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- cul-115 - introduction-to-butchery-and-charcuterie
College of Southern Nevada Course Info
Las Vegas, Nevada
Course Info
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CUL 115
Introduction to Butchery and Charcuterie
Students will learn proper receiving, inspection, and fabrication of meats, poultry, fish and shellfish. Basic techniques of smoking and force meat production will also be covered.
Units: 3.0
Prerequisites:
FAB 102 - Sanitation for the Food Service Industry
and
CUL 110 - Basic Cookery