Mar 28, 2024  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

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CUL 212 - Meat & Fish ID & Fabrication

Hours: 2
This course is the study of specific types, cuts, and fabrications of meats, poultry and fish. Students will advance their knowledge and skills learned in Purchasing & Product Identification. Areas in meat, poultry and fish standards, grading, and yields will be taught with students breaking down and butchering these items into restaurant grade cuts.

Prerequisite: CUL 103  
Corequisite: CUL 214  Yearly Cycle:
Fall



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