CAHM 165 - Meat Cutting and Sausage Making
- Recent Professors
- Jeremy R. MacVeigh
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 18 students
- Credits
- 2
- Spring 2027 Sections
- View Spring 2027 sections of CAHM 165
- Transfers To
- Not transferable
- Description
- Studies meat and fish butchering in the food service industry, emphasizing meat grading, commercial and retail meat identification and structure, techniques of boning beef, lamb, pork, chicken, and fish; demonstrations of cooking methods including smoking and sausage making. May be offered in a distance-learning format.
- Usually Held
- Mon 3:00pm–3:50pm, Mon 4:00pm–7:05pm