Executive Development Programme in Homemade Fish Curing
-- ViewingNowThe Executive Development Programme in Homemade Fish Curing is a certificate course designed to equip learners with the essential skills for career advancement in the food processing industry. This programme focuses on the traditional art of fish curing, providing a unique blend of theoretical and practical knowledge.
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GBP £ 149
GBP £ 215
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โข Fish Selection: Understanding the importance of choosing the right fish for curing, including information on freshness, sustainability, and species variety.
โข Brining Techniques: Detailed instruction on brining methods, including wet and dry brining, and the science behind how brining enhances the flavor and texture of fish.
โข Smoking Fundamentals: Overview of different smoking methods, including cold and hot smoking, and the impact of each on the final product.
โข Curing Ingredients: Exploration of various curing ingredients, such as salt, sugar, and spices, and their role in preserving fish.
โข Safety and Sanitation: Emphasis on maintaining a safe and clean environment during the curing process, including proper food handling and storage practices.
โข Recipe Development: Guidance on creating original fish curing recipes, taking into account factors such as flavor profiles and texture preferences.
โข Marketing and Branding: Insights into successful marketing and branding strategies for homemade fish curing businesses, including packaging, labeling, and promotion.
โข Business Operations: Overview of the day-to-day operations of a homemade fish curing business, including inventory management, production planning, and customer service.
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