Fermentation Foundations—Traditions & Trends CEFFT
Instructor: Kathrin Brunner, CNP
This comprehensive four session course will teach you how to ferment a wide variety of foods including fermented drinks, vegetables, hot sauces, vinegars and condiments. Each week you’ll ferment along with us step-by-step. Each session will explore different kinds of fermented foods and their health benefits. You’ll learn how to create flavours you love and how to best integrate these foods into your diet for optimal health. You’ll leave this course ready to ferment on your own and with the skillset to recommend fermented foods in your client work. Homemade fermented foods outperform probiotic supplements in numerous areas and are an excellent tool to promote health. Fermented foods have been shown to benefit digestive disorders, cardiovascular diseases, inflammatory conditions, mental imbalances and a wide range of skin issues. However, knowing which type of ferment is best for which condition is essential. Understanding their therapeutic application is extremely beneficial for working with a broad range of nutrition clients.
FORMAT: Online, LIVE
*There is a possibility of an in-person gathering to share ferments pending the Covid-19 restrictions as the 5th unofficial session of this course!
LOCATION: Zoom Classroom
SESSIONS: 4 Sundays
DATES: June 6, 13, 20, 27
TIME: 1:00 pm – 4:00 pm (Eastern)
FEE: $225 + HST
REQUIRED DIGITAL COURSE NOTES: 30 + GST
REGISTRATION DEADLINE: May 28, 2021
CLASS LIMIT: Maximum of 30 Students
ACCESS TO MATERIAL:
The week before the course starts registered students will receive an email with LINKS to:
— A copy of the complete Course Outline with test and assignment dates
— Zoom Login and Password
— Digital Course Notes/Power Point Presentation Session 1 of 4
— Sessions 2 to 4 will be sent to registered students after the first class
ARE YOU OUTSIDE OF THE EASTERN TIME ZONE?
You may request to be considered for receiving replays of the course without or with earning the Certificate of Completion, depending on whether you will be sending the images of your food preparations on the designated days. We can accommodate schedules on a case by case basis. For more information on not being able to attend LIVE, and wanting to access the replays, please contact Shayla Vaughan.