Dec 08, 2022  
SFCC Catalog 2021-2022 
    
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

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CULA 257L - Fundamentals of Meat Fabrication and Butchery


Credits: 1

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

Offered: Spring.
Two lab hours.



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