MEAT 300 - Butcher Chef: Value Added Proteins

Description
Students are introduced to the value-added protein sector as a means to enhance profitability and expand market share. The course explores the protein-based home meal replacement sector, emphasizing strategies to maximize product utilization. Students apply precise ingredient measurements, specific processing times, and detailed documentation practices, including batch numbers, processing dates, and quality control checks.

3 Credits

Time Guidelines
The standard instructional time for this course is 60 hours.