About this Course
The earliest record of snails in cuisine dates back to 50 BC, where they were selectively bred and eaten in Rome. It is likely the Romans that spread the consumption of snails throughout Europe until the practice eventually reached early France the country that is most commonly associated with snails (escargot). To this day Italy and France are the major worldwide producers of snails (escargots). Most European snails are produced at what is known as an industrial or commercial scale, which refers to large operations, typically encompassing dozens of acres and producing many tons of snails per year. In tropical and sub-tropical areas like West and East Africa, natives gather snails, eat them and sell the surplus as a source of income.
What You Will Learn
- Discover diversity among native snails.
- Learn how to breed and manage snails.
- Increase interest in snail farming.
- Starting a profitable snail farming business
|Course Start Date||Started|
|Course Duration||2 Months|
|Dedication||3-4 Hours per week|
|Number of Modules||10|
|School offering course||Enterprise Skill Acquisition School|
|Video/Audio Media||Audio & Video|
|$||Course Fee||Not Available (Program course)|
Certificate of Proficiency
A Certificate of Proficiency is awarded to you at successful completion of courses designed to prepare you for a new career or enhance your skill set. This empowers you to be more productive and marketable in today's global market.
Course Prerequisites / Requirements
This course has no strict requirements. Anyone is qualified to take this course so long as the student is familiar with taking online courses on the platform. Once registered in this course, you will be required to complete activities such as assignments or quiz in order to proceed. The course has been structured in a way to promote ease of understanding. You must be dedicated in this course; you should spend at least an average of 2 hours per day on this course.