Fermentation Series

Fermented foods have become one of the most popular food trends. As of Fall 2017, Madison College is offering a new non-credit culinary certificate, the Culinary Enthusiast Fermentation Series. This Certificate consists of a series of five hands-on three-day courses and will provide you with an understanding of fermentation history, science, nutrition and flavors as they apply to dairy, beverages, vegetables and breads.


Two additional courses will become available Spring 2018:

  • The Home Creamery: Culturing Milk and Simple Cheese
  • Beverage Fermentation 101: All That Fizz

We invite you to get to know our Fermentation instruction team and try out a fermentation class soon!

Linda ConroyLinda Conroy

Linda Conroy is a vibrant, passionate woman who continually seeks to deepen her connection to the earth. She is an herbalist, wild food aficionado and home cheese maker. She is the creator of Wild Eats Community Meals, Moonwise Herbs and The Midwest Women’s Herbal Conference. Participants in programs organized and/or facilitated by Linda walk away with an appreciation for the natural world as well skills for incorporating plants and whole food into their daily life.

Shawn RediskeShawn Rediske

Shawn Rediske began his baking career as a hobby while working professionally as an engineer. Engineering developed his passion for process; time revealed a desire to help people and support sustainability. Shawn, is the co-owner and baker at Water House Foods, in Lake Mills, which specializes in making tasty foods using Wisconsin and organic ingredients. Shawn spends much of his time sharing what he’s learned by teaching baking and cooking classes.

Faith AnackerFaith Anacker

Faith Anacker, owner of Fizzeology Foods is a visionary fermentologist, a lifetime student of mother nature and committed to sustainable life practices. She is fed by making connections and sharing information. Relationships are what tie her passions together- connecting body, mind and spirit. She offers workshops and classes about fermentation, wise traditional lifestyle, and consumer awareness.


Fermentation Fest

We encourage you to attend Fermentation Fest 2017 October 6-8 and October 13-15 in Reedsburg, WI.

Fermentation Fest: A Live Culture Convergence, is an annual celebration of live culture in all its forms is presented by Wormfarm Institute, a non-profit organization based in Reedsburg. Fermentation Fest brings together farmers, chefs, artists, and poets for tastings, demonstrations, cooking classes, art events, performances, food carts and more.

From sauerkraut to hot sauce, from chocolate to coffee, beer, wine and cheese, over one-third of what we consume is fermented. Fermentation Fest features authors, artists, bakers, scientists, chocolatiers, brew masters and cheese makers over two consecutive weekends, offering over 50 classes and lectures that celebrate the abundance and transformation that is fermentation. Learn more about the health benefits, enjoy samples, and experience hands-on ways to bring fermentation skills into your daily life.

The Madison College Reedsburg campus is hosting the following classes at Fermentation Fest:



Try our fun and highly affordable enrichment cooking classes, which are offered at a variety of locations throughout our district. No experience required, and supplies are provided. Meet some new people and enjoy the food you prepare together.


To register, use the course links above to locate an upcoming section and login to add to cart, or note the 5-digit class number and phone (608) 258-2301, ext 2, for registration assistance.

No application is needed. If you have never taken a class here before, you can facilitate enrollment by creating a student account.