Sneak Peek
Learn all about how to preserve different foods.
Course Code: SGF3
Course Duration: 20 hours (minimum, self-paced study, commonly 2 to 8 weeks, less or longer as you need)
Learn all about various methods of food preservation in this short course. Food preservation is an important skill to improve the value you get from the food you have, and to reduce unnecessary wastage. This course can lead to savings in time and money for everyone from a home gardener up to commercial food producers.
This course will lead to understanding:
- How food deteriorates.
- How food can be preserved.
- How to use the best method for a particular food.
Who can benefit from this course?
- Farmers can learn how to value add to the produce from their farm
- Families can learn how to store food safely, and to make pickles, jams, preserves and other food products.
- Food retailers and restaurant staff will better understand how to handle the food they deal with, to improve the shelf life and quality of produce.
This self-guided 20 hour course lets you work at your own pace, without deadlines or cut off periods. It also includes optional activities that are designed to enhance the learning experience and deepen your understanding of food preservation.
All the work you do will be towards the end goal of helping you to successfully preserve your own foods.
What Will You Learn?
Lesson 1 – Scope & 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 & 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, & Sauces
- General guidelines
- Pickles
- Other pickles
- Chutney
- Sauces
- Recipes
Lesson 6 - Jams & Jellies
- Pectin
- Jam
- Jelly
- Marmalade
- Recipes
Lesson 7 - Canning/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 & Techniques
How Does This Course Work?
Fully online, 20-hour self-paced course!
Enrol any time and start straight away.
Automated self-assessment tests.
Optional, practical suggested tasks throughout.
Certificate of Completion (you must pass the final assessment to be awarded the certificate).
Still Undecided... Let Us Help
We are experienced at helping people with course choices and career decisions.
We have course counsellors that can advise you for free.
We have written books and courses on a wide range of food sustainability and business topics.
We know how to provide the learning needed to get you started on your study journey.
Email us at admin@acs.edu.au | Call us (07) 5562 1088