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 2011 schedule. Classes meet in two sessions - allowing more time to cover critical
aspects of food handling, food safety and sausage making. This year we are offering two options: one class will be held on two
consecutive Wednesdays, the second option is for 2 consecutive days in the same week (Tuesday and Wednesday). When making your
reservation, please note which dates the class will meet.
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-8:30pm on two week nights. 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.
2011
Schedule of Classes:
Select 1 of the following 2 class schedule options - Fees include BOTH classroom sessions
Schedule Option 1: Wednesdays, January 12 and 19, 2011
Schedule Option 2: Tuesday March 8 and Wednesday March 9, 2011
Cost: $75.00*
*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.
