CUL 145 - Butchery

Credits: 2
Lecture Contact Hours: 1
Lab Contact Hours: 2.33
Description: Students will learn commercial meat preparation, its fabrication, portion control and the importance of safe sanitary butchery practices. Students will select and prepare quality meats, fish and poultry for industry consumption and retail use. The outline of quality and yield grades based on specification guidelines will be covered. Practical application will be done by preparing the butchery needs for numerous classes within the culinary program.

Prerequisites: CUL 102 or current ServSafe certification. CUL 103
Corequisites: CUL 135 CUL 136
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies
1. Examine the process of commercial butchery production.

2. Demonstrate the process of commercial butchery production.

3. Examine the process of filleting different species of fish.

4. Demonstrate the process of filleting different species of fish.

5. Demonstrate how to portion butchery meats.

6. Demonstrate how to portion seafood products.

7. Perform basic fabrication tasks with meat, poultry, seafood and variety meats.

8. Explain the proper methods of storing meat, fish, poultry, wild game and shellfish products.

9. Explain the composition of bone and muscle.

10. Classify primal and subprimal cuts of beef, veal, lamb, pork, fish, seafood and game.

11. Explain the grading process for beef, veal, lamb, pork, poultry and game.

12. Explain the value of a professional butchery in the culinary field.

13. Identify the tools used in the butcher shop, their uses, safety and storage procedures.

14. Utilize the specialty equipment used in the butcher shop, their uses, safety and storage procedures.

15. Demonstrate proper sanitation guidelines for meats and seafood.

16. Outline yield and quality grades according to specifications for meats and seafood.