A NEW POULTRY COURSE
Marination Batter and Breading

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2010 Date: TBA
2010 Location: TBA

Register Online Now!

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From the team behind 101, now there's a new in-depth workshop - Poultry 201 - Covering all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance. This workshop will be a combination of educational seminars and hands-on laboratory exercises to demonstrate the use of functional ingredients, equipment and troubleshooting when formulating further processed poultry products.

Register Now!!!

Find out more about the program agenda.

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