9FD622X Pig: Complete Fabrication and Recipes

Campus Contacts

Experience noble pig butchery in this hands-on course. We break down a half hog, into primals, subprimals and market cuts plus cooking recommendations and recipes. Take home 20-25 lb of pork cuts, a boning knife and cut resistant glove. 

Registration:
Write down the CRNs (ex. 22398) of your selected classes to register.
List of classes for 9FD622X Pig: Complete Fabrication and Recipes
CRN Location & type Days & time Dates Seats available More info
 
17036 RC BLDG2 205 Sa
3-7:20pm
Feb 16
Instructor: Robert M McCue
Tuition: $169.00 Fees: $90.00
Notes: Must reg/drop 2/14.Close-toed shoes required/apron optional.