A NEW POULTRY COURSE
Marination Batter and Breading

---

October 26 - 28, 2010
Texas A&M University
College Station, TX

Register Online Now!

---

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.

Copyright 2005 CCS Poultry, LLC. All Rights Reserved.