COURSE DESCRIPTION

Participants would be taught how to identify, analyse and set up controls for possible defects and process efficiencies 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.

ENTRY REQUIREMENTS

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

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DURATION
15 weeks

CAMPUS
Chaguanas
Wednesday
5:00PM – 8:00PM

COURSE FEE
1200

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