CUL104 — Boucher
CUL 104 - Boucher CUL 104 - Boucher 3 Total Credits Students further hone their knife skills with the fabrication of meats, poultry, pork, fish, lamb and shellfish based on USDA standards, grades and specifications. Students participate in sub primal and secondary meat fabrication in a lab environment while learning the anatomy, grading, butchering techniques, product utilization, AP costs, EP costs, yield percent and menu costing. Emphasis on organizational skills, sanitation and attendance. 0 or higher Course
Prerequisites: CUL105