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Butchery (CUA 210)
Term: 2020-2021 Fall Semester
Mon-Wed, 12:30 PM - 4:25 PM (8/31/2020 - 9/24/2020) Location: ZOOM OFC ZOOM Tue-Thu, 1:30 PM - 4:25 PM (8/31/2020 - 9/24/2020) Location: CMCC CUA 600
CUA 210 Butchery Credit (.5 Lecture 1.5 Lab 0 Shop)14Hr/Wk (2 Hrs. Lecture 12 Hrs. Lab) *4 wksStudents will learn the skills used to fabricate meats, poultry and fish, along with the proper sanitation and storage. Field trips will be part of the class, traveling to local farms and butcher shops to see the fabrication process with whole carcasses of beef, pork and poultry. An introduction to charcuterie with fresh sausage and confits will be also be explored. Prerequisite: CUA 152.