BioNetwork abtech.edu/ce 828-782-2328
Registration information, page 5. Register early!
BioNetwork provides education, outreach and laboratory training for businesses, entrepreneurs and community partners engaged in advancing the life science economy across North Carolina. These services focus on emerging opportunities and practical information required for compliance with federal regulations. Phone: 828-782-2328 Email: asheville@ncbionetwork.org Web: abtech.edu/bionetwork Facebook.com/bionetworkatabtech Twitter: @food_bev_sci
BioNetwork FSPCA Preventive Controls For Human Foods: Preventive Controls Qualified Individual (PCQI)
Are you looking to become a Preventive Controls Qualified Individual (PCQI)?Completing our course is one way to achieve that goal. Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course is the standardized curriculum recognized by FDA.Regulations for the Current Good Manufacturing Practice (CGMP), hazard analysis, and risk-based preventive controls permit only a PCQI to perform certain activities. So if you are looking for a career in safe manufacturing, processing, packing, and holding of food products, consider PCQI training today.Successful completion of FSPCA Preventive Controls for Human Food requires attendance at all sessions. F, 5/7-5/21, 8 a.m. - 5 p.m., SEF-9084-120BW RM 221, TCC, A-B Tech Enka Fees: Course: $250.00
Introduction to Sensory Science
Sensory evaluation of food and beverages isn't just for brewers or food scientists! Have you ever wondered what’s going on when you eat something spicy? Why are some people overwhelmed by an aroma that you can barely perceive? This course will provide an overview of how your senses work and how those in the food and beverage industries can utilize sensory information in quality control, product development, and even to make business decisions. Or, you may finally settle the name brand vs. generic debate! T, 7/13-7/27, 6 p.m. - 8 p.m., SEF-9135-121BW RM 112, TCC, A-B Tech Enka Fees: Course: $40.00
Segment Two - Seafood HACCP (AFDO Accredited)
Advance your food safety career with a certificate from the Association of Food and Drug Officials (AFDO). This certificate provides evidence that you have met the FDA Seafood HACCP training requirement.You can earn your certification by attending our FDArecognized course, Seafood HACCP Segment Two. It’s a one-day practical course developed by AFDO and the Seafood HACCP Alliance.Qualified SHA/AFDO instructors teach this FDA-recognized course.PLEASE NOTE:To receive the certificate of course completion from AFDO and SHA, you must first complete the Basic Seafood HACCP Segment One Internet Course and provide a copy of the Internet course completion Email to show that you have completed the Segment One Internet course to be eligible to attend this Segment Two Course. F, 6/11, 8 a.m. - 5 p.m., SEF-9126-122BW RM 112, TCC, A-B Tech Enka Fees: Course: $175.00
Barbecue Blasphemy
What is 'real' BBQ? Are the techniques used by notable pitmasters a mystery to you? Are you interested in impressing friends and family with your BBQ skills without spending the years it takes to learn the coveted secret knowledge of the pitmasters? If so, this class is for you. This course demonstrates new culinary techniques that can help you achieve the same results as the most seasoned pitmaster - techniques banned by most official BBQ competitions like sous vide, combiovens, and smoking guns. We’ll explore beef, pork, and chicken BBQ with these culinary techniques. M, 7/26-8/9, 5 p.m. - 8 p.m., SEF-9122-123BW RM 221, TCC, A-B Tech Enka Fees: Course: $100.00, Ins: $1.35
Growing Koji: The Magic Inside Soy Sauce and Tempeh
Koji is a type of mold often used in Japanese cuisine. It is responsible for miso, tempeh, soy sauce, mirin, amazake, rice wine vinegar and so much more. In this course, we will discuss how to propagate koji and use it to create some of your favorite foods. The class will cover the different types of koji, flavor development, co-fermentation, and the conditions necessary for each ferment. There will be a demonstration of koji propagation, and fermentation of vegetables, grains, and meat. T, 5/4, 6 p.m. - 9 p.m., SEF-9137-124BW RM 221, TCC, A-B Tech Enka Fees: Course: $75.00, Ins: $1.35
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