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.