CAHM 165 - Meat Cutting and Sausage Making

Institution:

Cabrillo College

Subject:

Description:

3 units; 3 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Study meat and fish butchering in the food service industry, emphasizing meat grading, commercial and retail meat identification and structure, techniques of boning beef, lamb, pork, chicken, and fish; demonstrations of cooking methods including smoking and sausage making.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cabrillo.edu

Phone Number:

(831) 479-6100

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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