CUL 280 - Butchery and Charcuterie

Lecture: 2 Lab: 3 Credit: 3

This course develops advanced skills in butchering of meat and poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages and cured meats, and to break down primal cuts of beef, lamb, veal, pork and wild game, turning pieces into retail or restaurants cuts.

Prerequisite: CUL 112

Grade Type: Letter Grade
Division: Culinary Institute of Charleston