In this workshop, apprentices are introduced to yeast propagation and the yeast cycle.
Apprentices undertake practical sessions comparing wet yeast systems to dry yeast systems, learning how to focus a microscope, count yeast and carry out a viability check.
They are also introduced to microbiological spoilage and the key organisms involved.
One day
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We take great pride in partnering with leading hospitality and retail brands, as well as independent businesses across the UK to support their employees' career pathways.
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