MEAT 213 - Introduction to Culinary Skills for Butchers

Description
Students are introduced to the foundational cooking skills essential for success in applied butchery. Students develop knife handling techniques, learn stock production, and explore various cooking methods using industry-relevant equipment and value-added applications. The course also provides an introduction to meat science, covering topics such as muscle composition and function, the impact of slaughter on meat quality, meat nutrition, final quality assessment procedures, and relevant government regulations affecting meat production for retail.

3 Credits

Time Guidelines
The standard instructional time for this course is 60 hours.