- Meat Analysis 1 (1 Units)

Catalog description

Introduces the basics of meat butchery, including the breakdown and cutting of large primal cuts. Students will explore basic meat cutting skills to produce large and small cuts of beef, pork, lamb and veal. Poultry butchery will be introduced as well. (Prerequisites: Completion of or concurrent enrollment in 316-102 Culinary Principles; 316-148 Sanitation and Safety) Credit for Prior Learning Available