FDST 1433 - Butchery and Charcuterie Production

Description
Expands and develops students’ skills in the fabrication of retail cuts of raw proteins appropriate for direct to consumer sales. Hones student skills in the production of processed value-added charcuterie items from a variety of cultures. Through managed on-the-job training, students are exposed to all aspects of managing the production and inventory management of a retail butchery operation. Develops student proficiency through active participation in the ordering, receiving, storing/aging of product, and managing inventory levels to meet customer demand.

Pre-Requisite
Permission of Instructor

3 Credit Hour(s)

Contact Hours
112.5 Practicum hours

3.75 load hours Faculty Load Hour(s)

Semesters Offered
Fall and Spring

ACTS Equivalent
NA

Grade Mode
A-F

Learning Outcomes
Students completing this course will be able to:

• Produce an array of value-added meat products in commercial quantities
• Consistently and efficiently fabricate consumer retail cuts of meat according to defined product specifications
• Create unique value-added products using local protein

General Education Outcomes Supported
• Students develop effective oral communication skills.
• Students can achieve mathematical literacy.

Standard Practices
Topics list:
• Fabrication of retail cuts of various raw meats according to consumer demand
• Production of value-added charcuterie retail products
• Ordering, receiving, and managing inventory in a retail butchery

Learning activities: NA
Assessments: NA
Grading guidelines: NA