Sep 20, 2026  
2026-2027 Academic Catalog 
    
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2026-2027 Academic Catalog
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CUL 280 - Butchery and Charcuterie

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
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  
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston


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