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Contract Classes Dual Credit Classes

Cultured and Fermented Meats

This course explores the science and techniques behind cultured and fermented meats, focusing on microbial fermentation, curing, and enzymatic processes that develop unique textures and flavors. Students will learn how bacteria, yeasts, and molds influence meat preservation and safety while following HACCP guidelines. Hands-on applications include producing dry-cured sausages, salami, and other fermented meats. Pre-requisite: Protein Fabrication and Utilization: Beef 30008163

Pre-Requisites
Protein Fabrication and Utilization: Beef

Classes


Course: Cultured and Fermented Meats (24880)

Hybrid/In Person > 50% online
Location: Marshfield
Duration: 1/5/2026 - 2/13/2026

Days & Time:

Mon, Wed: 5:00 PM - 9:00 PM

Facility:

Auburndale High School

Instructor:

Adam Schlafke

Tuition and Fees: $424.60

Out of State Tuition and Fees: $424.60

 Status:Full Seats Available:N/A
Essential Class Information: This class incorporates various types of instruction. The online portion is delivered through Blackb ...

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Cultured and Fermented Meats
Catalog #30008170
Undergraduate

Mid-State serves the diverse and changing educational needs of central Wisconsin communities. We offer a range of opportunities for people in all walks of life: for recent high school graduates just beginning their college experience, for those wishing to transfer to a four-year college or university, for others wanting to change or enhance their careers, and for those who depend upon the college for learning in their “leisure years.”

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