Professional Certificate in Food Preservation: A Restaurant's Handbook
-- ViewingNowThe Professional Certificate in Food Preservation: A Restaurant's Handbook is a comprehensive course that equips learners with essential skills for food preservation and safety in the restaurant industry. This course is critical for those seeking to advance their careers in food service management, catering, or restaurant ownership.
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GBP £ 140
GBP £ 202
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โข Food Preservation Fundamentals: Introduction to food preservation methods, principles, and benefits. Understanding food degradation and the importance of preservation in food safety.
โข Canning Techniques: Overview of canning methods, equipment, and safety guidelines. Comprehensive instruction on hot water bath and pressure canning.
โข Fermentation Processes: Explanation of fermentation principles and benefits. Hands-on training in fermenting vegetables, fruits, and dairy products.
โข Freezing and Chilling: Best practices for freezing and chilling food products. Temperature control, freezer burn prevention, and thawing methods.
โข Dehydration Techniques: Introduction to dehydration methods, equipment, and benefits. Guidelines on drying fruits, vegetables, and meats.
โข Pickling and Brining: Overview of pickling and brining techniques. Hands-on instruction in creating pickles, relishes, and brined meats.
โข Food Preservation Regulations: Compliance with government regulations and food safety standards. Understanding labeling requirements, recordkeeping, and inspections.
โข Hazard Analysis and Critical Control Points (HACCP): Implementing HACCP plans for food preservation processes. Identifying and controlling potential hazards.
โข Preservation Recipes and Menus: Designing preservation-based menus and recipes. Utilizing preserved ingredients in menu offerings.
โข Case Studies and Practical Applications: Analyzing real-life food preservation scenarios. Applying learned concepts to real-world situations.
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