Sneak Peek
Preserving Fruit Vegetables and Other Foods
Self Paced 20-hour course to help you understand more about preserving food.
Foods do not last forever. Microorganisms cause meats,
vegetables and fruits to deteriorate in quality, and become contaminated with
potentially dangerous microorganisms; rapidly if the foods are not handled
properly.
Mankind has developed many techniques to preserve food, over
thousands of years. This course helps you to understand how food deteriorates
and becomes contaminated; and the many ways of slowing that process to extend
the useable shelf life of different types of food.
Our 20 hour courses are self paced and will help you understand a topic
in a short amount of time. You can work through the course when you
like- test yourself with mini-tests along the way. There are extra case
studies or research you can undertake if you would really like to get
into the topic. Once you have completed the lessons and self assessment
tasks, there is a final exam undertaken online- you can then download
your personalised certificate.
Course Content
Lesson 1 SCOPE AND NATURE OF FOOD PRESERVATION
Definition of food preservation
History of food preservation
Why do we preserve foods?
Overview of food preservation
Choosing a food preservation method
Lesson 2 HOW FOOD DETERIORATES AND BECOMES UNSAFE
Food spoilage
Food Microbiology
Food Spoilage by Enzymes
Food-borne Disease
Food-borne Infections
Lesson 3 WAYS FOOD CAN BE PRESERVED
Food preservatives
Food preservation - Use of Salt
Food preservation - Use of Acid
Food preservation - Use of Sugar
Other natural food preservatives – a summary
Artificial preservatives
Lesson 4 FREEZING FOOD
Why freeze food?
History of freezing food
Which foods can be frozen?
How to freeze food
Freezing fruits
Freezing vegetables
Freezing meat and poultry
Managing the freezer
General considerations when freezing food
Lesson 5 PICKLES, CHUTNEY AND SAUCES
General Guidelines
Pickles
Other pickles
Chutney
Sauces
Recipes
Lesson 6 JAMS AND JELLIES
Pectin
Jam
JELLY
Marmalade
RECIPES
Lesson 7 CANN ING/BOTTLING FOODS
Bottling
Preparation of Ingredients
Bottling methods
Recipe
Demystifying preserving kits
Lesson 8 DRYING FOOD
Drying methods
Drying methods for selected produce
General tips with drying foods - a summary
Lesson 9 FERMENTATION
Foods fermented by yeast
Foods fermented by bacteria
Lesson 10 OTHER FOOD PRESERVATION TECHNIQUES
Smoking food
Pasteurisation and sterilisation
Sterilisation
Food irradiation
Vacuum packing
Food packaging materials
Using the freshest produce
Lesson 11 USING PRESERVED FOODS
Starting a food preserving business
Deciding what to grow
How to set up your business
Lesson 12 GLOSSARY OF FOOD PRESERVATION TERMS AND TECHNIQUES
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]