FermentED

1. Abled Kitchen

   Abled Kitchen is creating opportunities for inclusivity in Launceston’s food culture.

   FermenTas, in conjunction with St. Giles, aims to empower our disability community with the skills and knowledge to participate in our local food sector.

   Learn more about Abled Kitchen.

2. The Science of Brewing Operations

   Description

   In this unit, you will learn the beer production processes from raw materials to packaging. You will be introduced to the science that underpins the brewing process and the underlying brewery operations, including quality, health & safety, hygiene, engineering, and environmental management. Embedded in this course is the General Certificate in Brewing content from the Institute of Brewing and Distilling (IBD). This course is delivered through a partnership between UTAS, FermenTasmania and the IBD. You will extend your learning of beer production through an industry led workshop, tutorial sessions and learning activities.

   Timeline

   Pre-break (mid-October 2022 – mid December 2022)

   • 3 modules ISP first (30 hours):
     • Fermentation
     • Biology
     • Micro-biology
   • IBM content – first few modules

   Post-break (Late January 2023 - early March 2023)

   • IBM content – remaining modules (60 – 80 hours total)
   • 2-day workshop (practical designed with Ferment Tas but facilitated by them)

   March 2023

   • IBM exam – March 7th

   The IBM General Certificate in Brewing (GCB) content + University College – 3 modules, weekly tutorials, 2-day workshop (FermenTasmania) and 3 assessment tasks = Brewing Science and Operations (Award Unit)

   Our students can still achieve the unit – without passing the Institute of Brewing and Distilling Exam

3. Cider Start Up Course

   Description

   Our Cider Start Up course is Australia’s first cider-making short course combining science and business expertise. Developed in partnership with industry, including FermenTasmania, this course aims to tap into the growing popularity of cider making and help both hobbyists and those already working in the industry refine their product.

   This is your opportunity to learn the fascinating science behind cider-making, including production methods, flavours and ingredients, the fermentation process as well as bottling and cleaning methods. In the last module of this course you will also learn how to take your product to market and how to start your own cider business with our step-by-step business basics guide.

   How you will learn

   This course is fully online and self-paced, allowing you to study when it’s convenient for you. As a general guide, we recommend allocating 2-3 hours of study time per module. The learning will consist of online materials, reading resources and short videos to help guide your knowledge. There are no formal assessments and upon course completion, participants will receive a Certificate of Attendance. You will retain access to the course materials for 6 months, from the date you register.

   Who should do this course?

   The course is designed for anyone who wishes to understand more about the science of cider. This course is particularly useful for commercial and recreational cider makers.

   More course information can be found at the University of Tasmania website.

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