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

Lecture Contact Hours

0

Lab Contact Hours

2

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Outcomes

1. Demonstrate safe use, care, and storage of cutting equipment, grinders, sausage makers and vacuum sealing machines, and proper sanitation techniques
2. Produce properly executed edible sausages and brined products using a variety of common foodservice production mediums
3. Produce a retail custom cut order for paying public guests taking production from un-cut-to cut to trimmed to package to weighed to labeled