Protein Identification, Fabrication, And Usage 1
Course #10316131- Type
- Post Secondary
- Credits
- 3.00
- Subject
- Culinary Arts
Categorize the structure of various animal carcasses, including fabrication methods and performing a variety of cuts used in both foodservice and retail. Explore national meat identification systems, and the inspection process along with quality and yield grading as well as cost systems. Proper cooking methods and knife/ equipment selection will all be explored.
Availability & Registration
We offer the following class sections for this course (10-316-131). View more class specific details and registration information by selecting a class number.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Fall | 
Open |
Aug 27 –
Dec 11
|
Aug 29 | In-Person | Wausau Main Campus |
Aug 27
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Aug 28 – Nov 13
Friday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Sep 24
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Oct 29
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Nov 12
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Dec 4 – Dec 11
Friday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
|
View Rates |