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 (64945)

Blended/In Person < 50% Online
Location: Marshfield
Duration: 10/21/2023 - 12/20/2023

Days & Time:

Sat: 5:00 PM - 8:50 PM

Date:

10/21/2023

10/21/2023

Facility:

Auburndale High School

Instructor:

Adam Schlafke

Days & Time:

Tues, Wed, Thurs: 8:00 AM - 4:00 PM

Date:

10/24/2023

12/20/2023

Facility:

Auburndale High School

Instructor:

Adam Schlafke

Tuition and Fees: $641.10

Out of State Tuition and Fees: $641.10

Status:Closed Seats Available:N/A


Course: Protein ID, Fabrication, and Utilization 2 (25129)

In Person
Location: Marshfield
Duration: 4/15/2024 - 5/23/2024

Days & Time:

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

Facility:

Auburndale High School

Instructor:

Adam Schlafke

Tuition and Fees: $494.60

Out of State Tuition and Fees: $494.60

Status:Full Seats Available:N/A
Classes meet at Auburndale High School.

Subject Image

Protein ID, Fabrication, and Utilization 2


Catalog #10316163
Undergraduate