Canning and Preserving

Audrey Anderson-Wales – Culinary Arts

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This is a hands-on kitchen canning and preservation course. This course will focus on extending the shelf life of foods and providing nutrition throughout the year. This is a class focusing on the science of canning and the art of tastefully preserving food products for entertaining and long term storage. After taking this class students should understand fundamental cooking processes and procedures, know how to prepare food in a safe manner, understand reasons why preparations are done, the importance of food safety and flavor. Through lecture, research, hands-on participation and demonstration, students learn about various culinary techniques.


Upon successful completion of this course, students will be able to:

Demonstrate how to safely and properly extend the shelf life of foods. Demonstrate use of various preservation methods including canning, pickling, fermenting, and drying. Demonstrate proper use of tools and equipment needed for preservation. Demonstrate safety, sanitation and time management techniques used in a professional kitchen.


Other pages in this section: Recipes | References | Syllabus

Other sections in this website: Syllabi | Advanced Breads | Pairing Wine with Food | Bakery | Culinary Club
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