How to preserve meat and fish short course
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Preserving Meat and Fish Short Course

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* Prices include 10% GST for Australian orders.
International orders will have GST removed at the completion of your order.


Sneak Peek

 Self Paced 20-hour course to help you understand more about preserving meat and fish

 

This course provides professional training for anyone producing or handling meat or fish, whether on a commercial scale or in your own home. It has relevance to:

Farmers and Fisherman
Food Processors
Meat and Fish Marketing
Importers/exporters
Health professionals
Self Sufficiency & Hobby farming
Food retailers: butchers, market stalls, supermarkets, delicatessens
Restaurants, cafes
Food writers, educators, etc

Whether studying for your own interest and personal improvement, or for professional development or basic career training; this course lays a sound foundation for developing a practical and broad understanding of better dealing with meat and fish foods.

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: What do you learn?

Lesson 1 introduction

Methods 
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 
Recipes 

Lesson 5 canning

The pressure method 
Processing procedures 
Chicken 
Beef, lamb, pork 
Minced meat 
Game meats 
Beef bolognese sauce 
Beef or chicken stock 
Tuna 

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

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
$220.00 In stock