CUL-135 Meat and Seafood Cutting and Identification

This course will allow students to understand the USDA grading system for quality and yield, further enhance knife skills and practice different fabrication skills. Students will prepare sausage, ground beef, stew meat, and fabricate ducks, chickens, and both flat and round fish. Students will also learn various techniques for preparing these items. This course may be repeated more than once.

Credits

1