WVA 102 Food Preservation Methods
This course introduces students to the commercial practice of food preservation to make local foods available throughout the year and to make use of seasonal food products, while adding diversity and value 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, science, principles and practices of food preservation are covered. Topics include drying, dehydrating, pickling, canning and more. 12 (1 lecture hour and 2 laboratory hours)
Prerequisite/Corequisite
CLA 100 or equivalent experience - must be taken prior to or at the same time as this course