MEAT 220 - Charcuterie and Value Added Products

Description
This course provides an introduction to the food safe production of charcuterie products. Students will learn to select ingredients based on given quality standards, use basic food preservation techniques, and use safe production methods for a variety of charcuterie products. They will apply proper sanitation methods for food production and equipment maintenance and use. The student will also learn how to package and market these value added products to maximize returns on effort.

3 Credits