Professional work methods in small-scale food production.
All the main aspects of the product's processing and handling will be covered, until it reaches the consumer's table. How and what is needed to produce it (including raw materials, equipment, facilities), advantages and disadvantages of different methods, hazards to be avoided, quality assessment, etc. The teaching is both theoretical and practical.
Further information can be obtained by sending an email to the e-mail address firstname.lastname@example.org.