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. Prerequisite: Protein ID, Fabrication, and Utilization 1 10316161

Pre-Requisites
Protein ID, Fabrication, and Utilization 1

Classes


Course: Protein ID, Fabrication, and Utilization 2 (64537)

Blended/In Person < 50% Online
Location: Marshfield
Duration: 10/17/2024 - 12/12/2024

Days & Time:

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

Facility:

Pittsville High School

Instructor:

Adam Schlafke

Tuition and Fees: $662.25

Out of State Tuition and Fees: $662.25

Status:Closed Seats Available:N/A
Essential Class Information: This class uses various types of instruction. Blackboard is used for the online portion of instructi ...

Subject Image

Protein ID, Fabrication, and Utilization 2


Catalog #10316163
Undergraduate