Butchery Essentials (CUIS 1151)

Do you want to learn how to correctly handle meat, poultry, and fish in the kitchen? In this course, you will learn storage safety, food handling procedures, cooking methods, and basic cuts, including hand’s on practice cutting. Prerequisites for this course are Introduction to Culinary Arts and Foodsafe Level 1.

To register for this course, check the information for your program: