Restaurant Meat Cutting
Prerequisite: CUL 1010 with a minimum grade of “C” and CUL-1011
This course is designed to teach the student how to cut wholesale and restaurant cuts of beef, veal, lamb, pork, poultry, and fish as well as how to properly store these products. Proper handling, sanitation techniques, and meat terminology will be emphasized. (This is the same course as FST 2380.) Course/lab fees.