CULINARY Meatcuttin * We aren't endorsed by this school

CULINARY Meatcuttin

  • Average Course Rating (from 5 Students)

    4.9/5
    Overall Rating Breakdown
    • 5 Advice
    • 5
      80%
    • 4
      20%
    • 3
      0%
    • 2
      0%
    • 1
      0%
  • Course Difficulty Rating

    • Easy 60%

    • Medium 40%

    • Hard 0%

  • Top Course Tags

    Final Paper

    Math-heavy

    Always Do the Reading

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    • Profile picture
    Dec 19, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    It taught me the different herbs and how to tell them apart, all the different types of mushrooms, veggies that I didn't even know existed. Buying whole pieces of meat and figuring out different ways to use that product is cheaper than buying pre cut product. It was interesting learning how to figure your daily cost of a product and how it refers to selling it.

    Course highlights:

    Product Identification, basically telling the veggies, herbs, mushrooms, oils, vinegars apart. Learning how to fabricate different meats. breaking down into different cuts. Costing out a product, learning how to figure how much you spend on a product and how much to sell the final product for.

    Hours per week:

    9-11 hours

    Advice for students:

    Always do the study guide. For her she gives her quizzes right off the study guide. Don't miss a class, you will never catch up. I miss one class and struggled the rest of the way. If you don't understand something ask her, she stays after class and is more than willing to help you. Study really hard and you should do perfectly fine. watch the videos, seeing it twice makes more since than seeing it once in class.

    • Winter 2016
    • Chef Hagnauer
    • Yes
    • Math-heavy Many Small Assignments Final Paper
    • Profile picture
    Nov 10, 2016
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    I would recommend this course simply because of the laboratory activities which include hands-on fabrication of pork, beef, poultry and lamb.

    Course highlights:

    I praticed purchasing, receiving, evaluating and proper storage procedures of meats. Emphasis was placed on primal and sub-primal cuts, federal inspections, grading, yields and the classification of meats, poultry and game.

    Hours per week:

    12+ hours

    Advice for students:

    Overall I would say be more consistent with studying of the different types of animals parts so you will have more knowledge of how to do the fabrications.

    • Fall 2013
    • Joseph Ben
    • Yes
    • Background Knowledge Expected Participation Counts Competitive Classmates
    • Profile picture
    Jul 09, 2016
    | Would recommend.

    Not too easy. Not too difficult.

    Course Overview:

    I would recommend because the teacher is lovable. She might be strict at times but it's only because she wants us to succeed

    Course highlights:

    I am very happy that I learned how to fabricate a chicken. I am very pleased at the outcome and neatness of everything I do now

    Hours per week:

    3-5 hours

    Advice for students:

    Always study and do your homework always!

    • Winter 2015
    • Stybe
    • Yes
    • Math-heavy Always Do the Reading Final Paper

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