You won't want to miss this year's class ! After reviewing and updating the class content to include the latest techniques,
your instructor Rodney Schaffer has set the 2010 schedule. Classes meet in two successive weeks - allowing more time to cover critical
aspects of food handling, food safety and sausage making. The format also gives you the chance to try at home what
you learn in week 1 and come back the following week to improve on your efforts or figure out
'What went wrong ?'.
We teach you safe and efficient processing techniques along with
tricks of the trade in the two evening class. Each class will
be held from 6:00pm-8:00pm on consecutive tuesdays, wednesdays or thursdays. Pre-registration is
required and class sizes are limited to 20 students.
CLASS LOCATION
Since 2008, we have been holding the class 'just up the
road' at the Butler County Vo-Tech School in the Culinary Arts
Department. The center is located at 210 Campus Lane, Butler, PA
16001 (Click HERE for map )
The location allows us to offer a better hands-on experience and to
accomodate more students in each class so no one will have to be
turned away until next year !
Even with the larger space, classes will
fill quickly so please choose one of the following dates and call with your
reservation as soon as possible to ensure a seat.
2010
Schedule of Classes:
Select 1 of the following 3 class schedule options - Fees include BOTH classroom sessions
Schedule Option 1: Tuesdays, January 12 and 19, 2010
Schedule Option 2: Wednesdays, February 17 and 24, 2010 CANCELLED
Schedule Option 3: Thursdays, March 18 and 25, 2010
Cost: $60.00*
*Payment is required at least two weeks prior to your scheduled class date.
Your registration will be confirmed on receipt of payment.
Please make checks payable to Rodney Schaffer. Classes without a minimum number of enrollees may be
subject to rescheduling or cancellation
Reserve your space by email :
JRettig@ConYeagerMail.com. Be sure to include
your contact information and the class you are interested in when placing your reservation by email. To reserve a space by phone (or if you have
any questions about the class) call June Rettig at 724-452-4120, or 800-222-2460 Ext 116
Topics Include:
¨ Fresh
Sausage, Smoked Sausage, Bologna, and Meat Snacks
¨ Types
of meats, grinding techniques, appropriate ingredients, casing
types,
smoking and cooking times, and safe cooling procedures.
¨ Packaging
and shelf life
¨ Stuffing
and twist-linking fresh or smoked sausage
¨ How
to build your own smokehouse
Students will receive a course outline, a Con Yeager formulations
book, and a seasoning sample pack containing: Country Sausage, Hot Italian Sausage, Italian Sweet Sausage, Hillbilly Jerky kit and a Bologna kit.
The student will also take home a sample sausage made
during the class.
