Upon completion of this course, students will be able to:
Outcome
Butcher the carcass and understand the sub-primal and primal cuts of beef, pork, lamb, veal, and poultry.
Outcome
Fabricate and prepare a variety of fish.
Outcome
Apply proper sanitation and food handling techniques.
Outcome
Communicate and work effectively with a team.
Outcome
Demonstrate principles of meat and seafood handling, preparation and recipe production.