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May 07, 2026
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AFF 2030 - Advanced Sausage Making
3 cr
Graded Only
This advanced course builds upon basic sausage-making skills to explore international styles, fermentation, curing, smoking, and specialty recipes. Students will refine emulsification, texture control, and flavor balancing while learning about artisan and commercial production techniques. The course emphasizes recipe development, ingredient functionality, and quality assurance in small and mid-scale production.
Lecture/Lab: 2 hours of lecture, 2 hours of lab
Prerequisite(s): AFF 1010 AFF 1015 AFF 1020 AFF 1025 AFF 1060
Restrictions: Caution: This course requires the use of certain ingredients that can be harmful; please be advised that we will be using food grade yeast, molds, and bacteria.
Typically offered: Summer
Special fee: There is a fee associated with this course.
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