CUL 142 - Butchery

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 3
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: CUL 102 or current ServSafe certification. CUL 103.
Corequisites: CUL 128. CUL 143.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/student-records/prior-learning-credits