WVA 102 Food Preservation Methods -Spring 2015

Each IGEN Consortium college has established an Industry Advisory Group as part of their Career and Technical Education program. Advisory Group members contribute to the design, development and delivery of CTE courses including those developed through this TAACCCT grant. The members also provide opportunities for work-based learning and job placements for program graduates.

License

CC BY

Funding Source

TAACCCT Round 1

Abstract

This course introduces students to the commercial practice of food preservation to make fresh, local foods available throughout the year, make use of seasonal abundance, and add diversity to local farm foods. The hands-on portion of the course teaches a variety of preservation methods and techniques that can be used in commercial settings in ways that maintain food safety, flavor, and nutrition. The art and science, and principles of food preservation will be covered. Topics include freezing, drying, dehydrating, pickling, canning and more. Please note that all course materials and content are provided in the IMS Common Cartridge (IMSCC) format. The content can be accessed by opening the IMSCC file using your organization's Learning Management System application (these include Blackboard, D2L, Canvas etc.). Additional information about accessing Common Cartridge files can be found on the IMS Global Web site: http://www.imsglobal.org/cc. Future plans for the Skills Commons Web site include a feature that will allow users to view and download course content that is provided in the IMSCC format. Please refer to the "Enabling Others to Reuse Your Materials” page for more information: http://support.taaccct.org/enabling-reuse/.