MEAT 353 - Butcher Chef: Advanced Techniques 2

Description
This advanced course explores specialized butchery methods and culinary techniques used to modify and enhance protein for improved quality, functionality, and sustainability. Students examine physical modification processes commonly applied in the food industry and investigate how protein structure-function relationships can be manipulated to create value-added products. Emphasis is placed on integrating technical precision with culinary innovation to optimize nutritional and operational outcomes.

3 Credits

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