CULA 110 - Meat Fabrication for Culinarian

Credits: 3
This course introduces the student to a structured environment with a handson practical meat cutting experience. In a lab setting, students fabricate cuts for the production restaurant and also deal with whole carcasses and primal cuts. Students are also introduced to meatgrading procedures and techniques and to the identification of meat quality and familiarization with yield testing. Students are also introduced to a systems approach to the planning and preparation of sausages and other cold food preparation techniques as an alternative to other conventional types of food preparation.Prerequisites: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, All Culinary class must be completed with C or better to progress

Prerequisite: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, All Culinary class must be completed with C or better to progress