Meat, Poultry, Seafood Cutting (CULI 1135)
This course is centered around the cutting and processing of primary and secondary cuts of beef, pork, veal and lamb. Included in the course are the cutting and processing of an assortment of fish and poultry products.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1135
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1135
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0Additional Information
- Determining grades of beef, pork, veal and lamb
- Identify grading stamps
- Side of beef, veal, pork and carcass of lamb
- Primal cuts
- Secondary cuts
- Dividing lines
- Cured and smoked pork portioning
- Poultry and other varieties of domestic poultry de-boning and portioning
- Fish and shellfish portioning
Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.