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CLN-373 Let's Make Sausage

Let's Make Sausage Learn about sausage varieties including fresh, cured, dry, semidry and smoked. Explore the history of sausage making and the ethnic groups that produce them. Make and sample delicious, flavorful sausage. $73+ includes $31 fee. Note: Students must wear closed-toe shoes and long pants.

Term: Winter 2020

Course Type: Noncredit - 0.0 CEUs

Section: 101

Ways to take the class: Face-to-face

Days: F

Time: 6:30PM to 9:30PM

Start Date: 01/17/2020

End Date: 01/17/2020

Location: Off-Campus

Room: HCAT 112 Building:
Hospitality Culinary Arts and Tourism Institute

Instructor: Randall Stahl

Class Size: 16