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2018-2019 Catalog

CUL 280 Butchery and Charcuterie

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Lec: 2.0 Lab: 3.0 Credit: 3.0

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.

Course Offered

Fall
Spring
Summer

Grade Type

Letter Grade

Division

Culinary Institute of Charleston