CUL 211 Meat Identification and Fabrication

4 CR

This course provides an introduction into basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.
Prerequisite(s): CUL 144, CUL 146, CUL 150, all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 218 and CUL 222, both with a C- or higher or concurrent enrollment in CUL 218 and CUL 222.