MEAT 222 - Practical Shop II

Course Description
Practical Shop II is a second semester course, and is designed to give students advanced practical skills to apply to work in the meat industry. Students will be introduced to breaking carcasses and processing them into retail cuts. Students will also be introduced to the art of charcuterie and dry curing. Students who successfully complete Practical Shop II will have the skill set to compete for jobs as meat cutters in supermarkets and farmers’ markets, and some students may eventually open their own butcher shop. Students will also be able to work as butchers in kitchens and restaurants.

6 credits

Prerequisite(s):

MEAT 212