Course Description: The Modern Larder I: 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. Some additional materials (specific canning jars and bottles) will be required throughout the workshop.

Weeks 1 - 4 will include:

The Microbial Foundation - Wild Lacto-fermentation (i.e.; sauerkraut and a season kimchi)
Acid, Salt, and Speed - Refrigerator Pickles and Quick Preservation (i.e.; refrigerator dills, pickled red onions, and multi-vegetable escabeche)
The Long-Term Cure - Launching Salumi and Whole-Muscle Cures (i.e.; coppa and lonzino meats)
Thermal Processing - Water Bath Canning and High-Acid Safety (i.e.; shelf-stable preserve and season salsa)

Course Details: (seats remaining)

Schedule:

Every week on Saturday, starting on 01/09/27 and ending on 01/30/27

Times:

09:00am-12:00pm PST

View Full Schedule |

Add to my Calendar

View Full Schedule
Add to my Calendar

Price:

Class Prices : $449.00

Additional Course Information

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.