CULA 257L - Fundamentals of Meat Fabrication And Butchery

Institution:

Santa Fe Community College

Subject:

Description:

Students learn the difference between primal and sub primal beef cuts and fabricate poultry, pork and fish cuts. Students explore different methods of cookery based on individual cuts. Emphasis on hands on learning. Offered: Spring.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sfcc.edu

Phone Number:

(505) 428-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.