CULA 1800 - Meat Fabrication for the Culinarian

This course provides overall instruction in the processes and techniques of meat fabrication. Beef, pork, lamb, chicken, duck, sole, halibut and salmon are some of the proteins that will be fabricated, packaged, labeled and stored for later use in other labs. This course includes hands-on experiences where several hundreds of pounds of meats are processed for later consumption. All processing is done with strict sanitation and handling procedures practiced.

Credits: 2

Lecture/Lab Hours: 2 lecture/lab hrs/week