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