Open
14 of 24 seats available Register by Mar 6

This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval. Already enrolled? Register in MyNTC.

Mode
In Person
Fees
$679.65
Credits
3.00

Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.

Conditions
Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.

Meeting Information

Days & Times
Monday, Tuesday, Wednesday, Thursday 8:30AM - 1:30PM (Mar 5 – Apr 11)
Location
E110-Wausau Campus Culinary
Instructor
Travis Teska