Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.
We offer the following class sections for this course (10-316-133). 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 Spring | Open |
Jan 30 –
May 15
|
Jan 31 | In-Person | Wausau Main Campus |
Jan 30 – May 15
Friday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Feb 19
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Mar 19
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
Apr 30
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
May 7
Thursday
08:00 AM - 01:30 PM
D172 - Meat Processing Lab - D Building
Travis Teska
|
View Rates |