CUL 115

Introduction to Butchery and Charcuterie

College of Southern Nevada · UGRD · Fall 2026

1 section

Catalog description

Students will learn proper receiving, inspection, and fabrication of meats, poultry, fish and shellfish. Basic techniques of smoking and force meat production will also be covered.

Sections

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Class #southern_nevada-CUL115Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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