Fermenting to Preserve Food

CCOM 2607

Sauerkraut, yogurt and beer may not seem to have much in common, but they are all made possible through the work of cooperating microorganisms through a process known as fermentation. This two-day hands-on course will show you the principles of fermentation and get you started on your own fermented food projects.

 "I really enjoyed the course – lots of hands on." - Nancy Bastedo

Materials Fee: There will be a $20 materials fee payable to the instructor.

Instructor: Matthew MacLean
(Sat.) 1:00 – 3:00 pm
             (Thurs.) 6:30 – 8:30 pm
Dates: (WINTER) Saturday & Thursday, February 3 & 8, 2018 (2 classes)
Location:  Rm. 114, Marshall d'Avary Hall, 10 MacKay Drive, UNB Fredericton campus (click here for campus map)
Course fee: $55 (+ HST)

About the Instructor:
Matt MacLean's first adventures in fermenting began with yogurt, but since then he has tried his hand at a whole host of wonderful and (usually) delicious fermented food products such as Kimchi, sauerkraut, and sparkling drinks. Outside of the kitchen, Matthew has worked in post-secondary student services for the past seven years.

Register for the Feb 3 & 8, 2018 class

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Please contact Alison Howells at 452-6360

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