The River Cottage Cooking Diploma
Collection of 12 courses
Course Description
River Cottage's Rachel de Thample teaches you how to use fermenting to create your own fermented food and drink.
Fermenting is one of the most ancient and most widely used food and drink preparation techniques. If you love the tangy, savoury tang of sauerkraut, flavours of fermented veg, the delicate fizz of kombucha, the invigorating kick of kimchi, the delicate fizz of kombucha or the soothing calm of kefir, this is the course for you.
Fermentation is a transformative process that makes food not only more nutritious but also more delicious. By eating natural, whole and live foods, we can boost the profile of our healthy gut bacteria.
During this course you will be taken on a culinary adventure into the many realms of fermenting, exploring an array of krauts, kombuchas and lacto-fermented delicacies. By the end of the journey you will have your shelves lined with happy bubbling ferments and your fridge stocked with irresistible, meal-enhancing delights.
Rachel will share skills and secrets gleaned from many years experimenting in her own kitchen and at River Cottage, enhanced by the inspiration and creativity of a host of fellow fermenters.
You’ll learn all you need to know to get started, master the basics and branch out creatively into new avenues.
You'll learn:
- the science of fermenting
- recipes for kraut, kombucha, kefir and lacto-fermentation
- seasonal variations for ferments
- how to make a scoby living culture
The course includes:
- 4 on-demand video lessons - presented by Rachel de Thample and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical fermenting assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Time to complete the fermenting course:
Every student is different but in general we think the whole course will take around 15 hours 20 minutes to complete including:
- Video lessons: 3 hours 20 minutes in total
- Course notes: 30 minutes per lesson
- Your gut health recipe assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making fermented food and drinks, so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Rachel on your fermenting assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
CPD Accreditation
Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 15 hours, 20 minutes of CPD learning.
Course outline
Kraut
Lacto-Fermentation
Kombucha
Kefir
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Rachel de Thample
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Rachel de Thample
- Certificate of completion and CPD hours
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$220The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- 4 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$75
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Rachel de Thample
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon.
She is the author of Less Meat, More Veg, FIVE and Teas & Tonics. She and has served as Commissioning Editor of Waitrose Food Illustrated, Head of Food for the pioneering organic box scheme Abel & Cole and as the Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.
Rachel teaches the River Cottage preserves and fermentation courses. Her latest book is the best-selling River Cottage Fermentation Handbook.
She is the author of Less Meat, More Veg, FIVE and Teas & Tonics. She and has served as Commissioning Editor of Waitrose Food Illustrated, Head of Food for the pioneering organic box scheme Abel & Cole and as the Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.
Rachel teaches the River Cottage preserves and fermentation courses. Her latest book is the best-selling River Cottage Fermentation Handbook.
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