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Current course
Participants
General
18 February - 24 February
25 February - 3 March
4 March - 10 March
11 March - 17 March
18 March - 24 March
25 March - 31 March
1 April - 7 April
8 April - 14 April
15 April - 21 April
22 April - 28 April
Expected learning outcome
- Breaded and Battered Products
- Fish finger
- Fish cutlet
- Imitation products
- HACCP in product preparation
Last modified: Monday, 16 July 2012, 10:29 AM