Meat & Fish Essentials 10316110
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
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#01 Spring | Open |
03/18/2025
–
04/24/2025
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In-Person | Wausau Main Campus |
Mar 18 – Apr 2
Monday, Tuesday, Wednesday, Thursday
08:30 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
Apr 7 – Apr 24
Monday, Tuesday, Wednesday, Thursday
08:30 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
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