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