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Oct 31, 2024
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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
- Use proper equipment used in the production of cured meats.
- Recognize primal cuts of meat, poultry and fish as used in food service.
- Evaluate receiving procedures and adjust as necessary.
- Identify different fabrications and usage of meats, poultry and fish.
- Produce forcemeats, pates, and galantine.
Prerequisite: CUL 110 and FAB 102 Corequisite: None Graded: Letter Grade
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