Protein ID, Fabrication, and Utilization 2

Identify animal carcasses and the process to cut, portion, label, and transfer meat to storage. Assess meat for quality and follow all safety and sanitation procedures. Determine process for highest value of meat, perform meat grinding, smoking, curing and brining. Create meat sausage and portion prepared meats. Use knife skills and maintain butchering equipment.

Pre-Requisites
There are no Pre-Requisites

Classes


Course: Protein ID, Fabrication, and Utilization 2 (26078)

Blended/In Person < 50% Online
Location: Marshfield
Duration: 4/13/2023 - 5/31/2023

Days & Time:

Tues, Wed, Thurs: 5:00 PM - 8:50 PM

Facility:

Off Campus

Instructor:

Adam Schlafke

Tuition and Fees: $624.18

Out of State Tuition and Fees: $839.37

Status:Full Seats Available:N/A

Subject Image

Protein ID, Fabrication, and Utilization 2


Catalog #10316163
Undergraduate