CUL 104 - Boucher

3 Credits
Students further hone their knife skills with the fabrication of proteins, identify and fabricate round and flat fish, poultry, pork, lamb, and beef based on USDA standards, grades and specifications. Students participate in primal and secondary meat fabrication in a lab environment while learning the anatomy, grades, butchering techniques, total product utilization with standards for yields and costing. Emphasis is on organization, and sanitation is observed.

Course Outcomes

Correctly identify and fabricate cuts of beef, pork, lamb, and veal.
Correctly identify and usage of sub-primal cuts of beef, veal, lamb, and pork.
Fabricate a variety of seafood and various poultry.