MEAT 301 - Butcher Chef: Applied Culinary Skills 1

Description
Through this course, students gain practical knowledge of meat science, muscle structure, and quality assessment while learning to maximize product utilization and minimize waste in a professional kitchen environment. Additionally, students explore various cooking methods appropriate for different cuts of meat, understand proper storage procedures, and develop proficiency in knife skills essential for butchery operations.

3 Credits

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