Description
Farmhouse Ferments
Grades: 5th-8th
Teacher: Crystal Clark
Teacher absence policy: Substitute
Course Description: Hands-on fermentation class where students explore the traditional art and science of fermenting foods. Through simple kitchen experiments, students will learn how beneficial microbes transform everyday ingredients into foods like yogurt, sauerkraut, sourdough, and pickles. Along the way, we’ll discuss how fermentation has helped families preserve food for generations, why fermented foods support good health, and the fascinating processes God designed in the natural world. Students will practice safe food preparation, observe fermentation in action, and gain confidence making simple ferments at home.
Course Length: 1 semester
Day/Time: Wed 9:00-10:55 (two-hour)
Cost: $150 semester
Supply Fee: $0 per semester
Class Prerequisite: None
Materials Teacher Will Provide: All equipment needed
Materials Students Must Provide: Notebook, pen/pencil.
Minimum Enrollment: 8
Maximum Enrollment: 12
Parent Requirements: There will be No Required Homework for this class.
Teacher: Crystal Clark
Contact: 406-607-0574