Description
Meat Cutting
Provides hands-on experience of cutting and fabricating wholesale cuts of meat. The importance of safety and hygiene, equipment utilization and yield costing are also discussed.
Details
Grading Basis
Official
Units
2
Offering
Course
CUL ARTS 10316118
Academic Group
Associate Degree
Academic Organization
Hospitality
Enrollment Requirements
Co-requisite: Professional Cooking 1, 10316111