PROGRAMME DESCRIPTION

Participants will be taught methods by which to identify, analyse and establish controls for possible defects and process inefficiencies in food production. This includes writing quality specifications, identifying the functionality of key ingredients and the appropriate process for the control parameters for the product being produced.

This course is for individuals working within the food manufacturing industry, caterers and persons involved in food packaging.

ENTRY REQUIREMENTS

Applicants seeking admissions to this short course must be sixteen (16) years and over.

 

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DURATION
10 weeks

CAMPUS
Chaguanas

COURSE FEE
1200

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