CUL212 — Meat & Fish ID & Fabrication
CUL 212 - Meat & Fish ID & Fabrication CUL 212 - Meat & Fish ID & Fabrication Hours: 2 This course is the study of specific types, cuts, and fabrications of meats, poultry and fish. Students will advance their knowledge and skills learned in Purchasing & Product Identification. Areas in meat, poultry and fish standards, grading, and yields will be taught with students breaking down and butchering these items into restaurant grade cuts. Prerequisite: CUL 103 Corequisite: CUL 214 Yearly Cycle: Fall
Prerequisites: CUL103