TCI 310 - Skills of Meat Cutting

Institution:

Southern New Hampshire University

Subject:

Culinary

Description:

This course is designed to study purchasing, receiving, evaluating and proper storage procedures of meats. Emphasis is placed on primal and subprimal cuts, federal inspections, grading yields, and the classifications of meats, poultry and game. Laboratory activities include hands-on fabrication of pork, beef, poultry, lamb and veal.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.snhu.edu

Phone Number:

(603) 668-2211

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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