SFQ - 102 Shellfish Post-Harvest Processing and Marketing

3 Credit(s)
This course focuses on how growers improve the quality of harvested bivalve mollusks destined for market. Post-harvest processing techniques like relaying and depuration to eliminate microbial pathogens from oyster, mussel, clam and cockle will be presented. Analysis and mitigation of common microbial diseases to protect the health of human consumers will be discussed. Shellfish grading, packaging and marketing will be included. HACCP-based shellfish sanitation plan and Preventive Control Plan (PCP) mandated by the BC Government and CFIA will be presented.

Prerequisite(s):

C in one of English 10, Composition 10, Creative Writing 10, Literary Studies 10, New Media 10, Spoken Language 10, English First Peoples Writing 10, English First Peoples Literary Studies 10, English First Peoples New Media 10, English First Peoples Spoken Language 10, or NIC ENG 035 , or C+ in Communications 12, or C+ in ESL 062  and ESL 065 ; or successful NIC assessment testing in English; and C in one of Principles of Math 10, Apprenticeship & Workplace Math 10, Workplace Math 10, Foundations of Math & Pre-Calculus 10, Applications of Math 11, NIC MAT 029 , or successful NIC assessment testing in math.

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