CUL141 — Fundamentals of Butchery
CUL 141 - Fundamentals of Butchery 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. Search Course Schedule for availability
Prerequisites: CUL111