CULA 110 - Meat Fabrication for Culinarian

Credits: 3
This course introduces the student to a structured environment with a hands-on 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 meat-grading 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: HOST 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, All Culinary class must be completed with C or better to progress