CUL 280 - Butchery and Charcuterie

Institution:

Trident Technical College

Subject:

Description:

2-3-3 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.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tridenttech.edu

Phone Number:

(843) 574-6111

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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