Butchery Fundamentals

Abstract

This online self-directed course is designed to introduce students to the theory of butchery fundamentals. Each module will take you on an exciting interactive journey from farm to table as you explore poultry, pork, lamb, beef and veal, lamb, game, and fish. You will meet farmers, explore 3D models and watch as chefs and butchers show you how to identify the location of primal, sub-primal and fabricated market cuts. Students will explore the necessary tools, techniques, equipment, and butchering methods needed to be proficient in the food service industry. You will also be able to understand and offer suggestions for the appropriate cooking methods to match the fabricated protein cuts.