Butchery and Meat Cutting (CULI 1505)
This course provides students with the knowledge and skills for identifying, cutting and processing, and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat cuts and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1505
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1505
Prerequisites
CULI 1501.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41179 | January 27, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: Howe Sound Secondary School | Gill, Collin |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Introduction to Butchery and Meat-cutting - Health, Safety and Sanitation, Butcher Shop Equipment
3. Commercial Production Practices
4. Introduction and Fundamentals of Poultry Fabrication
5. Poultry Cooking Techniques
6. Introduction and Fundamentals of Beef Fabrication
7. Beef Cooking Techniques
8. Portion Cutting
9. Introduction and Fundamentals of Fish and Shellfish Fabrication
10. Fish and Shellfish Cooking Techniques
† 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.