Fermentation as our cultural heritage in the transition from technique to technology.
Are you looking for a hip topic with which you can inspire your students or visitors interactively and interdisciplinarily in the fields of (micro)biology, cultural history, healthy nutrition?
What motivates more than good food?
Together, we will develop step by step a customized concept in order to integrate the topic of fermentation into your program, set new practical learning incentives and present and implement them in an interesting way.
Analysis: We work with you to identify didactic and methodological options based on your target group.
Consulting: On the basis of our expertise and experience, we propose a concrete concept taking into account your existing equipment, as well as your project-related financial and time frame.
Transfer: Through competence training and knowledge transfer, we enable you to carry out your teaching unit, exhibition or workshop on a permanent basis.
Equipment: Thanks to our products, you can ferment quickly, safely and sustainably. We will be happy to advise you on conversion of existing equipment.
Financial aid: We also provide legal support in researching and applying for subsidies in the area of intercultural projects and sustainability.
Our expertise and our offer:
- We have more than 10 years of experience in adult and child teaching.
- Courses can be held in German, French, English, Italian and Luxemburgish.
- You can book single courses as well as series of events.
- Modules can be adapted to your needs according to your interests (fermentation basics, foreign cultures, environmental aspects, food safety, etc...).
Our courses are interactive workshops and always consist of theory and practice.