NWCCD 2018-19 Catalog 
    
    Apr 07, 2020  
NWCCD 2018-19 Catalog [This is an Archived Catalog.]

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CULA 1800 - Meat Fabrication for the Culinarian


This course is structured to provide students with a hands-on, practical meat cutting experience. This course also deals with fabricated cuts ready for preparation. Students conduct meat identification and deal with whole carcasses and primal cuts. Students are introduced to meat-grading procedures, identification of meat quality, and become familiar with yield testing.

Credits: 2

Comments: $75 Fee

Prerequisites:

 

Completion of CULA 1500 Food Principles with a C or better

All CULA courses in the program must be completed with a C or better.



Co-requisites:

None





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