CUL 104 - Boucher

3 Credits
Students further hone their knife skills with the fabrication of meats, poultry, pork, fish, lamb and shellfish based on USDA standards, grades and specifications. Students participate in sub primal and secondary meat fabrication in a lab environment while learning the anatomy, grading, butchering techniques, product utilization, AP costs, EP costs, yield percent and menu costing. Emphasis on organizational skills, sanitation and attendance.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Correctly identify and fabricate cuts of beef, pork, lamb, and veal.
Fabricate a variety of poultry and seafood including round and flat fish.
Identify AP and EP costs and perform calculations to determine recipe, individual costs and menu item sales price using the factor or percentage methods.