Safe Canning and Food Handlers Certificate Course

Home canning has a long history. Today it’s often used for a variety of reasons: to carry on grandma’s tradition, to save on food costs, to eat fewer highly processed foods and to eat locally grown foods. But grandma’s way wasn’t always the safest way. Start your own canning tradition with the knowledge you need today to preserve foods safely.

This course offers approximately 7.5 hours of classroom instruction plus 7.5 hours of hands-on canning experience, using both a pressure canner and boiling water baths. You will learn Safe Home Canning methods plus “Food Safe” course material, and will write an exam for the City of Winnipeg Food Handlers Certificate (required in food handling establishments) as part of this course. Those who achieve at least 70% on their exam will receive a Food Handlers certificate, in effect for 5 years throughout Western Canada. Participants will also take home a sample of canned product prepared during the course. The use of all required lab equipment, canning supplies, ingredients, recipes and Food Handlers exams is included in the cost of enrollment for this course.

Location: Barbara Burns Food Innovation Laboratory (Room 410), 4th floor Human Ecology Building, U of M Fort Garry Campus
Tuition: $295 (includes Food Handlers Certification — a value of approximately $100)
Time: June 11-15, 2012 1-4pm

Instructor:Corinne Dawley, PHEc, has 35 years of experience as a food and nutrition educator specializing in conducting TV demonstrations, interviews and live presentations. Her passion for food is combined with extensive experience in nutrition education and food safety, promotion, recipe development and testing, food styling and appliance marketing. She has made regular TV appearances including 21 years on the “Great Tastes of Manitoba” show. Currently, she works as a self-employed, freelance Home Economist teaching the City of Winnipeg Food Handlers course, food safety and nutrition classes for WRHA Home Care staff, and a food preparation and preservation course as well as a food facts and fallacies course at the U of M.

Offered by the University of Manitoba’s Extended Education and Department of Human Nutritional Sciences, Faculty of Human Ecology.

For more information:

Sandra Stechisen
Program Administrator
Extended Education
University of Manitoba
Ph: 204-474-6685; toll-free in North America 1-800-432-1960 ext 6685