Food Craft Institute Launches – Master Classes for Jammers and Picklers in 2012

We’ve been in the know about The Food Craft Institute for months, and are so happy to finally share the mission of FCI, and the series of Master Classes they are launching this spring. There is no other organization doing anything this ambitious for food crafters, and our own Susie Wyshak will be an instructor on the business of food.

The Master Classes they are launching first are on Jams, Marmalades and Chutneys, over 12 weekends from April to July. The program will teach traditional food crafting methods and techniques as well as real-world business analysis and business planning skills. With this training, FCI graduates can launch and improve their own food businesses or obtain high-level jobs in existing food businesses.

Read the SF Chronicle’s Story on the Food Craft Institute, with Epicuring’s co-founder, Susie Wyshak talking about its important new role. 


The Food Craft Institute (FCI) is a new educational institution that works to create and improve the viability of small and medium-scale value-added food businesses in rural and urban America.

FCI is is for: Current food professionals, students and entrepreneurs.

Who: Want to create or work in a business producing and selling hand-crafted, artisanal foods that are made using traditional skills.

The Food Craft Institute (FCI): Teaches traditional food production methods and techniques as well as giving real world business advice so graduates can launch their own artisanal food businesses.

Unlike: Traditional culinary institutes, FCI is focused on reinvigorating the art of food craft, restoring dignity to the profession and helping new businesses succeed.

FCI teaches traditional food crafting methods and techniques as well as real-world business analysis and business planning skills. With this training, FCI graduates can launch and improve their own food businesses or obtain high-level jobs in existing food businesses.

FCI defines food craft as the transformation of raw ingredients into finished food products by using techniques that change and build flavor, make foods last longer, and increase the impact of land and place on taste. Food Craft businesses produce these products on a commercial scale. Due to the nature of these products and their inputs, they are best suited for small- and medium-scale production.

Running a food craft business requires entrepreneurial spirit, manual skills, wisdom, and a deep understanding of primary ingredients. Many food-crafting techniques date back centuries or millennia, while others are recent innovations. Unlike traditional culinary institutes, FCI is focused on reinvigorating the art of food craft, restoring dignity to the professions of food craft, and helping new businesses launch.

With a unique combination of professional food craft training courses steeped in traditional techniques, practical business skills training and entrepreneurship the Food Craft Institute seeks to invigorate the creation and success of artisan food craft businesses throughout the United States.

THE LINE UP:

Jams, Marmalades and Chutneys

Dates: April 21 – July 14, 2012. Approximately 12 weeks, either Sat or Sun classes

$2,750 includes class fees, course lunches and materials – scholarships available for qualified applicants

Pickles, Krauts and Ferments

July 28 – Oct 27, 2012. Approximately 12 weeks, either Sat or Sun classes
$2,750 includes class fees, course lunches and materials – scholarships available for qualified applicants

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