Course Code: COOK 013
Academic Year: 2025-2026
This course will be an exploration of the muscle and bone structure of various animals including poultry, lamb, pork, and beef. Through hands-on instruction, students will learn to identify different cuts and understand proper de-boning, meat cutting, utilization of butcher shop equipment including saws and grinders, and portioning techniques. Emphasis is placed on mastering common market forms and adhering to best practices for storage procedures to ensure optimal freshness and quality.