CUL280 — Butchery and Charcuterie
CUL 280 - Butchery and Charcuterie CUL 280 - Butchery and Charcuterie Lecture: 2 Lab: 3 This course develops advanced skills in butchering of meat and poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages and cured meats, and to break down primal cuts of beef, lamb, veal, pork and wild game, turning pieces into retail or restaurants cuts. Prerequisite: CUL 112 Additional Notes: None Grade Type: Letter General Education Category: None Division: Culinary Institute of Charleston
Prerequisites: CUL112