CULA 1800 - MEAT FABRICATION FOR THE CULINARIAN

Institution:

Northern Wyoming Community College District

Subject:

Culinary Arts

Description:

This course is structured to provide students with a hands-on, practical meat cutting experience. This course also deals with fabricated cuts ready for preparation. Students conduct meat identification and deal with whole carcasses and primal cuts. Students are introduced to meat-grading procedures, identification of meat quality, and become familiar with yield testing.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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