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Introduction to Sausage Making Workshop

Further Details
Course Code
LA17348
Location
Yale
Duration
Part Time, This is a half day course, 9am to 1pm.
Department
Food Manufacturing, Hospitality & Catering
Start Date
01 Aug 2024
End Date
31 Jul 2025
Course Overview
By attending our short course in sausage making, you will master how to make award winning butchers sausages at home or in your butchers shop.

This short course will give you an in-depth understanding of ingredient selection, flavour enhancement, perfect mixing know how and the all-important linking techniques.

You will also use this new-found knowledge to produce your own sausage recipe in a hands-on session of the course where you will take home approximately 2kg of your own sausages!

This course can be easily adapted to be gluten free if required
Observations.
No entry requirements.

Regular courses to run throughout the year at our Yale campus.
Butcher
£95 per person.

Please contact our employer engagement team on 0300 30 30 006 or email employers@cambria.ac.uk to discuss funding eligibility.
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