This course provides hands-on training in the fabrication, processing, and utilization of seasonal game, poultry, and specialty meats. Students will learn proper techniques for identifying, cutting, portioning, and labeling various carcasses while ensuring adherence to safety and sanitation standards. Prerequisite: Protein Fabrication and Utilization: Beef 30008163
Days & Time:
Tues, Thurs: 5:00 PM - 9:00 PM
Facility:
Auburndale High School
Instructor:
Adam Schlafke
Tuition and Fees: $0.00
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This class in not open to the public and student must belong to a fire department to take the class.
888.575.6782TTY: 711