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College of Extended Learning

Fermenting to Preserve Food

Photo: Fermented food in jars

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 2-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

Course details

Dates: Saturday & Thursday, Feb. 16 & 21, 2019 (2 classes)
Time: 1 p.m. - 3 p.m. (Saturday)
6:30 p.m. - 8:30 p.m. (Thursday)
Location: UNB Fredericton campus (campus map)
10 MacKay Drive, Marshall d'Avary Hall, Room 114
Course fee: $55 + $20 materials fee (+ HST)
Instructor: Matthew MacLean
Materials: All materials are provided.

Register for Feb. 16 & 21, 2019

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.

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