Yukon College Home Credit Courses Meat,Poultry & Seafood Cutting
CULA 124: Meat,Poultry & Seafood Cutting
This course provides the students with instruction on processing techniques of primary and secondary cuts of beef, veal, pork and lamb. The student will acquire knowledge of variety meats, portion cutting, work methods, weights and measures, cutting techniques and safety. The student will cut and bone poultry, and identify, clean, scale, fillet and portion cut seafood.
Scheduled Offerings
Sorry, there are no current offerings of this course.
