CUL 220 — Culinary Butchery 3 Credits. 0 Lecture Hour. 6 Lab Hours

A course on basic butchery and fish fabrication. Topics include: fabrication techniques including retail, production, value added products, wholesale, and personal use; and discussion of cooking methods, flavors, and textures of the cuts. Prerequisites: CUL 102 (minimum grade C) View Sections

Prerequisites: CUL 102