Dec 07, 2025  
PUBLISHED 2025-2026 Credit Catalog 
    
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PUBLISHED 2025-2026 Credit Catalog

MEAT 210 - Charcuterie and Cooking Trends

Description
This course provides an introduction to the basic cooking skills that are required to be successful in applied butchery. Students will learn knife skills, stock and production, and cooking methods using equipment and value added applications.



1.5 Credits

Time Guidelines
The standard instructional time for this course is 30 hours.