CUL 340 - Butchery and Charcuterie

Credits: 4

Description
This course is a study of proteins available to the modern chef. Lab work includes the breakdown of animal carcasses, salting, curing, smoking techniques and forcemeat production. Special attention will be paid to proper sanitation procedures.

Student Learning Outcomes

Apply effective time management, communication and teamwork skills needed to work in butchery and charcuterie.
Assess butchery and charcuterie products for consistency and quality standards.
Demonstrate fundamental principles, skills, and techniques to produce charcuterie.
Explain industry standards and procedures essential for food and kitchen safety in butchery and charcuterie.

Prerequisite: CUL 240 and CUL 250 both with a grade of C- or higher
Corequisite: None

Graded: Letter Grade