Intro to Meat ProcessingIntro to Meat Processing (PKNR 101)
Term: 2026-2027 Academic Year Fall Semester
Description
This course offers foundational knowledge and hands-on experience in proper sanitation practices to ensure a safe and clean food preparation environment, hygiene protocols, equipment sanitation, and the prevention of foodborne illnesses. Students will acquire practical skills in handling various types of meat, mastering the proper tools and methods for cutting and portioning different products. Additionally, the course introduces basic meat preservation and storage techniques, emphasizing the importance of temperature control, packaging, and proper storage practices to extend shelf life while maintaining meat quality. Term offered: Fall