Courses Details

Safety, Regulations, Packaging and Sensory Evaluation of Food (Culinology Workshop II)

Course Offerings:

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Code	Date Offered	Duration	Time	Location	Early Bird Deadline	Register
TRG1685	Jun 2 - 4, 2010	3 days	8:30 AM - 4:30 PM	Guelph	May 12, 2010	Completed

Course Partners:

Research Chefs Association

Course Details:

This is a two and a half day program. It ends at 1:00pm on day III (June 4, 2010).

Distinct from other programs of its kind, this workshop incorporates a multidisciplinary approach to studying the relevant aspects of food preparation/manufacturing, food safety, security, regulations, packaging, shelf life and the sensory evaluation of food. You will explore the key issues affecting the life cycle of food production and consumption. This intense workshop will examine:

Good manufacturing practices and Hazard Analysis and Critical Control Points (HACCP)
Hazards (biological, physical and chemical) that are a threat to safe food
Packaging and its impact on shelf life and other attributes of food
Practical applications of sensory evaluation of food

Detailed Program Agenda (pdf 409 kb)

Course Pricing:

Member More Info	Early bird `Payment must be received by Early Bird Deadline`	Regular
$986.00 CAD	$1,040.00 CAD	$1,095.00 CAD

Lifetime Learners:

The following recognition will be awarded for participation in this course

Contact Hours
16.5

Logistics & Lunch

Lunch is from 12:00pm to 1:00 pm and is on your own.

Cancellation Policy:

Substitutions (in writing) are welcome anytime, but please notify us as soon as possible.

Early cancellations (more than two weeks prior to the course date) will receive a refund of the registration fee paid, less a 25% processing charge.

Late cancellations: (less than two weeks prior to the course date) Refunds cannot be issued for late cancellations. Course Cancelled: If, for any reason, GFTC cancels a course, your entire registration fee will be refunded.

Please Note: To avoid inconvenience, and to ensure you will receive a copy of the relevant documents for this program, please ensure you register no later than 48 hours before the program is due to start.