vcc.ca
CULI 1505: Butchery and Meat Cutting
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with the knowledge and skills for identifying, cutting and processing, and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat cuts and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1501.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management skills needed to work in butchery and meat-cutting
- Describe and apply the fundamental principles and skills of meat cutting and butchery techniques to fabricate beef, poultry, and seafood
- Assess butchery products, such as portion cuts of meat for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation in a butcher shop
- Apply math skills to determine yields and portions in butchery and meat-cutting fabrication
- Select appropriate cookery methods for beef, poultry and seafood products
- Discuss industry practices in the production of meat, seafood, and poultry for a variety of protein cuts
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Instructional Strategies
lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
30 |
A variety of practical in-class daily activities |
|
Assignments |
30 |
A variety (2-5) of assignments over the course of four weeks |
|
Exam |
20 |
End of course practical exam |
|
Final Exam |
20 |
Multiple-choice theory exam |
|
Other |
S/U |
Safety and Sanitation components as per the rubric |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance and safety/sanitation components to receive a passing grade in this course. |
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Introduction to Butchery and Meat-cutting - Health, Safety and Sanitation, Butcher Shop Equipment 3. Commercial Production Practices 4. Introduction and Fundamentals of Poultry Fabrication 5. Poultry Cooking Techniques 6. Introduction and Fundamentals of Beef Fabrication 7. Beef Cooking Techniques 8. Portion Cutting 9. Introduction and Fundamentals of Fish and Shellfish Fabrication 10. Fish and Shellfish Cooking Techniques
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.