|Course||Course Title||Credit Hours| |CAP 142||Butchery||(4-0) 4
Cr. Hrs.| Students will learn commercial meat preparation, its
fabrication, portion control and the importance of safe sanitary
butchery practice. Students will select and prepare quality
meats, fish and poultry for industry consumption and retail use.
Students will be prepared to perform these important tasks in a
safe and sanitary environment. (A requirement that must be
completed before taking this course.) Upon successful completion
of the course, the student should be able to: - Explain the
process of trussing of a chicken. - Demonstrate the process of
trussing a chicken. - Demonstrate the process of butchering a
chicken. - Examine the process of filleting different species of
fish. - Demonstrate the process of filleting different species
of fish. - Demonstrate how to portion butchery meats. -
Demonstrate how to portion seafood products. - Explain the
proper methods of storing meat, fish, poultry, wild game and
shellfish products. - Explain