Brewer Yeast – Yeast Handling & Microbiology

In this workshop, apprentices are introduced to yeast propagation and the yeast cycle.

Summary

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.

Content covered

Dry yeast
Microbiology and hygiene
Yeast in the lab
Fermentation management

Duration

One day

Apply for an apprenticeship!

Looking for an exciting and rewarding career that offers on-the-job training, valuable skills, and a chance to earn while you learn?

Consider an apprenticeship!

Learn more

People we work with

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.

What are you looking for?