Post Secondary

Categorize the structure of various animal carcasses, including fabrication methods and performing a variety of cuts used in both foodservice and retail. Explore national meat identification systems, and the inspection process along with quality and yield grading as well as cost systems. Proper cooking methods and knife/ equipment selection will all be explored.

Condition: Must be accepted in the Pasture to Plate Butchery Certificate.

Availability & Registration

We offer the following class sections for this course (10-316-131). View more class specific details and registration information by selecting a class number.

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