CULI-1015Meatcutting
As food service operations have begun to place a greater emphasis on local products
and specialty cuts, meat-cutting techniques are becoming increasingly important as a skill. Through
theoretical and practical application, students will learn to safely and
efficiently butcher meat, poultry, fish and seafood, and fabricate market ready
portions. Practicing daily in a lab, students will also learn to manage trim
and secondary products to maintain cost effective, profitable meat cutting
practices while following government specified safe food handling procedures.
Students will be evaluated through practical daily work, practical testing and
knowledge tests.
