Course Description

Interested in exploring the aspects of developing a value-added food product? During this hands-on course participants will explore the value-added industry as a whole. Participants will learn how to manufacture a broad range of the most current and appealing food products in Hawaii, the needed scientific requirements, and business and marketing approaches that will help participants succeed as food entrepreneurs. TThis class is taught under the guidelines developed by the University of California Cooperative Extension Service, from whom graduates will receive a certificate upon completion and graduation.

Learner Outcomes

Learn the latest principles and procedures of food manufacturing Understand proper food handling and sanitation Gain Hawaii Food Handlers certification Expand on knife skills Strengthen understanding of basic food science Practice food fermentation processes Gain new knowledge in jelly and jam, pressure canning, meat curing, sausage making, dehydrating, food fermentation and food preservation practices Sample various successful Hawaii made food products geared for local, national and international markets.
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