Topics cover the history of beekeeping, bee biology and behaviour, getting started in beekeeping, seasonal management, special management practices, harvesting and extracting, marketing, diseases, pollination and pesticide poisoning. Includes the interactive video, Troubleshooting in the Bee Yard, which presents problem scenarios to solve, along with solutions . Revisions to this course are currently in production. Revisions to this course are currently in production. Examines the processes of slaughter, fresh meat, sausage and cured meat production and packaging.
Learners select the combination of chapters that best suits their needs.
The course length and price will vary depending on the combination of chapters and videos selected. Objectives are to study the steps of the winemaking process, to identify specific wine types, to distinguish between a quality wine and ordinary wine, to taste and recognize faults and to know where to find the regulations and laws concerning winemaking. Discusses wine quality and the aim of winemaking, as well as the technology of winemaking and the cellaring of wine. A highly technical course containing information that parallels an advanced university microbiology course. A strong scientific background is recommended.