Transfers ToNot transferableDescriptionThis is an advanced laboratory course in meat preservation processes. The laboratory class utilizes subprimal cuts fabricated in the meat butchery course. The emphasis is on ageing, curing, and smoking as a means of preserving subprimal cuts. Students experiment with molds, casing, and collagen to transform and preserve meat. Meat is shaped and encased to enhance the ageing process. Students use a combination of curing and smoking processes to create variations of preserved meats. This course is for students pursuing a career in culinary arts/culinary management and specialized training in meat preservation processes.Usually HeldFri 1:50pm–4:55pm, Fri 12:15pm–1:40pm 