CUL 220 Culinary Butchery 3 Credits. 0 Lecture Hour. 6 Lab Hours.
A course on basic butchery and fish fabrication. Topics include: fabrication techniques including retail, production, value added products, wholesale, and personal use; and discussion of cooking methods, flavors, and textures of the cuts.
Prerequisites: CUL 101 and CUL 102 and CUL 200 (minimum grade C for all)
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Instructor Consent Required