Courses
Course Title: Value-Added Production - Sausage and Stuffed Meats
Code:
BTCY1004PAdmit Term:
2026 Fall 1264Credits:
4Description:
Students will learn the science and craft of fresh sausage-making and value-added products, such as spice rubs, marinades, and stuffed meats. The course covers ingredient selection, food safety considerations, and proper packaging techniques.
The information on this page reflects course details for course BTCY1004P in the 2026 Fall term.
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