CUL 220

Culinary Butchery 3 Credits. 0 Lecture Hour. 6 Lab Hours

Cincinnati State Technical and Community College · UGRD · Fall 2026

1 section

Catalog description

A course on basic butchery and fish fabrication. Topics include: fabrication techniques including retail, production, value added products, wholesale, and personal use; and discussion of cooking methods, flavors, and textures of the cuts. Prerequisites: CUL 102 (minimum grade C) View Sections

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Class #cincinnati_technical_and-0631Fall 2026UGRD

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Instructor: Staff

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