The River Cottage Cooking Diploma: Next Level
Collection of 12 courses
Course Description
River Cottage's fermenting expert teaches you how to ferment food and drinks at home to create delicious fermented flavours.
If you’ve already mastered kimchi and kraut or have completed her Fermenting for Taste and Health and are hungry for more fabulous ferments, Rachel de Thample’s Next Level Fermentation Course is the ideal way to up your repertoire.
On this more advanced course, you’ll learn how to transform pulses into homemade miso, local honey into mead (an ancient style of honey wine), apple scraps into apple cider vinegar, cream into cultured butter.
You’ll also learn how to start making your own yogurt with no fancy kit and create easy-to-digest vegan-friendly cheese.
This extensive course will give you the confidence and skill to fill your kitchen with tastebud-tingling ferments but beyond the making, you’ll also learn more about how the science of fermentation as well as the health benefits.
You'll learn:
- how to ferment food including grains, pulses, nuts, dairy, fruit and honey
- recipes for dosas, egg-free omelette, ginger beer, mead, fermented cheese, homemade yoghurt and apple cider vinegar
- creating your own fermented recipes
- how fermented foods can help your digestive system
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 fermentation course:
Every student is different but in general we think the whole course will take around 14 hours 5 minutes to complete including:
- Video lessons: 2 hours 5 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 14 hours, 5 minutes of CPD learning.
Course outline
Fermenting Grains and Pulses
Fermenting nuts and dairy
Fermenting fruit
Mead and ginger beer
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.
Frequently bought as part of this collection
From $665Up to $2,050 The River Cottage Cooking Diploma: Next Level
Master the entire subject and SAVE 26% when you buy this collection
12 Courses • 9 Expert TutorsRiver Cottage Next Level Diploma takes your cooking skills onto the next stage with River Cottage's team of chefs led by Hugh Fearnley-Whittingstall.
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