Transfers ToCSUDescriptionThis an intermediate course that demonstrates the process of identifying and fabricating meat. The emphasis is on identifying cuts of beef, veal, pork, lamb, and game. Students will learn the techniques required to cut large subprimal portions into individual cuts. Demonstrations will provide the proper application of cooking techniques. The course is designed for Culinary art/Culinary management majors and specialized training in meat processing.Usually HeldThu 11:00am–2:15pm, Tue 10:55am–12:20pm, Tue 12:30pm–2:15pm 