Cursos Cooking

Language:

Spanish

Estimated Dedication:

40 horas

Precio total:

535.00 EUR

Presentation

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 the ingredients, the environment, and the results you want.

You will analyze the main wild and inoculated fermentations, understanding how they behave, what they mean for gastronomy, and their potential as a creative tool. You will learn to spot critical points in the process, work with SCOBY, Penicillium, or Aspergillus oryzae, and build a structured view you can apply in cutting-edge cooking or in your own production.

Through live classes, practical exercises, and feedback, you will develop a solid base for integrating fermentation techniques into your professional practice, designing preparations with identity, added value, and technical coherence.

Learning objectives

Apply fermentation procedures in gastronomic preparations, adapting variables such as environment, ingredient, and type of culture.

Analyze microbial behavior in fermentations such as kombucha, kefir, or sourdough, understanding their culinary and creative uses.

Design fermentations with technical coherence and gastronomic value, applying them in contemporary cooking or artisanal production.

manipulación de fermentos

Course content

  • Introduction, concept, and differences between fermented and rotten.
  • Critical points to control.
  • Utensils, machinery, and equipment.
  • Introduction and environments.
  • Alcoholic, acetic, and heterolactic fermentations: classification, characteristics, and how to use them.
  • Introduction and environments.
  • Fermentations with Penicillium, Aspergillus oryzae, and Rhizopus oryzae.
  • Homolactic fermentations.
  • Fermentations with SCOBY: kefir, kombucha, and sourdough.

Who it’s for

This course is for gastronomy professionals who want to broaden their technical knowledge of fermentation and apply it in practice in their professional setting.

Especially recommended for:

  • Cooks, chefs, and station leaders interested in integrating fermentation techniques into their culinary proposals.
  • R&D and production leads working in professional kitchens, workshops, or gastronomic businesses with a focus on innovation.
  • Professionals in food craft, baking, pastry, or fermented drinks who want to go deeper into microbial processes and how to apply them in prepared products.

Calendar

Periods Dates Schedule and information
Course start January 12, 2027 Start of the Online Modular Course in Fermentation.
Academic period January 12 to February 15, 2027 Online training. Live classes on Thursdays from 4:00 p.m. to 5:30 p.m. (CEST). Sessions are recorded and can be watched later on the platform.
Enrollment closes December 29, 2026 Enrollment deadline set by Basque Culinary Center.
Time commitment During the course period 40 hours of training.

Methodology

The Online Modular Course is taught through an active methodology based on individual practice and direct transfer to the professional kitchen. With a learning by doing approach, you will build technical fermentation skills by applying what you learn through practical tasks and personalized follow-up.

How does the course work?

  • Live classes: One weekly session with Basque Culinary Center faculty, going deeper into technical foundations and real-world applications. You can interact and ask questions in real time.
  • Audiovisual and downloadable content: You will have access to recipes, theory, step-by-step videos, and guides so you can apply the processes in your professional setting.
  • Video assignments and practical work: You will make fermented preparations in your kitchen, documenting the process so you can receive technical feedback.
  • Support: A tutor will guide you through the course, answering questions and reviewing your progress.

Faculty

The Online Modular Course in Fermentation is taught by a faculty specialized in cooking, fermentation, and contemporary cutting-edge techniques, with extensive teaching and professional experience.

Who will be with you during the course?

  • Basque Culinary Center faculty: instructors who are experts in culinary techniques, fermentation processes, and gastronomic application. They teach the live classes and develop the technical content of the course.
  • Course tutor: your point of contact throughout the program. They will answer your questions, assess your practical work, and give you feedback.

Fees and payment

Total price: €535

The price includes:

  • Access to the virtual learning environment.
  • Introductory training to help you get familiar with the learning platform.
  • Downloadable content: recipes, theory, and technical sheets.
  • Explanatory videos with the step-by-step for each preparation.
  • Practical activities and video assignments to complete in your kitchen.
  • Progress assessments and personalized follow-up from your tutor.
  • Certificate issued by Basque Culinary Center.

As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on the training you have previously completed:

I AM A BACHELOR’S OR MASTER’S ALUMNI

  • 10% discount on Master’s programs
  • 10% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

I AM A SPECIALIZATION COURSE ALUMNI

  • 5% discount on Master’s programs
  • 5% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

To benefit from the discount, if you want to take a master’s or specialization course (either online or on-site) you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course and you will be notified at that time. After registering, you can let us know that you are Alumni by emailing alumni@bculinary.com. If you register with your @alumni account, this last step is not necessary. If the tuition fee is paid in a single payment, contact alumni@bculinary.com before registering to request the discount code you need to enter during registration.

Do not miss the latest showcooking on fermentation by faculty members Txema Urda and Jorge Bustamante, from the Basque Culinary Center auditorium.

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