In this practice-based course with theory components, students are introduced to bacon and ham curing, vacuum tumbled products, jerky processing and the preparation of chicken cordon blue and various types of cutlets. Prerequisite: Admission into the Retail Meat Processing program
In this practice-based course with theory components, students are introduced to bacon and ham curing, vacuum tumbled products, jerky processing and the preparation of chicken cordon blue and various types of cutlets. Prerequisite: Admission into the Retail Meat Processing program
