CULN 1105 Butchery
Course Information
| Course Number | CULN 1105 |
|---|---|
| Course Title | Butchery |
| Description | This course covers the identification and preparation techniques of various cuts and grades of meats, poultry, fish/shellfish, and game meats.This course will also teach the processing (butchering) and the storage of fresh meats and the operation and cleaning of meat processing equipment. (Pre- or Corequisite: CULN 1101) |
| Total Credits | 4 |
| Total Hours | 96 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 2 Credits, 48 Hours |
| Lab | 2 Credits, 48 Hours |
Pre/Corequisites
Pre/Corequisite: CULN 1101
Institutional Core Competencies
- Cultural Competence - Students will be able to demonstrate an attitude of personal curiosity, a rising knowledge of cultures, and an evolving range of skills for living and working among others with other worldviews and ways of life.
- Civic Engagement and Social Responsibility - Students will be able to demonstrate the ability to engage in the social responsibilities expected of a community member.
- Critical and Creative Thinking - Students will be able to demonstrate purposeful thinking with the goal of using a creative process for developing and building upon ideas and/or the goal of using a critical process for the analyzing and evaluating of ideas.
Course Competencies
- Apply sanitary food handling procedures
- Operate commercial meat processing equipment
- Identify meat/poultry processing utensils and their uses
- Demonstrate beef/veal cutting of wholesale cuts
- Identify lamb wholesale cuts
- Demonstrate cutting pork wholesale cuts
- Identify all cuts of poultry, beef, seafood and pork
- Identify 6 classes of poultry
- Identify fin fish and shellfish
- Demonstrate how to clean fin fish and shell fish
- Demonstrate red meat/poultry/seafood storage methods and temperatures
- Demonstrate maintenance and cleaning procedures for commercial meat processing equipment
- Apply different cooking methods with all meat and seafood that has been processed
SCC Accessibility Statement
色中色 strives to make all learning experiences as accessible as possible. If you have a disability and need accommodations for access to this class, contact the Academic Support Center to request and discuss accommodations.
North Mankato: Room B-132, (507) 389-7222; Faribault: Room A-116, (507) 332-7222.
Additional information and forms can be found at:
This material can be made available in alternative formats by contacting the Academic Support Center at 507-389-7222.