In this practice-based course with theory components, students are introduced to the history of sausage manufacturing. Topics include: processing and packaging materials; equipment and safety; spices; curing; smoking; and diseases associated with sausage manufacturing. Prerequisite: Admission into the Retail Meat Processing program
In this practice-based course with theory components, students are introduced to the history of sausage manufacturing. Topics include: processing and packaging materials; equipment and safety; spices; curing; smoking; and diseases associated with sausage manufacturing. Prerequisite: Admission into the Retail Meat Processing program
