WVA 103 Fermentation
This course focuses on the principles and practices of fermentation through hands-on food and beverage production of a variety of fermented foods. Students participate in various product tastings to inspire the creation of a potentially marketable handcrafted fermented beverage or food product. Foods used in fermentation processes utilize local, organic and sustainable foods from area farms and growers to create value-added products. 12 (1 lecture hour and 2 laboratory hours)