Mar 05, 2026  
PUBLISHED 2026-2027 Credit Catalog 
    
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PUBLISHED 2026-2027 Credit Catalog

MEAT 303 - Charcuterie: Production Methods

Description
The curriculum includes hands-on experience with different production methods, from basic fresh sausage making to complex dry-cured products. Students will be exposed to semi automated equipment used in meat production facilities.



3 Credits

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