This course is aimed at everyone who works with pork – from the pork buyer to the chef and everybody in between.
The course will explain the differences between the types of breeds and their characteristics; the stages in the animal’s life, from piglet to sow; matters affecting eating quality, the supply chain and consumers’ expectations.
Read the study material before you take the assessment. You can also download a pdf of the material if you wish.
There are 60 questions in the assessment. All questions are multiple choice and you will need to tick just one answer per question.
This assessment will time-out after 30 minutes and if you haven't completed all the questions it will be reflected in your result.