2021-2022 Catalog and Student Handbook 
    Jun 22, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 340 - Butchery and Charcuterie

Credits: 4
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
  1. Apply effective time management, communication and teamwork skills needed to work in butchery and charcuterie.
  2. Assess butchery and charcuterie products for consistency and quality standards.
  3. Demonstrate fundamental principles, skills, and techniques to produce charcuterie.
  4. 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

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