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Preserving Meat and Fish Short Course

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A great course for anyone working with meat or fish; amateur or professional; from the home kitchen to small or large scale operations.  The process of preserving meat or fish can change and enhance food flavours as well as extending the shelf life of the foods. Knowing about food preserving is important for everyone dealing with meat and fish, from the farmer and fisherman to the food processors, food retailers and those who cook the final product -whether in a home kitchen or restaurant.

Lesson 1 Introduction
Health risks 

Lesson 2 Curing Meats 
Salts, sugars and nitrites 
Making salami 
Making dry fermented salami 
Curing prosciutto 
Pickling fish in vinegar or salt 

Lesson 3 Drying Meat 
What drying does 
What meats to use 
Meat drying techniques 
Sun drying 
Solar drying 

Lesson 4 Smoking 
Temperature control 
Which wood to use 
Humidity of the smoker 
Preparing the meat 
Smoking times 

Lesson 5 Canning
The pressure method 
Processing procedures 
Beef, lamb, pork 
Minced meat 
Game meats 
Beef bolognese sauce 
Beef or chicken stock 

Lesson 6 Freezing 
Freezing meat, poultry and fish 
Processing meat for freezing 
Freezing meat 
Freezing fish and seafood 

Lesson 7 Vacuum Packaging
Types of domestic vacuum sealers 
What dangers are there in vacuum sealing? 

Lesson 8 Business and Work Opportunities
Business risks 
What is conflict?

How does this course work?

You can enrol at any time
Once you have paid for the course, you will be able to start straight away.
Study when and where you like. Work through at your own pace.

You can download your study-guide to your smart phone, tablet or laptop to read offline.

There are automated self-assessment tests you can complete at the end of each lesson. You can attempt these as many times as you wish and each time, upon completion, you can see your results. You will need internet access to complete the self assessment tests.

At the end of the course, you are presented with a large assessment which can be attempted online, anywhere, anytime. If you achieve a 60% pass in the exam; you immediately receive a downloadable certificate of completion with your name on it. If you do not achieve a 60% pass rate, you can contact us to re-sit your exam. ( email- [email protected] )

Contact us at anytime if you have any issues with the course. [email protected]

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Preserving Meat and Fish Short Course Preserving Meat and Fish Short Course
£100.00 In stock