Industrial Value Added Meat Processing
- Meat Science, Meat Block Selection
- Sausage Making, Casings
- Modern Meat Curing
- Learning about Equipment and Smokehouse set-up, Operation and Maintenance
- Fermented Sausage, Sous Vide
- CFIA Regulations for professionals in industry
Dates: February 27, 28, 29
Cost: $499 +gst
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Need more information?
Continuing Education
403.556.4740
1.800.661.6537
coned@oldscollege.ca