WVA 103 Fermentation Methods

This course focuses on the principles and practices of fermentation through hands-on food and beverage production of a variety of fermented foods. Application of fermented foods will be utilized to develop understanding of world flavor profiles. Students will participate in various product tastings to inspire the creation of a potentially marketable handcrafted fermentation based beverage or food product. Foods used in fermentation methods will utilize local, organic, and sustainable products from area farms and growers to inspire the creation of value-added fermented food products. Please note that all course materials and content are provided in the IMS Common Cartridge (IMSCC) format. The content can be accessed by opening the IMSCC file using your organization's Learning Management System application (these include Blackboard, D2L, Canvas etc.). Additional information about accessing Common Cartridge files can be found on the IMS Global Web site: http://www.imsglobal.org/cc. Future plans for the Skills Commons Web site include a feature that will allow users to view and download course content that is provided in the IMSCC format. Please refer to the "Enabling Others to Reuse Your Materials” page for more information: http://support.taaccct.org/enabling-reuse/.
Date:
2013-10-08
Primary Material Type:
Hybrid/Blended Course
Institution:
Lincoln Land Community College
Project Name:
IGEN (Illinois Green Economy Network) Career Pathways
TAACCCT Round:
1
Subjects:
food fermentation

Industry / Occupation

Industry Partner:
Each IGEN Consortium college has established an Industry Advisory Group as part of their Career and Technical Education program. Advisory Group members contribute to the design, development and delivery of CTE courses including those developed through this TAACCCT grant. The members also provide opportunities for work-based learning and job placements for program graduates.
Industry Sector:
Accommodation and Food Services -- Food Services and Drinking Places (722)
Occupation:
Food Preparation and Serving Related Occupations (35-0000)

Education / Instructional Information

Instructional Program:
Agriculture, Agriculture Operations, and Related Sciences (01)
Credit Type:
  • Credit
Credential Type:
  • Certificate
Educational Level of Materials:
  • 1st year Community College or equivalent
Time Required:
16 weeks, one traditional college semester
Language:
English (United States)
Interactivity Type:
Mix of Active and Presentation.
Quality Rubric:
Other
Quality Assurance Organization:
SkillsCommons Editorial Board
Quality Note:
This curriculum underwent an independent third-party review for content, completeness, and quality. Please see attached quality review rubric.
Quality of Subject Matter was assured by:
  • Participation as an ongoing member of team developing the instructional materials
  • Using an approved rubric to conduct the evaluation of the instructional materials and providing a report
Quality of Online/Hybrid Course Design assured by:
  • Custom Quality Rubric
Course Note:
Value-Added Local Food Certificate CIP: 12.0500

Accessibility

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.