صورة المساق Local Food Leader 201
Food and Nutrition

Local Food Leader 201 offers an in-depth, self-paced education for food systems practitioners. Primary focus areas include food system common language, creating plans of work, understanding equity across the food system, coalition facilitation, and evaluation.

Enrollment is currently limited. Please contact Courtney Long to inquire about the course: court7@iastate.edu

صورة المساق Home-Based Kitchen Operations
Food and Nutrition

This workshop is designed to instruct participants on Iowa policies and regulations, food safety basics, food-borne illness, and food safety practices from the point of production to the point of sale. Our goal is to provide those working in home-based food operations with the proper knowledge and tools to safely and effectively operate their business to the best of their ability. You will be provided with instructional videos and assessed on the subject matter covered. An array of resources are also provided for extra information regarding each topic we discuss. 

This is a paid course and you must purchase the course through the ISU Extension Store

صورة المساق Dubuque County Master Foodie
Food and Nutrition

Learn the local foods profile for Dubuque County and the State of Iowa. 

This course requires an enrollment key. Please contact Brittany Demezier at the Dubuque County Extension Office for more information. 

صورة المساق Local Food Leader
Food and Nutrition

Created per request from Kaley to update the current live course without interrupting the live course. 

صورة المساق Food Systems Mapping 101
Food and Nutrition

Mapping and visual aids are helpful tools to express concerns or opportunities for new projects or existing issues within businesses and organizations.  This online curriculum offers both a step by step process to develop place-based maps and assessments, as well as tools to enhance a business feasibility study or proposal. Participation in this program will lead to new skills in mapping techniques, unique input models to garner feedback, comprehensive reports utilizing qualitative and quantitative information, resources to find necessary data for decision making on multiple scales from business development, organizational work and community food systems assessments.

صورة المساق Midwest Grape and Wine Industry Institute for Wine 101
Food and Nutrition

Wine 101: Midwest Winemaking Basics

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program. 

  • Overview of a Year in the Winery
  • Cold Hardy Grapes for Winemaking
  • Yeast in Winemaking
  • Fermentation Basics

This paid course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program. Please contact Erin Norton at elnorton@iastate.edu for more information. 

صورة المساق Midwest Grape and Wine Industry Institute for Wine 102
Food and Nutrition

Wine 102: Intro to Winemaking Basics

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • Chemical Components of Wine
  • Acids in Winemaking
  • White Wine Production
  • Red Wine Production

This paid course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program. Please contact Erin Norton at elnorton@iastate.edu for more information. 

صورة المساق Midwest Grape and Wine Industry Institute for Wine 103
Food and Nutrition

Wine 103: Pre-harvest Considerations for Wineries

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • Regulations and Record-keeping
  • Safety Considerations
  • Crop Estimation and Grape Sampling
  • Harvesting Grapes and Chemical Parameters

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Midwest Grape and Wine Industry Institute for Wine 104
Food and Nutrition

Wine 104: Harvest Equipment

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • Processing Equipment
  • Pressing
  • Tanks

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Midwest Grape and Wine Industry Institute for Wine 105
Food and Nutrition

Wine 105: Pre and Post Fermentation Considerations

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • Temperature Control During Winemaking
  • Additions and Must Considerations
  • Barrels
  • Oak Alternatives

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Midwest Grape and Wine Institute Industry for Wine 106
Food and Nutrition

Wine 106: Wine Spoilage & Winery Sanitation

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • Wine Spoilage
  • Winery Sanitation
  • Oxidation

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Midwest Grape and Wine Institute Industry for Wine 107
Food and Nutrition

Wine 107: Unique Wine Styles

The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Midwest Grape and Wine Institute Industry for Wine 108
Food and Nutrition

Wine 108: From Cellar to Bottle
The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • Rosé Wine Production
  • Filtration
  • Dissolved Gases
  • Clarification, Fining, Stabilizing
  • Bottling

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Winemaker Registered Apprenticeship Program-Wine Appreciation
Food and Nutrition

Wine 109: Wine Appreciation for Registered Apprenticeship Program
The following course has been developed by the Midwest Grape and Wine Industry Institute to correspond to the required Related Technical Instruction for the Cellarworker Apprenticeship Program.

  • France
  • Italy
  • Spain, South Africa & Portugal
  • USA & Canada
  • China, Australia & New Zealand
  • South America & Germany
  • Food and Wine Pairing

This course is only available for purchase at the ISU Extension Store for individuals who are registered in the Cellarworker Registered Apprenticeship Program.  Please contact Erin Norton at elnorton@iastate.edu for more information.

صورة المساق Current Issues in Nutrition | GMO's: What You Need to Know
Food and Nutrition

Current Issues In Nutrition Logo"Knowing where your food comes from" is a growing movement in the area of consumer nutrition. Consumers are concerned about food safety and have heard about "Franken Foods" or Genetically Modified Organisms (GMOs). Consumer perceptions are driving nutrition and food labeling policy despite the science behind the safety of GMOs. Dr. Ruth MacDonald from Iowa State University and Dr. Nancy Flores with New Mexico State University are the featured speakers for the Spring 2017 Current Issues in Nutrition program. They will bring nutrition professionals up to date on GMOs with a review of biotechnology in the food system and the controversy surrounding GMOs. Participants will gain practical insight to use in consumer education.

The online presentations will be available by March 20, 2017, and all registered participants will receive an email with instructions to access the presentations. The Live Q/A Session will take place on Tuesday, April 18, 2017, 12:00-1:00pm CDT. That session will be live and recorded; the archived version will be posted soon after the presentation and available for review 24/7.