Introduction to Smoking Fish Workshop


Certificate Awarded

Certificate of Participation

Prerequisites

Course Description

This workshop is being offered to Nunavut Processers as part of the ongoing partnership with NFMTC (Nunavut Fisheries and Maritime Training Consortium) and the Fisheries and Marine Institute.

Course Outline

1.0 Sanitation and Hygiene

2.0 Processing Smoked Fish (Cold and Hot Processes)

3.0 Food Safety – Smoked Fish

4.0 Quality Characteristics

5.0 Product Costing


ATTENTION: Your acceptance notification will be E-mailed to the E-mail account you provide during the registration process. Please remember to check your Junk E-mail folder for any communications that may have been filtered to that location.

Minimum class sizes are required to deliver courses, should these minimums not be achieved classes could be postponed or rescheduled.

Course Section List

There are no sections available for this course. Some courses are based on public/industry interest.Please fill out our course communication form to express interest in this course which will help us in organizing future sections.