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, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.

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

Course Offerings

Fall 2019

October 31, 2019 to December 5, 2019
$329.86
Delivery:
Lecture
Campus Code:
London - Downtown
Section Number: 01LC