Meat, Poultry, Seafood Cutting (CULI 1135)

This course is centered around the cutting and processing of primary and secondary cuts of beef, pork, veal and lamb. Included in the course are the cutting and processing of an assortment of fish and poultry products.

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: