LUSH Valley's Small Scale Processing Course

Calling all foodies! Have you wanted to sell processed food products, but are unsure where to start or how to scale up? In this series of classes, you will learn everything you need to know in order to take your food product to the retail market.

This course will introduce you to commercial kitchen equipment as well as food safety requirements for retail. Whether you want to learn how to scale up production of existing products or are looking to start a business, these classes will help you understand regulations, safety, costs and efficiencies.

The final class of the series will be a business incubator: bring your big ideas and discuss business development with experienced retail food processors and your peers. You’ll discover resources and make valuable connections with experienced food processors in the region.

You will benefit from this course if you:

• Are a foodie, cook, farmer, grower or harvester;
• Already produce value-added products and want to scale up or find efficiencies;
• Want to develop value-added products and don’t know where to start;
• Are looking to start a business creating food products for retail sale.

CLASS DESCRIPTIONS:

Register for individual classes, or enrol in all 6 at a discounted cost.

Fundamentals of Value-Added Products - October 26th, 1:00–4:00pm

This introductory class focuses on the essential skills and knowledge needed for creating processed food products for retail sale. Participants will learn food and kitchen safety protocols to ensure compliance with health regulator and Farmers’ Market requirements. You’ll be introduced to commercial kitchen equipment and learn how to set up your workspace to work efficiently and safely. You’ll leave this class with the knowledge and confidence to develop and sell your own value-added food products.

Fruit Preserves: Jams, Jellies & Syrups - November 2nd, 1:00–4:00pm

Dive into the world of fruit preserves in this hands-on class dedicated to making jams, jellies & syrups. Participants will learn the science and art of fruit preserves, exploring various preparation methods and safety guidelines. You’ll leave with the skills to create your own flavorful, shelf-stable fruit preserves for retail sale.

Brining: Pickles, Relishes & Chutneys - November 9th, 1:00–4:00pm

Discover the brilliance of brining in this hands-on class where you will learn to craft delicious pickles, relishes, chutneys and more. Participants will explore various pickling techniques and safety guidelines. Guided by an experienced retail food processor, you’ll learn how to create your own specialty pickled products for retail sale.

Sauces: Tomato Sauce & Hot Sauce - November 16th, 1:00–4:00pm

Unlock the secrets of sauce making in this hands-on class where you’ll learn how to prepare a range of sauces from classic tomato sauce to spicy hot sauce. Participants will explore various techniques and essential safety guidelines. This session is perfect for those looking to transform gluts of produce into shelf-stable products for retail sale.

Drying: Dehydrating & Smoking - November 23rd, 1:00–4:00pm

Explore preservation techniques that amplify flavors and extend the shelf life of your ingredients in this hands-on class focused on dehydrating and smoking. Participants will get familiar with the kitchen equipment required for both methods and learn essential food safety requirements. You’ll leave with the skills to create shelf-stable dried products for retail sale such as spices, seasonings and teas.

Business Incubator - November 30th, 1:00–5:00pm

The final session in the Small Scale Processing course, this class is designed to foster entrepreneurial growth. This session will focus on business development essentials, including packaging, branding, and marketing strategies: bring your big ideas and discuss business development with experienced retail food processors. You will leave the session with the resources and knowledge needed to create a product for retail sale.

It is recommended to take FoodSafe Level 1 if you haven’t already: this foundational course is generally required for food service operators. LUSH Valley hosts FoodSafe Level 1 courses quarterly: our next FoodSafe course will take place on Saturday, September 27th. .

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Host or Publisher LUSH Valley Food Action Society