Type
Post Secondary
Credits
3.00

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.

Conditions
Prerequisite: 10-316-131 PROTIEN IDENTIFICATION, FABRICATION, AND USAGE 1.

Availability & Registration

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.

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