This course is designed to introduce students to the fundamentals of meat and poultry fabrication. Students will develop an understanding of the basics of product specifications, receiving, storing, and handling of proteins. Students will learn the basic fundamentals of meat selection and utilization while practicing the art of seaming, boning, frenching, tying and trussing meat and poultry. In addition, students will be introduced to the processes of sausage making and meat preservation. Upon completion, students will understand the role of a butchery department within a food service operation.
CAA200 Meat Selection and Utilization