2022-2023 Catalog and Student Handbook 
    
    Oct 31, 2024  
2022-2023 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 115 - Introduction to Butchery and Charcuterie


Credits: 3
Description
Students will learn proper receiving, inspection, and fabrication of meats, poultry, fish and shellfish. Basic techniques of smoking and force meat production will also be covered.

Student Learning Outcomes
  1. Use proper equipment used in the production of cured meats.
  2. Recognize primal cuts of meat, poultry and fish as used in food service.
  3. Evaluate receiving procedures and adjust as necessary.
  4. Identify different fabrications and usage of meats, poultry and fish.
  5. Produce forcemeats, pates, and galantine.

Prerequisite: CUL 110  and FAB 102  
Corequisite: None
Graded: Letter Grade



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