CULA 2520 - Retail and Wholesale Meat Cutting

3 credit(s)

This lab class will provide meat cutting techniques for optimal utilization and profit. The student will be provided a full understanding of the slaughtering process, as well as how to successfully fabricate and utilize all aspects of the animal carcasses for retail or wholesale applications. The student will learn practical and technical information needed to develop, implement and maintain a HACCP-based food safety system. Online OSHA training to provide recognition, avoidance, reduction and prevention of safety and health hazards in the workplace. As needed. (NIT)
2 hours lecture/2 hours lab