Preserving the Harvest
This is a practical course focusing on simple concepts to provide a level of understanding and competence when dealing with the preservation of different food items. Students will make a variety of homemade chutneys, rubs, pickles, infusions, sauces, jams, jellies, and marmalades from local, seasonal produce. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.