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Apr 26, 2024
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CUL 141 - Fundamentals of Butchery
Prerequisite: Completion or simultaneous enrollment of CUL 111 ; or permission from Program Director.
Description: This class will introduce students to the study of meats and seafood and their function in food service operations. Through lectures, demonstrations, and hands-on activities, students will build a strong foundational fortitude for butchery while learning the muscle and bone structure of birds, sheep, pigs, cattle, fish, shellfish and wild game; fabrication of sub-primal and food service cuts; and proper tying and trussing methods.
Credits: 4
Lecture Hours: 3
Lab Hours: 3
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