Course: WVA 103 Fermentation Methods

Cooking Laboratory Exercise

Fermented Beverages and Product Development

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, and fermentation processes and procedures prior to the cooking laboratory.

Students will use the cooking laboratory to begin the product development process. Product will have original packaging, nutritional labeling, and suggested product placement within the value-added marketplace. Students will be expected to present a sample of the item for tasting and student feedback. Product Development will be conducted during weeks 13,14, and 15 within the cooking laboratory.

Students will discuss and communicate product needs prior to the cooking laboratory exercise.

Students are asked to review the following parameters when creating a value-added fermented food product for commercial sale. In today’s laboratory students are asked to focus on the following information to be included in the final project presentation:

- Costing of the Product
- Standardized recipe(s)
- Detailed recipe costing sheet of the product to be produced
- Cost of item per unit and/or item.
- Production costs
- Packaging costs
- Variables in cost to produce this food item
- Availability of food source for product production

In lecture, the instructor will review the project handout and all reading materials as needed. Please review Product Development Project Description.

Additionally, in the cooking laboratory, students will prepare a variety of foods based on local food sourcing, sustainability, and seasonality. When producing fermented foods, all whole foods should be organic, so that the bacterial growth needed for fermentation will not be affected by outside factors.

In the first hour of laboratory the class will prepare non-alcoholic fermented beverages such as kombucha, ginger ale, and root beer for a future tasting. The additional cooking laboratory hours will be devoted to Product Project Development activities.
Click on the item below to download Unit 13 Recipes document
- Unit 13 Recipes.doc (43.52 KB)