Course Name |
Date |
Location |
Fees* |
||
Member | Non-member | ||||
Knife Skills II – Pork Carcass Processing | September 17-18, 2024 | CMIT/Guelph | $625 | $750 | LEARN MORE |
Sausage Making II – Curing and Smoking | September 19-20, 2024 | CMIT/Guelph | $575 | $700 | LEARN MORE |
The Art & Science of Meat and Poultry Tasting | October 15, 2024 | TBD | $395 | $495 | LEARN MORE |
Sausage Making I – Fresh sausage | November 5, 2024 | CMIT/Guelph | $425 | $525 | LEARN MORE |