Module #1 Introduction to Advanced Food Preservation Overview of the importance of food preservation,Benefits of advanced techniques, and course objectives
Module #2 Food Safety and Microbiology Foodborne pathogens, Microbial growth and control, and Safe handling practices
Module #3 Canning and Bottling:Principles and Safety Basic principles of canning, Canning methods (high-acid, low-acid, and pressure canning), and Safety precautions
Module #4 Canning Meats and Low-Acid Vegetables Canning meat, poultry, and seafood, Canning low-acid vegetables, and Recipes and techniques
Module #5 Canning Fruits, Jams, and Jellies Canning fruits, Making jams and jellies, and Recipes and techniques
Module #6 Dehydrating and Drying Dehydration methods (air drying, sun drying, and machine drying), Drying fruits, vegetables, and meats
Module #7 Smoking and Curing Meats Smoking principles, Curing methods (salt curing, sugar curing, and fermentation), and Recipes and techniques
Module #8 Fermentation:Principles and Techniques Fermentation principles, Lacto-fermentation, and Fermenting fruits, vegetables, and dairy
Module #9 Pickling and Fermenting Vegetables Pickling methods (quick pickling, lacto-fermentation, and vinegar pickling), Recipes and techniques
Module #10 Preserving by Freezing Freezing principles, Freezing methods (individual quick freezing, blast freezing, and cryogenic freezing)
Module #11 Freezing Fruits, Vegetables, and Meats Freezing fruits, Freezing vegetables, and Freezing meats, poultry, and seafood
Module #12 Vacuum Sealing and Sous Vide Preservation Vacuum sealing principles, Sous vide cooking and preservation, and Recipes and techniques
Module #13 Preserving by Salting and Curing Salting principles, Curing methods (salt curing, sugar curing, and fermentation), and Recipes and techniques
Module #14 Preserving Dairy and Eggs Preserving dairy (cheese, yogurt, and butter), Preserving eggs, and Recipes and techniques
Module #15 Preserving Meat and Poultry Curing and smoking meats, Preserving poultry, and Recipes and techniques
Module #16 Preserving Fruits and Vegetables Preserving fruits (canning, freezing, and dehydrating), Preserving vegetables (canning, freezing, and dehydrating)
Module #17 Food Preservation for Special Diets Preserving food for vegan, gluten-free, and other special diets, and Recipes and techniques
Module #18 Advanced Food Preservation Techniques Molecular gastronomy, Fermentation with koji, and Other advanced techniques
Module #19 Food Preservation Equipment and Supplies Equipment for canning, dehydrating, smoking, and other methods, and Essential supplies and ingredients
Module #20 Food Safety and Quality Control Monitoring food safety, Quality control measures, and Troubleshooting common issues
Module #21 Labeling and Packaging Preserved Foods Labeling regulations, Packaging methods (jars, cans, bags, and boxes), and Designing attractive labels
Module #22 Selling and Marketing Preserved Foods Selling preserved foods online, Farmers markets and craft fairs, and Building a brand and marketing strategy
Module #23 Food Preservation for Emergency Preparedness Preserving food for emergency situations, Building a food storage pantry, and Creating a emergency food plan
Module #24 Preserving Food for Camping and Outdoor Activities Preserving food for camping and backpacking, Dehydrating and freeze-drying for outdoor activities
Module #25 Course Wrap-Up & Conclusion Planning next steps in Advanced Food Preservation Techniques career
