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.

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

Credits: 2

Lecture/Lab Hours: 3 lecture/lab hours/week

Comments: $75 Fee