Course Description: The Modern Larder II: Fermentation, Curing and Preservation

In an era of hyper-processed convenience foods, mastering preservation techniques is one of the most empowering skills a cook can develop. This hands-on, 4-week course takes students beyond simple recipe-following to understand the mechanics of food preservation. From wild lacto-fermentation and water-bath canning to thermal jam-making and long-term charcuterie, students will learn how to safely and deliciously extend the seasonal larder. Each week combines essential kitchen science with heavy practical lab work, ensuring students take home tangible, professional-grade products and the confidence to replicate them at home. Cost includes all consumable materials and equipment. Some additional materials (specific canning jars and bottles) will be required throughout the workshop. The Modern Larder II explores new techniques and recipes that complement the topics covered in The Modern Larder I. However, participation in The Modern Larder I is not required to take The Modern Larder II.

Weeks 1 - 4 will include:

Sugar, Pectin, and Reduction - Jams, Chutneys, and Fruit Spreads
The Protein Matrix - Fresh Sausage Making and the Primary Bind (i.e.; grinding, seasoning, emulsifying, and stuffing fresh sausages)
Short-Term Meat Curing and Fermentation Audit (i.e.; building a 7-day home bacon or gravlax)
The Harvest, The Aging Reveal, and Larder Integration (i.e.; harvesting the long-term salumi hung previously)

Course Details: (seats remaining)

Schedule:

Class is on Saturday, Feb. 20, Feb. 27, and March 6, and concludes on Sunday, March 14.

Times:

09:00am-12:00pm PST

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Price:

Class Price : $449.00

Additional Course Information

The Modern Larder II explores new techniques and recipes that complement the topics covered in The Modern Larder I. However, participation in The Modern Larder I is not required to take The Modern Larder II.
Some additional materials (specific canning jars and bottles) will be required throughout the workshop. The instructor will communicate the needs on the first session of the series.

Instructors

Name

Additional Resources

Brian Kerr

Biography: Over the years, Brian Kerr has been privileged to lead kitchens in many diverse and high-profile settings, including Morton's The Steakhouse, The Stephanie Inn, The Oregon Golf Club, Deschutes Brewery and Public House, Anthony's at the Old Mill, and is now a full-time instructor and program director at Cascade Culinary Institute.

With a focus on sustainability and purchasing locally, he's developed strong relationships with providers of the highest quality farm-fresh food available in Central Oregon. He enjoys teaching and celebrating, with a focus on creating unforgettable culinary experiences that draw influences from around the world.

When he's not in the kitchen, you'll find him spending time with his family, enjoying all that Bend has to offer, including hiking, fly fishing, camping, kayaking, and bird watching!

Facility Detail

COCC Cascade Culinary Institute

CUL 119

2555 NW Campus Village Way

Bend, OR 97703

Cancellation Policy

Students must cancel by contacting our office via phone: (541) 383-7270 or email: ceinfo@cocc.edu. Cancellations received 5 days prior to the start of the class will receive a full refund. Full refunds are also issued for classes cancelled by COCC. Refunds will be issued back to your card or in the form of a check and mailed within two weeks of the cancellation date if paid by check or cash. Failure to participate in a course or program does not result in a refund. Exceptions to the general refund policy are noted in the course descriptions on our website and in the printed schedule. If you have any questions, please call us at (541) 383-7270.