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 (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.


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: $0.00

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 ...
Registration begins on 4/12/2024

Subject Image

Protein ID, Fabrication, and Utilization 2


Catalog #10316163
Undergraduate