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Artisan Meats: Humane Harvest

Credits: 1
Course Number: 10-090-141

Home » Academics And Training » Courses » Artisan Meats Humane Harvest » 10090141 2248 83296

Course Description

10-090-141 ARTISAN MEATS: HUMANE HARVEST... topics include humane butchering, carcass yields, sausage-making, smoking and packaging. Compare professional techniques to home-based skills. Review rules, regulations and sanitary practices. Determine produce mix, costs and income potential.

Course Typically Offered

  • Fall

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

How can I use this course to achieve my career goals?

This course is associated with the following programs:

What will I learn?

  1. Outline the steps used in humanely slaughtering animals for food.
  2. Practice butchering techniques.
  3. Make sausage.
  4. Practice smoking meats.
  5. Estimate income from meat animals.

Class Details

Class Number:
83296
Delivery:
In-Person
Term:
Fall 2024
Session:
8W2
Instructors:
Valerie Dantoin
Date Range:
-
Estimated Cost:
$231.35 *

Meeting Times

Dates Day(s) / Time Location(s)
10/23/24 - 12/18/24 W
2:30 PM - 6:20 PM
Green Bay Campus Room LH104

* Cost displayed is based on in-state residency. Back to cost