Overview This meat technology skills programme consists of five individual units which provides an insight into factors affecting the quality, safety and legality of meat and meat products along with a sound understanding of the principles of burger/sausage manufacture and fermented meat technology.
Each unit is delivered over one full day, 9.30am – 4pm.
There is the option to complete the full five day programme or alternatively select any number of individual units as required.
Who is the programme for? The programme is primarily aimed at technical and non-technical staff working within the meat industry at supervisory level. No previous qualifications are required.
|1||7th February 2018||Factors affecting meat eating quality|
|2||14th February 2018||Legislation and labelling of meat and meat products|
|3||21st February 2018||Meat preservation and shelf-life|
|4||28th February 2018||Meat curing, smoking and fermentation technology, including practical application|
|5||7th March 2018||Burger and sausage manufacture, including practical application|
Cost Total cost is £200 for the full programme of five units. Alternatively, individual units are available at a cost of £50 per unit. Group bookings If you are interested in booking several people on the course, please contact Teresa Kelly on firstname.lastname@example.org to organise a group booking.