CES 2307 - Meat Cutting Basics for the Home Cook: Hands-on

Learn the basic principles of butchery. Experience the professional way to cut steaks and chops, truss and disjoint a chicken, and filet a fish with confidence. Discover how to sharpen and keep your tools as precise as possible - all while maintaining a safe and sanitary environment. Prerequisite: CES 2187 Cooking 101 Skill Development or with instructor's approval.*