Advanced Meat Cutting and Butchery
Butchery is both a craft and a science—where skill, precision, and creativity come together to produce quality meat products. In this program, you will learn to process, prepare, and present meats with an emphasis on safety, sustainability, and craftsmanship. You will gain the expertise to work confidently with beef, pork, lamb, poultry, game, and specialty meats while understanding every step of the farm-to-fork process.
Courses
- 10-831-104 — 10-831-104
- 10-834-109 — 10-834-109
- 10-316-112 — 10-316-112
- 10-316-195 — 10-316-195
- 30-008-164 — 30-008-164
- 30-008-161 — 30-008-161
- 30-008-169 — 30-008-169
- 30-008-163 — 30-008-163
- 30-008-160 — 30-008-160
- 10-890-102 — 10-890-102
- 30-008-165 — 30-008-165
- 30-008-166 — 30-008-166
- 10-008-167 — 10-008-167
- 30-008-168 — 30-008-168
- 30-008-170 — 30-008-170
- 30-008-171 — 30-008-171
- 30-008-172 — 30-008-172
- 10-316-161 — 10-316-161