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Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Culinary Arts - CUL 142

Butchery

3 Credit Hours
1 Lecture Hours
3 Laboratory Hours

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 TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 08/31/2020

 142143704ButcheryMC3Haight M / Polcyn B3/10/0Open$320.00M  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 10/05/2020

 142143727ButcheryMC3Haight M / Polcyn B3/10/0Open$320.00M  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 11/09/2020

 142143736ButcheryMC3Haight M / Polcyn B4/10/0Open$320.00M  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 01/11/2021

 142113704ButcheryMC3Haight M / Polcyn B10/10/0Open$320.00M  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 02/15/2021

 142113727ButcheryMC3Haight M / Polcyn B10/10/0Open$320.00M  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 03/29/2021

 142113736ButcheryMC3Haight M / Polcyn B10/10/0Open$320.00M  12:40 PM-07:20 PM VT625
T W  01:00 PM-04:20 PM VT625

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday