Jenzabar University

Butchery (CUA 210)

Term: 2020-2021 Fall Semester

Faculty

Noly LopezShow MyInfo popup for Noly Lopez

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Austin J PerreaultShow MyInfo popup for Austin J Perreault

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Schedule

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

Description

CUA 210 Butchery
Credit (.5 Lecture 1.5 Lab 0 Shop)
14Hr/Wk (2 Hrs. Lecture 12 Hrs. Lab) *4 wks
Students 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.