CULN 1105 Butchery
Course Information
| Course Number | CULN 1105 |
|---|---|
| Course Title | Butchery |
| Description | This course covers the identification and preparation techniques of various cuts and grades of meats, poultry, fish/shellfish, and game meats.This course will also teach the processing (butchering) and the storage of fresh meats and the operation and cleaning of meat processing equipment. (Pre- or Corequisite: CULN 1101) |
| Total Credits | 4 |
| Total Hours | 96 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 2 Credits, 48 Hours |
| Lab | 2 Credits, 48 Hours |
Pre/Corequisites
Pre/Corequisite: CULN 1101
Institutional Core Competencies
- Cultural Competence - Students will be able to demonstrate an attitude of personal curiosity, a rising knowledge of cultures, and an evolving range of skills for living and working among others with other worldviews and ways of life.
- Civic Engagement and Social Responsibility - Students will be able to demonstrate the ability to engage in the social responsibilities expected of a community member.
- Critical and Creative Thinking - Students will be able to demonstrate purposeful thinking with the goal of using a creative process for developing and building upon ideas and/or the goal of using a critical process for the analyzing and evaluating of ideas.
Course Competencies
- Apply sanitary food handling procedures
- Operate commercial meat processing equipment
- Identify meat/poultry processing utensils and their uses
- Demonstrate beef/veal cutting of wholesale cuts
- Identify lamb wholesale cuts
- Demonstrate cutting pork wholesale cuts
- Identify all cuts of poultry, beef, seafood and pork
- Identify 6 classes of poultry
- Identify fin fish and shellfish
- Demonstrate how to clean fin fish and shell fish
- Demonstrate red meat/poultry/seafood storage methods and temperatures
- Demonstrate maintenance and cleaning procedures for commercial meat processing equipment
- Apply different cooking methods with all meat and seafood that has been processed
SCC Accessibility Statement
South Central College strives to make all learning experiences as accessible as possible. If you have a disability and need accommodations for access to this class, contact the Academic Support Center to request and discuss accommodations.
North Mankato: Room B-132, (507) 389-7222; Faribault: Room A-116, (507) 332-7222.
Additional information and forms can be found at: southcentral.edu/disability
This material can be made available in alternative formats by contacting the Academic Support Center at 507-389-7222.