CULN 265 - Adv.Meat Cutting & Identifica

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

This course presents commercial meat-cutting techniques. Students are introduced to the vocabulary and common terminology of today's meat-cutting industry. Students fabricate typical commercial cuts from whole carcasses according to the guidelines established in the NAMPS Meat Buyers Guide. Pork, lamb, beef, and veal will be explored. Students learn techniques for breaking whole animals and properly labeling and storing for later use. The importance of yield analysis, proper specifications, and portion control is emphasised. Prerequisites: CULN 100 and CULN 115, or permission of the instructor (3: 1, 6) Fall 0.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 6.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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