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Course Description

Culinary Arts - CUL 142

Butchery (1-3) 3 Cr. Hrs.

Course Description

Students will learn commercial meat preparation, its fabrication, portion control and the importance of safe sanitary butchery practice. Students will select and prepare quality meats, fish and poultry for industry consumption and retail use. Students will be prepared to perform these important tasks in a safe and sanitary environment.

Prerequisites

(A requirement that must be completed before taking this course.)

Corequisites

(A course to be taken in the same semester as this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explain the process of trussing of a chicken.
  • Demonstrate the process of trussing a chicken.
  • Demonstrate the process of butchering a chicken.
  • Examine the process of filleting different species of fish.
  • Demonstrate the process of filleting different species of fish.
  • Demonstrate how to portion butchery meats.
  • Demonstrate how to portion seafood products.
  • Explain the proper methods of storing meat, fish, poultry, wild game and shellfish products.
  • Explain the composition of bone and muscle.
  • Identify primal and sub-primal cuts of beef, veal, lamb, pork, fish, seafood and game.
  • Explain the grading process for beef, veal, lamb, pork, poultry and game.
  • Explain the value of a professional butchery in the culinary field.
  • Identify the tools used in the butcher shop, their uses, safety and storage procedures.
  • Identify the specialty equipment used in the butcher shop, their uses, safety and storage procedures.
  • Demonstrate proper sanitation guidelines for meats and seafood.

Course Schedule

 CourseSectionCourse TitleModeCredit HoursInstructorsFeeSeats Available ⁄Capacity ⁄WaitlistStatusDays-Time-Room

Fall; 2017; CULINARY ARTS-CUL; No of Weeks : 5; Begins : 10/2/2017

 142143727Butchery 3Polcyn B / Haight M$305.000/16/0ClosedM  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Fall; 2017; CULINARY ARTS-CUL; No of Weeks : 5; Begins : 11/6/2017

 142143736Butchery 3Polcyn B / Haight M$305.006/16/0OpenM  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Fall; 2017; CULINARY ARTS-CUL; No of Weeks : 5; Begins : 8/28/2017

 142143704Butchery 3Haight M / Grosz P$305.006/16/0OpenM  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Winter; 2018; CULINARY ARTS-CUL; No of Weeks : 5; Begins : 1/8/2018

 142113704Butchery 3Haight M / Polcyn B$305.002/12/0OpenM  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Winter; 2018; CULINARY ARTS-CUL; No of Weeks : 5; Begins : 2/12/2018

 142113727Butchery 3Haight M / Polcyn B$305.002/12/0OpenM  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Winter; 2018; CULINARY ARTS-CUL; No of Weeks : 5; Begins : 3/26/2018

 142113736Butchery 3Haight M / Polcyn B$305.001/12/0OpenM  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625