This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first apply to a program or request Dean approval. Already enrolled? Register in Workday.
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.