This course develops advanced skills in butchering of meat and poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages and cured meats, and to break down primal cuts of beef, lamb, veal, pork and wild game, turning pieces into retail or restaurants cuts.
CUL 280 Butchery and Charcuterie
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Summer
Letter GradeGrade Type
Division
Culinary Institute of Charleston