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Fish Processing Technology

COURSE TITLE

Fish Processing Technology

 

SCOPE

The aim of this course is to provide the participant with information and techniques with respect to fish processing, maintaining product quality and meeting compliance standards.

 

Who would benefit?

This course is recommended for Fisheries Personnel, Personnel involved in Advisory and/or Regulatory capacities in the Food & Public Health Sectors, Managers, Supervisors and Employees of Seafood Handling and Processing Facilities, Fisherman and Fish Vendors.

 

DURATION & DELIVERY

The duration of this course is nine (9) weeks and consists of 270 contact hours comprising 100 hours of theory and 160 hours of practical work. Classes are from 8:00am to 4:00pm, Monday to Friday. A combination of lectures, demonstrations, models, videos and practical training is used in order to deliver this course.

 

OBJECTIVES

The course is designed to train persons involved in sea food processing about:

  • The factors that affect seafood product quality
  • Safety when handling and processing seafood
  • Processing of seafood using various methods
  • Maintenance of standards

 

COURSE OUTLINE

The course comprises six modules. Module 101 (Fin Fish Handling and Processing) is mandatory and a pre-requisite for entry into other courses dealing with Fin Fish Processing.

The modules and their durations are as follows:

  • Module 101 - Fin Fish Handling & Processing (30 contact hours - 20 hours theory & 10 hours practical)
  • Module 102 - Salt Curing and Drying of Fish (60 contact hours - 20 hours theory & 40 hours practical)
  • Module 103 - Smoking of Fish (60 contact hours - 20 hours theory & 40 hours practical)
  • Module 104 - Shell Fish Handling, Processing and Preservation (60 contact hours - 30 hours theory & 30 hours practical)
  • Module 105 - Fish and Shellfish Marinades (30 contact hours - 10 hours theory & 20 hours practical)
  • Module 106 - Comminuted Fish and Shellfish Products (30 contact hours - 10 hours theory & 20 hours practical)