Overview

Poultry Butchery Basics

Students will learn more about one of the most popular meat products in the world. Preparing chicken and turkey cuts in in order to instill confidence and understanding of the structure and composition of poultry meats. Techniques covered will include the classic "8 cut" chicken, preparing skinless and boneless poultry and how to properly stuff a chicken breast. Students will also prepare marinades and spice rubs suitable for poultry. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Pants must be either a black slack style or culinary pant. No jeans, work out pants, or yoga pants are permitted. Hats, Aprons, and Course Manual, will be provided during your first class. All necessary knives and small wares are provided for you, however, upon registration, a list will be provided via email for anyone who wishes to maintain their own kits.

Course Code: 
FDMG-1090
Area of Interest: 
Culinary, Hospitality, Recreation & Tourism

 

Thank you for your interest in this course. At this time, there are no upcoming classes scheduled. New offerings in future terms will appear below so you are encouraged to check back again throughout the year. To inquire about when upcoming classes might be planned, please fill in the form on this page and we will respond shortly.