CUL 141 - Fundamentals of Butchery

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
Prerequisite: Completion or simultaneous enrollment of CUL 111; or permission from Program Director.

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