Description
Protein Identification, Fabrication, and Utilization 2
Identify animal carcasses and the process to cut, portion, label, and transfer meat to storage. Assess meat for quality and follow all safety and sanitation procedures. Determine process for highest value of meat, perform meat grinding, smoking, curing and brining. Create meat sausage and portion prepared meats. Use knife skills and maintain butchering equipment.
Details
Grading Basis
Official
Units
3
Offering
Course
CUL ARTS 10316163
Academic Group
Associate Degree
Academic Organization
Hospitality
Typically Offered
Spring