CUL 116 Meat Identification and Fabrication

4 CR

This course provides an introduction to 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): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better, or Instructor permission.
Completion Of or Concurrent Enrollment In: CUL 110, CUL 112, CUL 114 and CUL 118, all with a C- or better, or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 118, or Instructor permission.

Note: This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 118.