Sep 18, 2020  
2019-2020 Academic Catalog 
    
2019-2020 Academic Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

ANS 262 - Introduction to Meat Processing


Credits- 2 Lecture- 2
This course is designed to expose students to the various components that will make up the study and career field of processed value added meat products. Topics will include HACCP (Hazard Analysis and Critical Control Points) plans, ODA (Oregon Department of Agriculture) vs. USDA (United States Department of Agriculture) regulations, sausage and jerky, curing and smoking, ingredients, product safety, product quality and labeling. Students will participate in the processing of livestock from the live animal to a plate ready value added product. CWE is required for this course.
Spring
Course Designation: C/T Elective - A maximum of 12 credits of college-level career and technical courses may be used as electives in the A.A.O.T. and the A.A.S. degrees.



Add to Portfolio (opens a new window)