Butchery and Charcuterie Production

Catalog description

Expands and develops students’ skills in the fabrication of retail cuts of raw proteins appropriate for direct to consumer sales. Hones student skills in the production of processed value-added charcuterie items from a variety of cultures. Through managed on-the-job training, students are exposed to all aspects of managing the production and inventory management of a retail butchery operation. Develops student proficiency through active participation in the ordering, receiving, storing/aging of product, and managing inventory levels to meet customer demand.