Virtual classroom closing date: July 24, 2025
- Academic Period: from June 17 to July 24, 2025
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
- All sessions will be recorded and accessible 24/7 via the online platform.
- Live Classes: Thursdays from 16:00 to 17:30 (CEST)
METHODOLOGY
The Online Modular Course is taught through an active, hands-on methodology focused on individual 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.
How the Course Works:
- Live Sessions: Weekly live classes with Basque Culinary Center instructors focusing on technical foundations and real-life applications. Interact and ask questions in real time.
- Access to digital resources: Access recipes, theory, step-by-step videos, and guides for applying techniques in your professional setting.
- Step-by-step video tutorials: You’ll carry out fermentation preparations in your own kitchen and document the process for technical feedback.
- Personalized feedback: A dedicated tutor will guide you throughout the course, answering questions and reviewing your progress at every stage.
FACULTY
The Online Modular Course in Fermentation is led by a teaching team with expertise in contemporary cuisine, fermentation, and advanced culinary techniques, combining strong pedagogical and professional experience.
Your Support Team:
- Basque Culinary Center Teaching Staff: Expert instructors in culinary techniques, fermentation processes, and gastronomic application. They lead the live sessions and develop the course content.
- Course Tutor: Your main point of contact throughout the course. They’ll answer questions, assess your work, and provide personalized feedback.
ENROLMENT AND PAYMENT METHODS
Total price: €480
The fee includes:
- Access to the online learning environment
- Initial onboarding to the learning platform
- Downloadable materials: recipes, theory, and technical sheets
- Step-by-step video tutorials for each preparation
- Practical activities and video assignments to complete from your kitchen
- Ongoing evaluations and personalized support from your tutor
- Certificate issued by Basque Culinary Center
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