CULA 124 - Meat, Poultry and 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.

Credits: 4.0
no scheduled sessions