Meat, Poultry and Seafood Cutting 1 (CULI 7141)

This course provides the students with advanced methods and techniques of cutting primary and secondary cuts of beef, veal, pork and lamb. The student acquires knowledge of variety meats, and portion cutting, work methods, weights and measures, cutting techniques and safety. The student learns to cut and bones poultry products, and identify, clean, scale, fillet and portion cut seafood.

* Note: The CRNs listed below could be restricted to specific program areas.

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