Online Course Description
Online classroom instruction on eXtension.org/Campus uses University of Idaho Moodle software monitored and facilitated by UI and OSU Extension Educators.
Each lesson includes online text (that can be downloaded and printed), on-line forum to facilitate student discussion, a weekly real-time chat to interact with classmates and a quiz to access student knowledge.
The online course opens on January 16 and concludes on March 6. Participants can attend their choice of one hands-on lab, listed below.
Weekly Lessons
- Foodborne Illness – causes and prevention
- Spoilage and Canning Basics
- Canning High Acid Foods
- Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc.
- Canning Low Acid Foods
- Freezing and Drying
At the conclusion of the coursework a optional final exam is given. Participants will have two weeks to complete the final exam. Certificates will be awarded for those scoring 70% or higher.
Hands-on Lab
The hands-on lab will give Preserve @ Home-Oregon course participants an opportunity to practice using pressure and water-bath canners. Hands-on labs will be on:
Feb 29 in Deschutes, Harney, Jackson, Klamath, Tillamook and Wallowa Counties
March 7 in Columbia and Polk Counties
Cost
$55.00 for six-week series of on-line classes and a hands-on lab held in various regions around the state.
No refunds after January 13.
The University of Idaho and Oregon State University provide equal opportunity in education and employment on the basis of race, color, religion, national origin, gender, age, disability, or status as a Vietnam-era, as required by state and Federal laws.
In compliance with the Americans with Disabilities Act of 1990, those requesting reasonable accommodations need to contact Laura Sant one week prior to the starting date of the program at lsant@uidaho.edu
