Topics covered

• Sausage production including frankfurters and coarse-ground varieties
• Curing, smoking, and drying methods for premium products
• Marinating techniques and flavor development
• Nose-to-tail principles and sustainable raw material use
• Cooking methods such as sous vide and frying
• Product presentation and sensory evaluation

Learning outcomes 

• The student can produce and apply various curing methods and smoking techniques.
• The student can heat-treat different cured and smoked products.
  The student can plan and produce various types of sausage-making products.
• The student can develop and produce a product within the food and gourmet butchery field, including incorporating relevant requirements, legislation and standards.
• The student can explain the environmental impact of products.
• The student can prepare production plans and flowcharts in relation to self-monitoring and food safety.
• The student can apply relevant theory in relation to basic production techniques.
• The student can produce cured, smoked, and cooked products for retail sale.
• The student can produce various types of meat pâtés and terrines.
• The student can produce variants of traditional fermented sausages
• The student can produce emulsified sausage products such as grilled sausages, dinner sausages, and cold-cut sausages.